Valentin D. Wotto

Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin

A sample of Blighia sapida seeds collected in Benin has been analysed and the results are compared to the scarcely available literature data. The chemical analysis of seed oil shows a saponification value of 145 and an iodine value of 66, consistent with the high mono-unsaturated fatty acids (FAs) content (63.8 wt%). The most interesting feature is the prominent concentration of eicosenoic acid (48.4 wt%). Arachidic acid being the main component within the saturated group, the C20 FAs fraction accounts for 68.4 wt%, thus making the peculiar composition of this oil. Among the unsaponifiable fraction (2.4 wt%), the major sterol is stigmasterol (54.6 wt%), surprisingly over passing β-sitosterol. Tocols (338 ppm) contains mainly α- and γ-tocopherol. Regarding the defatted cake, results show the prominent position of starch and a noticeable amount of proteins and fibers (44.2, 22.4, 15.6 wt%, respectively). Seventeen amino acids were identified together with valuable minerals (total ashes 3.5 wt%). Possible uses of oil and defatted cake are discussed.

Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin

The aim of this study is to valorize the fruit of Artocarpus altilis by assessing the nutritional quality, phenolic compound content, and radical scavenging power of its flour and the possible transformation of the flour into porridge with acceptable organoleptic characteristics. The determination of the phenolic compounds was carried out by spectrophotometry and antioxidant activity by the DPPH method while the nutritional parameters were evaluated by Official methods of analysis of the AOAC. The results showed that breadfruit flour contained carbohydrates (78.74%), water (12.60%), fat (8.45%), low protein (0.17%) and total mineral (0.036 %) content. The production yield of the flour is of 21.65%, while the extraction of secondary metabolites showed that the aqueous ethanolic extract has the highest (3%) yield of extraction followed by the ethanolic and aqueous extracts which have 2% as a yield of extraction. The aqueous ethanolic extract has the highest total polyphenols content (74.92 mg GAE/g DM) while the ethanolic extract has the highest flavonoids content (100.16 mg CE/g DM) and better antiradical activity (IC50 = 0.16 g/mL) compared to other extracts. The highest content of condensed tannins (24.30 mg CE/g DM) was observed in the aqueous extract. The porridge most appreciated by the tasting panel is the one prepared with 15 g of flour and 0.25 L of water aromatized with citronella (Cymbopogon citratus) leaves. The flour of breadfruit tree fruit is a potential source of nutrients and phenolic compounds which can improve the health of Africa people often struck by under nutrition and many other ailments. Besides the uses made of this fruit, it can be ground into flour for better conservation and used against seasonal.