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VOL. 6, ISSUE 4 (2021)
Physico-chemical, biochemical properties of garba with tuna and rice eggplant sauce: Two local dishes consumed in Côte d’Ivoire
Authors
Ekissi N’Gbésso Amos, Kouadio Natia Joseph, Soro Yadé Réné, Sea Tehi Bernard, Yao Kouassi Benjamin, Djaman Allico Joseph
Abstract
Tuna with garba and rice with eggplant sauce are two local dishes sold and consumed in the streets of Abidjan in Côte d’Ivoire. These dishes are accessible and available at any time in public spaces. However, their consumption by different segments of society raises many questions at their nutritional contribution. Thus, this study consisted in determining the physicochemical, biochemical and nutritive characteristics of these foods. Indeed, the physico-chemical analysis reveals that rice with eggplant sauce has a good value in protein, which is equivalent to (12.45%), in carbohydrate (72.38g/100g), in energy value (380.9 Kcal/100g), in minerals (Ca, K, P, Mg, Na, Cl, Se, Cu, Zn and Mn), in amino acids, in vitamins A, D, E and K and in omega 6 and 3. However, this dish is deficient in lipids (4.62g/100g), iron (0.054 mg/kg), chromium (0.005 mg/kg) and antioxidant compounds. Regarding the tuna with garba, it reveals a good profile in carbohydrates (69.26 g/100g), lipids (9.26 g/100g), fiber (3.02 g/100g), energy value (395.8 Kcal/100g), omega 6 and 3, some minerals (Ca, K, P, Mg, Na, Cl, Se, Cu, Zn and Mn) and also in vitamin A, D, E and K. As far as antioxidant compounds are concerned, there are some insufficiencies as well as some trace elements such as iron and chromium respectively 0.043 mg/kg and 0.0042 mg/kg. Although these dishes are sometimes full of good profiles to cover certain nutritional needs, they have deficiencies and deficiencies in some elements. On other hand, the consumption of these foods should be occasional and sometimes supplemented with fruits and vegetables, as well as physical activities.
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Pages:77-83
How to cite this article:
Ekissi N’Gbésso Amos, Kouadio Natia Joseph, Soro Yadé Réné, Sea Tehi Bernard, Yao Kouassi Benjamin, Djaman Allico Joseph "Physico-chemical, biochemical properties of garba with tuna and rice eggplant sauce: Two local dishes consumed in Côte d’Ivoire ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 77-83
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