Phytochemical Compounds and Microbial Load of the Dried and Roasted Blighia sapida Arils
Felarry Moya Armelle Hoba *
Department of Food Science and Technology, University Nangui ABROGOUA, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Dogoré Yolande Digbeu
Department of Food Science and Technology, University Nangui ABROGOUA, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Ekissi Elvis Gbocho
Department of Food Science and Technology, University Nangui ABROGOUA, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Ahipo Edmond Dué
Department of Food Science and Technology, University Nangui ABROGOUA, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Patrice Lucien Kouamé
Department of Food Science and Technology, University Nangui ABROGOUA, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Blighia sapida, belonging to the Sapindaceae family, is a tropical tree growing in West Africa and consumed for its aril, which is rich in protein and lipids in various forms. To promote the use of this plant in human and animal nutrition, several studies have been conducted to determine some phytochemical compounds and the microbial load of dried (DA) and roasted (RA) arils. The results indicate that the total polyphenol levels are significantly different (p-value < 0.05) and abundant (2277.86-2816.30 mg/100 g (DA-RA)) with identical proportions of tannins and phytates (approximately 65 and 87 mg/100 g, respectively). Oxalates (5.04-8.76 mg/100 g) and hypoglycin A (0.46-1.33 mg/kg) are low. Flavonoids (76.86 ± 14.46-98.22 ± 4.86 mg/100 g) are statistically different for DA and RA. Microbiological contamination of the DA and RA powders is low, with Total Mesophilic Aerobic Germs TMAG (2.05-2.99 log CFU/g) and yeasts and molds (2.18-3.14 log CFU/g) present. Regarding the Staphylococcus aureus and total coliforms were absent from all samples. Aflatoxins were not quantified in the RA powders. Conversely, aflatoxin B1 (0.589 µg/kg) and B2 (0.098 µg/kg) were quantified in the DA powder. Thus, heat treatment such as roasting reduced a number of antinutritional factors (tannins and phytates) and increased resistance to certain pathogens and infections. In summary, phytochemical compounds would be acceptable and microbiological quality less acceptable at the level DA. Only roasted arils could compete with legumes such as soybeans, pistachios, and peanuts. Furthermore, arils can help combat certain cardiovascular diseases, hence their importance in nutrition. However, greater care should be taken during harvesting, and a protocol should be in place to disinfect these arils before use preservation methods are used to limit contamination by these microorganisms.
Keywords: Antinutritional compound, aril, Blighia sapida, hypoglycin, aflatoxin