Composition and nutritional profile of certain traditional dishes consumed in the department of <em>Man </em>(C�te d'Ivoire)

Abstract

Malnutrition is still a problem in Cote d'Ivoire. This study determined the nutrients and nutritional profile of five traditional dishes consumed in western Cote d'Ivoire. The dishes are : « Toh » of cassava with sauce based on Byttneria catalpifolia (TBC), « Toh » of cassava with sauce based on Beilschimiedia mannii (TBM), « Toh » of cassava with sauce based on Sesamum radiatum (TSR), rice with sauce based on Beilschimiedia mannii (RBM) and rice with sauce based on Sesamum radiatum (RSR). The analysis of biochemical compounds and minerals was carried out on samples from two periods of the year: the post-harvest period (October-February) and the lean period (July-September). The results showed that the water content of the food consumed during these two periods was average and ranged from 65.8±0.1 (TBM) to 71.9±0.2 (TSR) g/100g of fresh material. The contents of proteins, fats, total carbohydrates and raw fibres varied respectively from 3.2±0.2 (TBC) to 8.7±0.1 (RBM) g/100g dry matter, 2.1±0, 2 (TBM) to 4.6±0.2 (TBC) g/100g dry matter, from 14.4±0.3 (RSR) to 23.1±0.1 (TBM) g/100g dry matter and from 1.6±0.2 (TBC) to 4.8±0.1 (TBC) g/100g dry matter. Protein and fibre contents were medium while fat and carbohydrate contents were low. As for mineral contents expressed in mg/100g of dry matter, they varied from 1124.7±0.1 (TBM) to 2367.8±0.1 (TBC) for sodium, from 114.6±0.0 (RBM) to 1583.9±0.1 (TBC) for potassium, from 316.6±0.2 (RBM) to 922.6±0.1 (TBC) for phosphorus, from 299±0.1 (RBM) to 1593.7±0.1 (TBC) for calcium, from 5±0.1 (TBM) to 12±0.1 (TSR) for iron. All these levels were high except for potassium, which was low. Iodine levels were average and ranged from 9.8±0.2 (TSR) to 13.4±0.2 (TBC) µg/100g. The nutrient profile showed that all dishes are classified in the group of foods to be consumed in small quantities. The dish TBM has the best profile as it has a low LIM score.