Biochemical and Nutritional Characterization of Three Local Citrullus mucosospermus Varieties from Haut-Sassandra, Ivory Coast

Abstract

The aim of this study was to characterise the biochemical and nutritional composition of three local varieties of Citrullus mucosospermus Fursa (Bebu, Wlêwlê Petit and Wlêwlê Grand) grown in the Haut-Sassandra region of Côte d’Ivoire, in order to assess their potential for use in food products. This was an experimental study carried out in the laboratory using seeds collected in Daloa (Haut-Sassandra, Côte d’Ivoire). The seeds were dried, ground into flour and then analysed in triplicate. Dry matter, ash, protein, lipid, carbohydrate, total sugar, reducing sugar, pH, mineral elements (Ca, Mg, P, Na and K) and bioactive compounds (total polyphenols, flavonoids, total tannins and condensed tannins), were determined using standardised AOAC methods and spectrophotometric techniques. The data were subjected to analysis of variance (ANOVA) and the means were compared at a significance level of P < 0.05. Significant differences (P < 0.05) were observed between the three varieties for most of the parameters studied. Dry matter ranged from 96.40 to 97.13 per cent, protein from 31.67 to 32.49 per cent, fat from 41.46 to 54.82 per cent and total carbohydrates from 12.74 to 28.02 per cent. The Wlêwlê Petit variety had the highest energy value (734.97 kcal/100 g) as well as the highest protein content (32.49 per cent) and magnesium content (345.39 mg/100 g). Wlêwlê Grand had the highest calcium (756.41 mg/100 g) and sodium (15.95 mg/100 g) contents, whilst Bebu had the highest phosphorus (69.78 mg/100 g), potassium (252.24 mg/100 g), total polyphenols (0.102 per cent) and total tannins (144.56 mg/100 g). These results indicate that all three varieties possess high nutritional value and represent promising plant genetic resources for food security, genetic improvement and agri-food development in Côte d’Ivoire.