International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

Vol. 9, Issue 6 (2021)

Impact of natural fermentation on Solanum Anguivi Lam "Gnagnan" Berries


Author(s): Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI and Nestor ABOA

Abstract: Solanum anguivi Lam is a bitter eggplant from the Solanaceae family. Its perishability has led us to explore new preservation methods including spontaneous fermentation. The objective of this work is to study the influence of natural fermentation on the nutritional properties of these berries. The experiment consisted in fermenting batches of berries at different stages of ripening.
These berries were put in 3% salt brine and fermented at room temperature (25˚C) for 3 and 6 months. The berries were then oven dried and crushed to obtain berry powders fermented. The analyzes were carried out according to conventional methods. The results generally showed an increase in mineral, in fiber (12.17 to 24.90 mg / 100g), protein (13.42 to 26.89 mg / 100g), ash (6.17 to 9.42 mg / 100g) and decrease of reducing and total sugar contents. Fermentation in general has helped to improve the nutritional quality of the berries.


Pages: 28-33  |  638 Views  142 Downloads

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How to cite this article:
Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI, Nestor ABOA. Impact of natural fermentation on Solanum Anguivi Lam "Gnagnan" Berries. Int J Chem Stud 2021;9(6):28-33.
 

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