DEVELOPING IMPROVED METHODS OF PROCESSING AND UTILIZATION OF KERNELS OFIRVINGIA GABONENSIS(VAR.GABONENSISAND VAR.EXCELSA)

Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review

Irvingia gabonensis, also known as 'bush mango', is a multipurpose fruit tree, native to tropical Africa. It is a priority indigenous fruit tree in western and central Africa since its wood is used for making utensils and fruits are mostly used as food and medicine. The objective of this work is to provide an updated review of the available knowledge about physicochemical characteristics of I. gabonensis fruit in order to evaluate its potential use in the food industry. The fruit mesocarp contains various phytochemicals and ascorbic acid concentration higher than some vitamin C rich fruits, then it is consumed fresh or dried, used to produce juice and wine, or as a flavourant. I. gabonensis fruit kernel is rich in oil (63%-69% crude fat), mainly composed of myristic and lauric acids. Its triacylglycerol composition and, resultantly, melting curve and polymorphism indicate an aptitude for diverse applications, as it is solid at room temperature. Forty-one phenolic compounds were identified in the seeds and derived extracts and supplements, being ellagic acid and its derivates the most present. This review enhances our knowledge about nutritional content and health benefits of I. gabonensis whole fruit, especially its pulp and seed, evidencing the need for safer and more efficient production of value-added products.

Protein Quality, Secondary Structure and Effect of Physicochemical Factors on Emulsifying Properties of Irvingia gabonensis Almonds

Background:

There is a constant search of new plant proteins, with adequate nutritional and functional properties, as well as bioactive properties and low-cost for utilization in various food formulations.

Objective:

The aim of this work was to access the nutritional and functional potential of protein from Irvingia gabonensis, for utilization as ingredient or supplement in food.

Methods:

Proximate composition and amino acid were analyzed. Nutritional parameters were calculated from amino acid composition. Physicochemical properties and secondary structure of protein were determined. Finally, effect of oil to water ratio (OWR), pH and concentration on emulsifying properties was analyzed.

Results:

The flour contained 22.26% protein, 5.30% ash and 60% carbohydrates. Proteins contained all essential amino acids, with high content of Leu, Ile, Val, Thr and sulfur-containing amino acids. Essential amino acid index (69%), protein efficiency ratio (2.39-2.63) and biological value (79.91%) were studied. The maximum protein solubility (61%) was noticed at pH 8, while high hydrophobicity was observed at pH 2. A transition from an irregular secondary structure to a more ordered structure was found from pH 2-4 to pH 6-10. pH, OWR and concentration significantly affected emulsifying properties of Irvingia gabonensis almonds. The maximum emulsifying capacity (EC) was observed under acidic pH and high flour concentration. EC increased with increasing OWR and concentration, while decreased with increasing pH. High ES (25-35%) was observed at pH 4-8 and OWR of 1/3 to 1/2 (v/v), at flour concentration of 3-4% (w/v).

Conclusion:

Irvingia gabonensis showed good potential as food ingredient or supplement.

Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil

Purpose

This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels.

Design/methodology/approach

Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed.

Findings

The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid.

Research limitations/implications

There are scanty information/published works on industrial products made from oil extracted from dikanut kernels.

Practical implications

The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels.

Originality/value

The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.

Contribution of forest foods to dietary intake and their association with household food insecurity: a cross-sectional study in women from rural Cameroon

OBJECTIVE

To determine the contribution of forest foods to dietary intake and estimate their association with household food insecurity.

DESIGN

Cross-sectional survey conducted among 279 households. Using a 7 d recall questionnaire, information on household food consumption was collected from women and used to determine the household dietary diversity score, food variety score and forest food consumption score (FFCS). Household Food Insecurity Access Scale (HFIAS) score was determined and Spearman rank correlation was used to establish the relationship between consumption of forest foods and HFIAS score. Women's dietary intake was estimated from two 24 h recalls. The contribution of forest foods to women's nutrient intakes was calculated and women's nutrient intakes were compared with estimated average nutrient requirements.

SETTING

Rural forest-dependent households in twelve villages in eastern and southern Cameroon.

SUBJECTS

Household heads and their non-pregnant, non-lactating spouses.

RESULTS

Forty-seven unique forest foods were identified; of these, seventeen were consumed by 98 % of respondents over the course of one week and by 17 % of women during the two 24 h recall periods. Although forest foods contributed approximately half of women's total daily energy intake, considerably greater contributions were made to vitamin A (93 %), Na (100 %), Fe (85 %), Zn (88 %) and Ca (89 %) intakes. Despite a highly biodiverse pool of foods, most households (83 %) suffered from high food insecurity based on the HFIAS. A significant inverse correlation was observed between the HFIAS score and the FFCS (r 2=-0·169, P=0·0006), demonstrating that forest foods play an important role in ensuring food security in these forest-dependent communities.

CONCLUSIONS

Forest foods are widely consumed by forest-dependent communities. Given their rich nutrient content, they have potential to contribute to food and nutrition security.

Factors influencing consumption of nutrient rich forest foods in rural Cameroon

Studies show that a number of forest foods consumed in Cameroon are highly nutritious and rich in health boosting bioactive compounds. This study assessed the knowledge and perceptions towards the nutritional and health promoting properties of forest foods among forest dependent communities. The relationship between knowledge, perceptions and socio-demographic attributes on consumption of forest foods was also determined. A total of 279 females in charge of decision making with respect to food preparation were randomly selected from 12 villages in southern and eastern Cameroon and interviewed using researcher administered questionnaires. Multivariate logistic regression analysis was used to identify the factors affecting consumption of forest foods. Baillonella toxisperma (98%) and Irvingia gabonesis (81%) were the most known nutrient rich forest foods by the respondents. About 31% of the respondents were aware of the nutritional value and health benefits of forest foods. About 10%-61% of the respondents expressed positive attitudes to questions related with health benefits of specific forest foods. Consumption of forest foods was found to be higher among polygamous families and also positively related to length of stay in the forest area and age of respondent with consumption of forest foods. Education had an inverse relationship with use of forest foods. Knowledge and positive attitude towards the nutritional value of forest foods were also found to positively influence consumption of forest foods. Since knowledge was found to influence attitude and consumption, there is need to invest in awareness campaigns to strengthen the current knowledge levels among the study population. This should positively influence the attitudes and perceptions towards increased consumption of forest foods.

Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon

Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut are important foods for communities living around forests in Cameroon. Information on the nutritional value and bioactive content of these foods is required to establish their contribution to the nutrition and health of the communities. Samples of the three foods were obtained from four villages in east and three villages in south Cameroon. The foods were analyzed for proximate composition, minerals and bioactive content using standard chemical analysis methods. T. abut was found to be an excellent source of bioactive compounds; flavonoids (306 mg/100 g), polyphenols (947 mg/100 g), proanthocyanins (61.2 mg/100 g), vitamin C (80.05 mg/100 g), and total oxalates (0.6 mg/100 g). P. macrophylla was found to be a rich source of total fat (38.71%), protein (15.82%) and total fiber (17.10%) and some bioactive compounds; vitamin E (19.4 mg/100 g) and proanthocyanins (65.0 mg/100 g). B. toxisperma, was found to have high content of carbohydrates (89.6%), potassium (27.5 mg/100 g) and calcium (37.5 mg/100 g). Flavonoids, polyphenols, vitamins C and E are the main bioactive compounds in these forest foods. The daily consumption of some of these fruits may coffer protection against some ailments and oxidative stress. Approximately 200 g of either B. toxisperma or P. macrophylla, can supply 100% iron and zinc RDAs for children aged 1-3 years, while 300 g of the two forest foods can supply about 85% iron and zinc RDAs for non-pregnant non-lactating women. The three foods provide 100% daily vitamins C and E requirements for both adults and children. The results of this study show that Baillonella toxisperma, Pentaclethra macrophylla and Trichoscypha abut can considerably contribute towards the human nutrient requirements. These forest foods also contain substantial levels of health promoting phytochemicals notably flavonoids, polyphenols, vitamins C and E. These foods therefore have potential to promote nutrition and health, especially among forest dependent communities who consume them in substantial amounts.

Formulation and characterization of hydrochlorothiazide solid lipid microparticles based on lipid matrices of Irvingia fat

Introduction:

The purpose of this study was to improve the solubilization, bioavailability, and permeability of hydrochlorothiazide (HCTZ) by the formulation and characterization of HCTZ solid lipid microparticles (SLMs) based on fat derived from Irvingia gabonensis var. excelsa (Irvingia wombolu) and Phospholipon^®90G (P90G).

Materials and Methods:

Irvingia fat was extracted from the nut of I. gabonensis var. excelsa using petroleum ether (40-60°C). HCTZ loaded SLM were formulated using hot homogenization method with 5% w/w Irvingia fat/P90G at each of 1:0, 9:1, 4:1, and 3:1 ratios, 1% w/w HCTZ, 1.5% w/w Labrasol^® surfactant and distilled water. Subsequently, particle size analysis, pH, syringeability, drug encapsulation efficiency (EE%), yield, freeze-thaw cycle test, drug release, diffusion, and kinetics were evaluated.

Results:

The SLM dispersions showed a particle size range of 10.15 ± 2.36 to 13.50 ± 6.88 μm and pH of 5.6-6.4 while dispersions containing 3:1 Irvingia fat/P90G passed through most of the needles (18G, 21G, and 22G) after syringeability studies. A single freeze-thaw cycle caused loss of physical integrity. The EE% of the SLMs were ≥80%, with high yield. The highest drug release and diffusion was observed with SLMs prepared with 3:1 Irvingia fat-P90G mixture (HDP3) and Higuchi model best described the kinetics of the HCTZ release by Fickian diffusion.

Conclusion:

The release and permeability of HCTZ was improved by its incorporation into Irvingia fat and P90G (3:1) as SLMs.