eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2023-03-07 11 1 25 33 10.12691/ajfn-11-1-4 AJFN20231114 article Oupoh Bada Bedos tchumoumessou49@gmail.com 1 Tchumou Messou 2 N¡¯gbo Martin Luth¨¨re King 2 Tano Kablan 2 UFR of Food Science and Technology, Nangui Abrogoua University, 02BP: 801 Abidjan 02, C?te d¡¯Ivoire UFR, Agriculture, Halieutic Resources, Agro-industry, University of San-Pedro, BPV 1800, C?te d¡¯Ivoire Momordica cabrae is a wild plant whose kernels are of nutritional and therapeutic interests for consumers. In this study, biochemical properties of the flours (raw and roasted) and almond cake of Momordica cabrae were determined. Results showed that almonds are rich in carbohydrates, fats and proteins. Indeed, the raw flour of Momordica cabrae contains more carbohydrates (37.03%). Cake presented the high protein content (41.45%) in the while the toasted flour is richer in lipids with a content of 24.35%. The most abundant minerals are magnesium (0.218 g/100 g), calcium (0.250 g/100 g), phosphorus (0.590 g/100g) and potassium (1.150 g/100 g) and were obtained in flours (raw and roasted). Statistical analysis of levels of phenolic compounds in the flours (roasted and raw) and the cake showed significant difference (p ¡Ü 0.05) in terms of phenolic acid, tannin and phytate content. Indeed, levels of phenolic acids, tannins and phytates observed in raw flour (respectively 1050.47 mg/100 g; 423.56 mg/100 g; 540.05 mg/100 g) are higher when compared toasted flour (respectively 920.17 mg / 100 g; 319.07 mg / 100 g; 404.54 mg / 100 g). The lowest values of these compounds are obtained in the meal. Presents results indicate nutritional properties and phytochemical constituents which are beneficial for health. http://pubs.sciepub.com/ajfn/11/1/4/ajfn-11-1-4.pdf Momordica cabrae almonds biochemical properties cake raw flour