eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2021-10-28 9 4 149 154 10.12691/ajfst-9-4-6 AJFST2021946 article Mankambou Jacques Gnanwa jacques_mankambou@yahoo.fr 1 2 L¨ºnif¨¦r¨¦ Chantal Soro 3 Constant Jocelyn Yapi 3 Hortense Sika Blei 3 Lucien Patrice Kouame 3 Laboratoire d¡¯Agrovalorisation de l¡¯UFR Agroforesterie, Universit¨¦ Jean Lorougnon Gu¨¦d¨¦, BP 150 Daloa, C?te d¡¯Ivoire Unit¨¦ de Formation et de Recherche en Ing¨¦nierie Agronomique, Foresti¨¨re et Environnementale, Universit¨¦ Polytechnique de Man, BP 20 Man, C?te d¡¯Ivoire The seeds of pistachio Citrullus mucosopermus Fursa much used in the diet in Côte d¡¯Ivoire, were studied to determine their chemical composition and their nutritional potential. The biochemical parameters of the seeds of Citrullus mucosopermus Fursa characterized are dry matter, ash content, moisture content, carbohydrates, fiber, protein, amino and fatty acids. The proximate analysis of the seeds showed dry matter contents 93.6 ± 2.82 %, moisture 6.40 ± 0.14 %, ash 5.18 ± 0.06 %, carbohydrates 24.94 ± 0.18 % , fibre 9.93 ± % and crude protein 28.46 ± 0.04 %. These proteins have two of the essential amino acids with a high level of lysine whereas serine was the limiting essential amino acid. The extraction yield of the lipids (crude fat) of the seeds was 31.49 ± 0.62 %. Unsaturated fatty acids: oleic acid (1.041 ± 0.002 %), linoleic acid (0.998 ± 0.001 %) and arachidonic acid (0.881 ± 0.001) were measured. Results revealed the seeds of pistachio Citrullus mucosopermus to have great nutritional potentials with regard to their chemical composition therefore, their consumption could contribute to fulfill some food deficiencies in Côte d¡¯Ivoire. http://pubs.sciepub.com/ajfst/9/4/6/ajfst-9-4-6.pdf nutritional value amino acid fatty acid pistachio seeds Citrullus mucosopermus C?te d¡¯ivoire