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Womeni, H M., Ndjouenkeu, R., Kapseu, C., Parmentier, M. F. and J. Fanni JInfluence of Drying Techniques on the Kinetics of Seeds Water Loss and the Oil Quality of Irvingia gabonensis,” Alimentary and Biological Processes, Vol. 3, No. 1, 2006, pp. 46-61.

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Article

Technical Sheet of Irvingia gabonensis Seeds Preparation in Ivory Coast

1Faculty of Science and Food Technology, University Nangui-Abrogoua, Abidjan, Ivory Coast

2National Agronomic Research Center (NARC), Abidjan, Ivory Coast


American Journal of Food Science and Technology. 2013, Vol. 1 No. 3, 42-44
DOI: 10.12691/ajfst-1-3-6
Copyright © 2013 Science and Education Publishing

Cite this paper:
A D Sahoré, L B Koffi, A M Kouamé. Technical Sheet of Irvingia gabonensis Seeds Preparation in Ivory Coast. American Journal of Food Science and Technology. 2013; 1(3):42-44. doi: 10.12691/ajfst-1-3-6.

Correspondence to: A  D Sahoré, Faculty of Science and Food Technology, University Nangui-Abrogoua, Abidjan, Ivory Coast. Email: alexissahore@yahoo.fr

Abstract

The Seed of Irvingia gabonensis is a traditional vegetable, non-timber forest product (NTFP) much consumed by some populations of the forest regions in Ivory Coast. It is rich in essential nutrients (protein, fat, etc.) and minerals (Ca, K) which are important nutritional supplements to the diet often starchy (Foutou banana, yam Foutou, Placali, Foutou cassava etc.) of these populations.

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