Biochemical and Nutritional Characterization of Four Kroumen Chili Formulations Consumed in Southwestern Côte d’Ivoire (Bas-Sassandra)

Tchumou Messou^1, , YAPI Yapi Éric² and Dembele Syndoux¹

¹Training and Resarch Unit of Agriculture, Halieutic Resources, Agro-industry, University of San-Pedro, BPV 1800, San-Pedro, Ivory Coast

²National Agricultural Research Center (CNRA) in Bingerville, P.O. Box 881, Abidjan 08, Côte d’Ivoire.

Cite this paper:
Tchumou Messou, YAPI Yapi Éric and Dembele Syndoux. Biochemical and Nutritional Characterization of Four Kroumen Chili Formulations Consumed in Southwestern Côte d’Ivoire (Bas-Sassandra). American Journal of Food Science and Technology. 2026; 14(4):140-148. doi: 10.12691/ajfst-14-4-4

Abstract

Despite its importance in the diet of populations in southwestern Côte d’Ivoire (Bas-Sassandra), Kroumen chili remains a traditional condiment that has received little scientific study. This research aims to evaluate the biochemical and nutritional characteristics of four Kroumen chili formulations. Two standard formulations (PF-N and PFM-N) and two modified formulations (PF-M and PMF-M) were developed by varying the contents of soumbala (fermented Parkia biglobosa), shrimp (Palaemon serratus), fish (Sardinella maderensis), chili pepper (Capsicum frutescens), sesame (Sesamum indicum L), and seasoning broth, according to a mixing design using MINITAB 20 software. Biochemical analyses focused on proximate composition, mineral profile, amino acids, and fatty acids. The results showed high levels of protein (36.33–38.80%), fat (34.09–35.94%), and fiber (13.61–16.11%), with an energy value of 508–523 kcal/100 g. The PMF-M formulation (38.80 ± 0.09%) has the highest protein content, while the PF-N formulation (522.50 ± 0.89 kcal/g) has the highest energy value. The amino acid profile shows that the formulations are rich in essential amino acids (tryptophan, lysine, valine, and methionine) and nonessential amino acids (glutamic acid, aspartic acid, and arginine). The modified formulations, which include soumbala and shrimp meal, have a mineral profile richer in calcium, iron, and phosphorus, as well as oleic, linoleic, and stearic acids, whereas the standard formulations contain higher levels of palmitic, linolenic, and arachidonic acids. In conclusion, the various Kroumen chili pepper formulations demonstrate good nutritional quality, with essential amino acids that meet FAO/WHO recommendations. Specifically, the modified formulations have a favorable fatty acid and mineral profile and could therefore serve as substitutes for industrial seasonings and as dietary supplements.

Keywords:
PF-N (Normal Hot Chili Pepper) PMF-N (Normal Mild Chili Pepper) PF-M (Modified Hot Chili Pepper) and PMF-M (Modified Mild Chili Pepper) Kroumen chili pepper traditional condiment

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