Nutritional Potential and Microbiological Quality of the Taro Leaves (Colocasia Esculenta) Consumed in Abidjan City (Côte d’Ivoire)
Journal of Advances in Microbiology,
To fight malnutrition, which is a public health problem in the world, it is to use local foods as a cost-effective strategy to improve health. The aim of this study was to characterize taro (Colocasia esculenta) leaves for their valorization in human food. Sampling took place in the city of Abidjan (Côte d'Ivoire) and the collection of fresh taro (Colocasia esculenta) leaf samples was done in 10 fields in the commune of Abobo, 6 fields in Akeikoi and 4 fields in N'dotré, in October 2020. Three samples were taken in each field. To do so, physicochemical, nutritional and microbiological analyses of dried fresh leaves and dried cooked leaves were performed. The analysis of the biochemical composition allowed to characterize the taro leaves. Thus, the results showed that the crude protein and fat contents of the fresh dried taro leaves were respectively 4.95 ± 0.005% and 0.07 ± 0.001% against 3.75 ± 0.001% and 0.06 ± 0.001% for the boiled and dried taro leaves. The total carbohydrate content was 93.97± 0.02% for the dried cooked leaves and 91.24 ± 0.04% for the fresh dried leaves. The iron concentration for the dried fresh leaves (3.33 ± 0.57 mg) was higher than that for the boiled and dried leaves (1.33 ± 0.57 mg). Zinc content ranged from 385.66 ± 5.13 mg for fresh dried leaves to 196.66 ± 5.77 mg for boiled and dried taro leaves. Magnesium was present in taro leaves with higher contents in fresh dried leaves (45.66 ± 1.52 mg) than in cooked dried leaves (38.66 ± 1.52 mg). In addition, the presence of mesophilic aerobic germs, notably Staphylococcus aureus and Bacillus sporulates, was observed in the dried cooked leaves. It appears that the cooked taro leaves consumed in Abidjan have a good nutritional potential but could present a health hazard at the microbiological level for the consumer.
- Taro leaves
- nutritional potential
- microbiological quality
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