Physicochemical Characterization of African Aubergine Solanum Aethiopicum Anguivi (Solanaceae) from Northern Cote d'Ivoire

Abstract— Solanum aethiopicum anguivi (Solanaceae) is a common vegetable widely used for food by population in Korhogo, northern Côte d'Ivoire. But this aubergine is not yet soundly utilized. The current study focuses the physico-chemical traits of this aubergine to fit more valorization. From the investigation, the aubergine showed higher moisture (90.73% to 92.71%). Oppositely, lower contents are recorded for crude proteins (1.44% to 1.64%), fats (0.12% to 0.16%), total carbohydrates (5.38% to 6.71%), and so for caloric energy value (28. 36 Kcal/100 g to 34.84 Kcal/100g). Besides, the aubergine is provided with significant fiber content (2.43% to 3.31%) and displayed antioxidants components such as vitamin C (6.25 mg/100 g to 6.74 mg/100g) and polyphenols (55.94 mg/100 g to 66.34 mg/100g). It also presents 0.36% to 0.76% of ash mainly constituted of potassium (4.52% to 5.42% DM), phosphorus (0.82% to 0.97% DM) and other oligoelements as iron (1.42 to 4.81 ppm), manganese (2. 06 to 2.33 ppm), zinc (0.22 to 0.32 ppm), and copper (0.01 to 0.02 ppm). Still, this vegetable records phytate (20.91 to 22.44 mg/100 g) and oxalate (28.69 to 38.83 mg/100 g) as main antinutrients components. Processed before consumption, Solanum aethiopicum anguivi constitutes a significant source of food fibre, natural antioxidant, and mineral elements for local population.