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Journal of Food Technology Research

December 2020, Volume 7, 2, pp 189-201

Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder

Bio Sigui Bruno BAMBA


Marie Stella Hermance AKRE


N Guessan Ysidor KONAN


Ayemene Cedrick Ardin KOMENAN


Joelle-Annabelle N GOUIN


Yade Rene SORO

Bio Sigui Bruno BAMBA 1

Marie Stella Hermance AKRE 2 N Guessan Ysidor KONAN 2 Ayemene Cedrick Ardin KOMENAN 2 Joelle-Annabelle N GOUIN 2 Yade Rene SORO 6

  1. Department of Biochemistry and Genetics, Biological Sciences Teaching and Research Unit, Universite Peleforo Gon Coulibaly, Korhogo, Cote d’Ivoire. 1

  2. Department of Biochemistry and Genetics, Biological Sciences Teaching and Research Unit, Universite Peleforo Gon Coulibaly, Korhogo, Cote d Ivoire. 2

  3. Laboratories of Biotechnology, Biosciences Teaching and Research Unit, Universite Felix Houphouet-Boigny, Abidjan, Cote d Ivoire. 6

Pages: 189-201

DOI: 10.18488/journal.58.2020.72.189.201

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Article History:

Received: 19 June, 2020
Revised: 22 July, 2020
Accepted: 26 August, 2020
Published: 16 September, 2020


Solanum anguivi is used as food and medicine for numerous health-benefiting effects. However, it is highly perishable due to its high moisture content. To avoid post-harvest losses, sun-drying is the common preservation method used from tropical countries. Unfortunately, this method faces uncomfortable applying during harvest period usually holding in rainy seasons. This study aims to investigate the effect the of oven-drying temperature (60, 80, and 100°C) combining with or not blanching (80 °C for 10 min) compared to the sun-drying on biochemical contents (moisture, crude fiber, polyphenol, alkaloid content) and functional properties (solubility, hygroscopicity) of S. anguivi berries processed into powder. The results exhibited excellent nutritional quality of S. anguivi powder processed from the oven-drying compared to the sun-drying. In addition, the increase in oven-drying temperature significantly affected all studied properties. Sun-drying resulted in long drying delay and powder with low polyphenol content. Moreover, blanching enhanced drying effect and resulted in powder having high polyphenol and fiber content but showing low solubility and hygroscopicity. Nonetheless, oven-drying berries at 80 °C for 24h without blanching proved to be the optimal condition leading to good quality powder which demonstrated high solubility and low hygroscopicity suggesting its good utilization and preservation as functional food ingredient.
Contribution/ Originality
This study is one of the first that proposes the oven-drying process of S. anguivi berries as an alternative to sun-drying one traditionally used in households which greatly affects its overall quality. It simultaneously documents the biochemical quality attributes and the incorporation and preservation properties of the resulting powder.


Processing, Drying, Blanching, Biochemical contents, Functional properties, Solumun anguivi powder.


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This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.


The authors are grateful to M. Bosson for his for technical assistance on the study. They thank the Technical High School of Yopougon for having made it possible to carry out analyses in his laboratory.

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