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Journal of Faculty of Food Engineering,

Ştefan cel Mare University of Suceava, Romania

Volume XIX, Issue 1 - 2020, pag. 5 - 13

EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI

LAM BERRIES "GNAGNAN"

*Caroline Yaya ABBE
1
, Ghislaine Chépo DAN

1
,

Pascal Amédée AHI

1
and Nestor ABOA

1Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte

d’Ivoire, akpouichia@gmail.com

*Corresponding author

Received 18th November 2019, accepted 20th March 2020

Abstract: The purpose of this paper is to evaluate the effect of ripening at different stages on nutrient
properties in Solanum anguivi Lam berries at different stages. Fresh berries were collected at

Agboville (100 km from Abidjan). Nutritional values were investigated using standard methods, while

minerals profiles were performed by using an Atomic Absorption Spectrophotometer. Results showed
that green berries had the highest content in ash (06.90 ± 0.01 %) and in fiber (21.67 ± 0.02 %)

while red berries had the highest content in protein (14.02 ± 0.03 %). Ash and protein content

decreased during boiling, but the fiber content increased. The losses registered after 15 min of boiling
were the following: protein (10.35 – 10.41 %) and ash (1.62 – 3.04 %). During ripening, calcium,

potassium, phosphorus and zinc amount increased whereas magnesium, manganese and iron quantity

decreased. Generally, all minerals decreased during boiling times. In this view, these berries

constitute good source of nutrients and could contribute efficiently to the nutritional requirement and
food security of Ivorian populations.

Keywords: Solanum anguivi Lam, boiling, proximate composition, minerals.

1. Introduction

Native fruit vegetable, Solanum anguivi

Lam is part of the family Solanaceae, [1].

It is a spontaneous food plant widespread

in the tropical and temperate zones [2].

Commonly called "gnagnan", these berries

of S. anguivi Lam are highly appreciated

by the Ivorian population specifically that

of central Côte d'Ivoire. They are

characterized by a bitter aftertaste due to

the presence of various phenolic

compounds that give them antioxidant

properties and are able to fight against

stress and cell aging [3]. At physiological

maturity, the berries of S. anguivi Lam

change color successively over time. They

pass from the green state to the red state

(optimum ripening) by passing through the

yellow state, then orange. The green

berries contain a lot of vitamin C, phenolic

compounds, iron and magnesium.

However, red berries are rich in protein,

cellulose, total sugars, lipids, potassium

[4]. In addition, fruits, leaves, roots and

even seeds are used in traditional medicine

to treat various pathologies including

malaria, high blood pressure, prostate,

abdominal pain, diabetes etc [5].

Traditionaly, in Côte d’Ivoire, berries are

eaten raw, boiled or are preserved by

drying at sun preceded or not by cooking

with water or steam of water [3].

However, various studies have shown that

cooking caused negative impact by

reducing nutritive value but positive

impact by increasing some nutrients. Thus,

cooking with water causes a drop in

minerals (Ca, Mg, P, K, Na, Zn, Fe) in

vitamin C, in ash, in protein yet raises fiber

content [6-7]. Earlier reports have high

lighted the nutritive potential of these fresh

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mailto:akpouichia@gmail.com

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI, Nestor ABOA, Effect of ripening on nutritional
values of Solanum Anguivi lam berries "gnagnan", Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 5 – 13

berries but there is a lack of scientific data

with regards to the effect of cooking.

2. Matherials and methods

Samples collection

S. anguivi Lam berries at different stage of

ripening were collected from cultivated

farmlands located at Agboville (5°55'40"

N and 4°12'47" W), and authenticated at

the Departement of National Center of

Floristic Research (Felix Houphouët-

Boigny University, Cocody-Abidjan. They

were analysed in the Laboratory at Nangui

Abrogoua University. Berries (green,

yellow, orange and red) were directly dried

into an oven at 45ºC for 72 hours.

Samples Preparation

Berries were harvested as follows [8]:

Green berries at 90 days after growth,

Yellow berries about 6 days after green

stage, Orange berries about 3 days after

yellow stage, and red berries about 2 days

after Orange stage. The fruits were stored

at a temperature of 28°C ± 3 °C.

Color analysis was done using a Chroma

meter (Konica Minolta, Inc. Color Reader

CR_ 10 (Japon). After harvesting at

different stages of ripening, fresh berries

were washed with deionised water and

allowed to drain at ambient temperature.

Each sample was divided into two lots.

The first lot (raw) was dried in an oven

(Memmert, Germany) at 45ºC for 72 h

according to Chinma and Igyor [9]. Then,

the dried berries were ground with a

Moulinex-type mixer. The powder

obtained was sieved (100 μm) and samples

were stored in clean dry air-tight bottles at

4ºC until required for analyses. The second

lot was cooked by using the method of

Randrianatoandro, [10] modified as

follow: 250 g of berries were immersed in

1.5 L of boiled water in stainless steel

container for 10 and 15 min. The boiling

solution was discarded and the boiled

samples were cooled, drained at ambient

temperature and subjected to the same

treatment using for raw samples.

Proximate analysis

The dry matter contents were determined

by AOAC [11]. Ash, proteins, lipids and

minerals were determined using standard

methods AOAC [12]. For total fibers, 2 g

of dried powdered sample were digested

with a solution of 0.25 M sulphuric acid

and 0.3 M sodium hydroxide.

The insoluble residue obtained was washed

with hot water and dried in an oven

(Memmert, Germany) at 100 °C until

constant weight. The dried residue was

then incinerated, and weighed for the

determination of fiber content.

Glucids and calorific value were calculated

using the following formulas FAO [13]:

Glucids: 100 – (% moisture + % proteins +

% lipids + % ash).

Calorific value: (4 x % proteins) + (4 x %

glucids) + (9 x % lipids).

The results of ash, fibres, proteins, lipids

and glucids contents were expressed on dry

matter basis.

Minerals including calcium, magnesium,

iron, zinc, manganese, phosphorus, sodium

and potassium were determined using an

Atomic Absorption Spectrophotometer,

AAS (Model 372, Perkin-Elmer,

Beaconsfield, UK) by wet digestion while

phosphorous level was determined using

the phosphovanado molybdenate method

[11].

Statistical analysis

All experiments were carried out in

triplicate and data were expressed as mean

± standard deviation (SD) or standard error

of mean (SEM).Two ways analysis of

variance (ANOVA) and the Duncan test at

significant level P = 0.05 was conducted to

compare treatment means using

STATISTICA 7.1 software. Principal

component analysis (PCA) was also used

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

to distribuate samples in terms of

nutritional parameters.

3. Results and discussion

Nutritional values

Mineral content is an essential component

of the nutritive value of vegetable. Table 1

showed the effect of cooking on mineral

composition of S. anguivi Lam during

ripening. Green berries of S. anguivi Lam

had the highest levels of magnesium,

manganese and iron while red berries are

higher in calcium, potassium and zinc.

After boiling, all mineral content decreased

significantly (p <0.05). The registered

losses were as follow: calcium (66.81 –

75.34 %), magnesium (56.99 – 61.9 %),

phosphorus (51.51 – 60.53 %), potassium

(28.53 – 57 %), iron (63.90 – 72.07), zinc

(66.95 –77.47 %) and manganese (50 –

70.58 %). These observed reductions may

be due to leaching of the mineral

compounds into the boiling water [14].

This finding is in line with the report of

Davidson and Monulu [15] who observed

significant reduction in the mineral

concentration of boiled and steamed

eggplant leaves (Solanum macrocarpon).

It is known that calcium and phosphorus

play a major rôle in ossification and

dentition and has a preventive effect on

artériel hypertension in the elderly [16].

Concerning magnesium, this mineral

prevents cardiomyopathy, muscle

degeneration, growth retardation,

congenital malformations and bleeding

disorders [17]. Potassium is an essential

mineral and a major electrolyte found in

the human body. Potassium and sodium

are involved in membrane and cellular

exchange, thus contributing to the

regulation of plasma volume, acid-base

balance and muscles contraction [18]. Iron

plays important role in prevention of

anemia which affects more than one

million people worldwide [19].

Considering the recommended dietary

allowance (RDA) for iron (8 mg/day),

consumption of 15 min boiling, berries

could cover RDA [19, 20]. Zinc is metal

present in all cells. It is co-factor for

morethan 300 enzymes, and it is necessary

for wide variety of biological functions. It

is also required for synthesis of DNA,

normal growth, gene expression, gene

regulation, cell division and immunity

[21].

Nutritional content during the ripening and

cooking berries of S. anguivi Lam were

shown in Table 2. During boiling time, dry

matter, ash, protein, fat and calorific

energy contents decreased significantly (p

<0.05) while fiber and glucids quantity

increased.

The decline of dry matter content is

provoked by the weakness of the berries

tissues and movement of water in the cell

walls [22]. A similar reduction in dry

matter content was reported by Lo Scalzo

and al. [23] in three boiled eggplants (7.8 -

5.6 %; 9.18 - 6.2 % and 8 – 5.2 %)

respectively in Tunisia, Buia and L 305

after 10 min. In green berries, after 15 min

of boiling, dry matter (24.97 ± 0.03 %)

were higher than red berries (22.23 ±

0.01%).

Quantity of ash varied from 6.90 ± 0.01 to

6.69 ± 0.02 % in green berries and from

6.17 ± 0.02 to 6.07 ± 0.03 % in red berries.

The lowering of ash content in these

studied berries may be a result of minerals

leaching into the boiling water [24]. In

spite of ash losses, S. anguivi the studied

berries may be considered as good sources

of minerals after cooking at 15 min when

compared values of boiled leaves of

Solanum nigrum (1.24 %) [14] and boiled

yam (1.53 %) [25].

Fibers revealed a significant slight increase

with 15.37 ± 0.02 % and 27.12 ± 0.02 %

after 15 min. This finding is in agreement

with some reports that cooking caused

increase in soluble fiber content [26]. With

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

regard to their fibers content at 15 min,

Fiber intake has a number of health

benefits, including maintenance of healthy

laxation and the reduced risk of

cardiovascular diseuse and cancer [27, 28].

These results are in agreement with those

of Oulai and al. [6] who observed an

increase in the fiber content when leafy

vegetables were cooked with water (H.

Sabdariffa (14.27 - 14.55 %), A. digitata

(12.56 – 13.10 %)).

Table 1

Mineral composition of raw and cooked of Solanum anguivi Lam at differents stages of ripening

Minerals

(mg/100g MS) Berries

Cooking time (min)

0 10 15

Green 517.05±0.04i 289.50±0.05g 171.57±0.02d
Calcium Yellow 531.38±0.02j 290.17±0.02h 142.14±0.02a
Orange 551.53±0.03k 248.29±0.02f 144.44±0.02b
Red 647.42±0.02l 235.39±0.02e 159.64±0.05c

Green 421.36±0.01l 364.57±0.02k 163.53±0.01g

Magnesium Yellow 339.11±0.01j 152.03±0.01f 130.08±0.01c

Orange 269.78±0.02i 141.70±0.02e 136.22±0.02d

Red 257.59±0.01h 125.05±0.02b 110.79±0.01a

Green 120.44±0.04i 94.29±0.04g 47.53±0.03a
Phosphorus Yellow 123.22±0.02k 97.87±0.03h 91.42±0.02f
Orange 125.96±0.03l 84.34±0.01e 78.51±0.01d
Red 122.06±0.03j 70.56±0.03c 59.18±0.02b

Green 1925.79±0.02i 1780.43±0.03f 1540.06±0.03d

Potassium Yellow 2046.26±0.06j 1869.97±0.02h 1647.01±0.01e
Orange 2296.05±0.01k 1781.31±0.01g 1484.99±0.02b
Red 2304.58±0.08l 1516.56±0.04c 827.95±0.04a

Sodium Green 256.70±0.02e 140.58±0.02b 100.28±0.02a

Yellow 310.20±0.01g 189.18±0.03c 151.10±0.03b
Orange 356.12±0.02h 300.07±0.02f 223.03±0.03d

Red 460.17±0.02j 371.13±0.03 235.06±0.03d

Green 454.45±0.02l 204.15±0.05f 116.02±0.02c
Iron Yellow 443.96±0.01k 213.60±0.10h 100.29±0.02b
Orange 356.46±0.03j 206.21±0.01g 164.06±0.03e

Red 338.12±0.02i 133.22±0.02d 94.43±0.03a

Green 20.70±0.01l 12,88±0,02k 4,68 ± 0,20d

Zinc Yellow 8.08±0.02h 5,28 ± 0,02e 3,94 ± 0,01c
Orange 12.64±0.02j 9,40 ± 0,02i 6,84 ± 0,04g

Red 6.17±0.02f 2,45 ± 0,04b 1.82 ± 0.02a

Manganese Green 0.17±0.02e 0.08±0.00bcd 0.05±0.02ab
Yellow 0.11±0.01d 0.08±0.02bcd 0.04±0.01a

Orange 0.09±0.03cd 0.05±0.02ab 0.04±0.02a

Red 0.10±0.03cd 0.07±0.02bc 0.05±0.01ab

Values are expressed as mean ± SD. (n =3). Means assigned to the same letter for the same parameter are not

significantly differents (p ≤ 0.05)

As concern proteins content, cooking

processing used in this study caused 10.35

– 10.41 % reduction after 15 min. These

losses of protein during heat treatments of

food could be due to heat destruction of

protein peptide bonds [29]. According to

Oulai and al. [6] cooked leafy vegetable

are poor in crude protein compared to raw

leafy. However, after 15 min of cooking,

S. anguivi Lam berries could be considered

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

as a significant source of protein because

the minimum value recommended for

protein-rich foods is 12% [30]. It could

play a significant role in providing cheap

and available proteins for rural

communities. In fact, proteins were also

essential for the growth of children and

adolescents, as well as for the formation of

the fetus in pregnant women [6].

During boiling times, lipid content

decreased significantly (p <0.05) in green

berries (1.37 ± 0.03 to 0.94 ± 0.04 %) and

in red berries (1.95 ± 0.05 to 1.54 ± 0.02

%). With boiling the fat must have melted

into the boiling water thus causing a

reduction in the fat content [14]. Lipids of

S. anguivi Lam’ s berries was in agreement

with the results of many authors which

showed that vegetables are poor sources of

fats [31], [6], [32]. Therefore, the

consumption of these berries may be

recommended to individuals suffering

from obesity [6].

The glucids content in green berries of S.

anguivi Lam (4.66 ± 0.01 - 5.31 ± 0.02 %)

increased significantly (p <0.05) during

boiling time. This result is similar to the

most cooked leafy vegetables which are

generally not good sources of

carbohydrates [32].

In addition, other authors obtained an

increase in carbohydrate content in boiled

(83.62 - 84.41 %) and steamed bananas

(83.62 - 83.76 %) compared to fresh fruits

[33].

Energy value generally decreased

significantly (p <0.05) during boiling time

from 84.65 ± 0.01 to 77.82 ± 0.03

Kcal/100g in green berries and from 76.07

± 0.04 to 72.34 ± 0.02 Kcal/100g in red

berries. The relatively low energy values

of S. anguivi Lam berries were consistent

with the observations made on vegetables.

According to the general observation,

vegetables have low energy values because

of their low crude fat content and relatively

high moisture content [34].

Table 2:

Proximate composition of raw and cooked berries of Solanum anguivi Lam at differents stages of ripening

Parameters Berries
Cooking time (min)

0 10 15

Green 26.35 ± 0.05i 25.36 ± 0.04h 24.97 ± 0.03 g

Dry matter (%) Yellow 24.18 ± 0.03f 24.02 ± 0.02ef 23.85 ± 0.02de
Orange 23.67 ± 0.05d 23.88 ± 0.02de 23.35 ± 0.01c
Red 22.75 ± 0.03b 22.55 ± 0.02b 22.23 ± 0.01a

Green 6.90 ± 0.01k 6.78 ± 0.02j 6.69 ± 0.02h

Ash (%) Yellow 6.74 ± 0.04i 6.61 ± 0.01g 6.58 ± 0.02g
Orange 6.32 ±0.02f 6.27 ± 0.02e 6.22 ± 0.02d

Red 6.17 ± 0.02c 6.13 ± 0.03b 6.07 ± 0.03a

Green 21.67 ± 0.02g 25.13 ± 0.02h 27.12 ± 0.02i
Fiber (%) Yellow 18.42 ± 0.02e 20.33 ± 0.02f 21.33 ± 0.03g
Orange 14.00 ± 1.00b 15.10 ± 0.01c 16.17 ± 0.03d
Red 12.17 ± 0.03a 14.33 ± 0.03b 15.37 ± 0.02c

Green 13.42 ± 0.02f 12.18 ± 0.03e 12.03 ± 0.01a
Proteins (%) Yellow 13.76 ± 0.02g 12.33 ± 0.02b 12.22 ± 0.01ab
Orange 13.94 ± 0.20gh 12.55 ± 0.02c 12.30 ± 0.02b
Red 14.02 ± 0.03i 12.96 ± 0.04d 12.56 ± 0.02c

Green 1.37 ± 0.03cd 1.12 ± 0.05ab 0.94 ± 0.04a
Lipids (%) Yellow 1.49 ± 0.02de 1.15 ± 0.02ab 1.01 ± 0.01ab
Orange 1.80 ± 0.04fg 1.45 ± 0.05de 1.17 ± 0.01bc

Red 1.95 ± 0.05g 1.65 ± 0.02ef 1.54 ± 0.02de

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

Glucids (%)

Green 4.66 ± 0.01i 5.13 ± 0.03k 5.31 ± 0.02k

Yellow 2.19 ± 0.01e 3.71 ± 0.03g 4.04 ± 0.01h

Orange 1.14 ± 0.02b 3.26 ± 0.01f 3.86 ± 0.02f

Red 0.61 ± 0.02a 1.59 ± 0.02c 2.06 ± 0.03d

Calorific energy

(Kcal/100g)

Green 84.65 ± 0.01j 79.92 ± 0.02i 77.82 ± 0.03h

Yellow 77.21 ±0.01g 75.39 ± 0.04d 74.94 ± 0.02c

Orange 76.52 ± 0.05f 77.93 ± 0.02h 75.17 ± 0.02d

Red 76.07 ± 0.04e 73.93 ± 0.02b 72.34 ± 0.02a

Values are expressed as mean ± SD. (n =3). Means in the same parameter followed by different letters differed
significantly (p ≤ 0.05)

Classification of Solanum anguivi berries samples

The principal component analysis (PCA) based on the nutritional values obtained for the

berries at different stages of ripening are presented in Figure 1. The fresh green, yellow and

orange berries (gb0, yb0, ob0), green (gb10)) cooked for 10 min and green berries (gb15)

cooked for 15 min obtained a high positive score while fresh red berries (Rb0), yellow (yb10),

oranges (ob10) and red berries (Rb10) cooked for 10 min and yellow (yb15), oranges (ob15)

and red berries (Rb15) cooked for 15 min. had a negative score in PC 2 (FIg 1).

Fig. 1 Circle of correlation of biochemical composition of raw and cooked Solanum anguivi lam berries

during ripening on axis 1 and 2.

Fib : fiber, Zn : zinc, Lip : lipids, Na : sodium, P : phosphorus, K : potassium, Prot : protein, Ca : calcium, Fe :

fer, Mn : manganese, Mg : magnesium, CEV : calorific energy value, DM : dry matters, Glu : glucid

Ob0, Rb0, ob0, yb10, and gb15 were near

zero in PC2. Rb0 are near zero in PC1. The

correlation circle provides information

about correlations between the measured

properties (Fig. 2). The observation of the

correlation circle shows that the dry

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava

Volume XIX, Issue 1 – 2020

matter, ash, fibers, glucide and energy

content levels are positively correlated

with each other. This group is negatively

correlated with the group consisting of

proteins, lipids, iron, magnesium,

potassium, manganese, sodium, calcium,

potassium and zinc.

gb0

gb10

gb15

yb0

yb10

yb15

ob0

ob10

ob15

Rb0

Rb10
Rb15

-10 -8 -6 -4 -2 0 2 4 6 8

Fact. 1 : 51,62%

-8

-6

-4

-2

F
a
c
t.
2

:
3

6
,7

6
%

Fig. 2. . Sample plot of principal components 1 and 2 raw and cooked berries of Solanum anguivi Lam

gb0: raw green berries, yb0: raw yellow berries, ob0: raw orange berries, Rb0: raw red berries

gb10: green berries boiled during 10 min, yb10: yellow berries boiled during 10 min, ob10: orange berries boiled

during 10 min, Rb10: red berries boiled during 10 min
gb15: green berries boiled during 15 min, yb15: yellow berries boiled during 15 min, ob15: orange berries boiled

during 15 min, Rb15: red berries boiled during 15 min

4. Conclusion

In conclusion, Green berries contain

appreciable amounts of fiber, ash,

magnesium, iron and zinc while red berries

are rich in protein, calcium, phosphorus,

potassium and sodium.

Whatever the stages of ripening, this

content decrease during boiling times.Yet,

The result of this study revealed that

cooked Solanum anguivi Lam berries at 10

min preserved more nutrients.

5. Acknowledgments

The authors thank the reviewers for their

constructive comments, which helped to

improve the manuscript.

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1. Introduction
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