SURVEY ON THE CONSUMPTION AND STUDY OF PHYSICOCHEMICAL CHARACTERISTICS OF IRVINGIA WOMBOLU VERMOESEN SEEDS IN IVORY COAST

In Ivory Coast, the seeds of Irvingia wombolu are widely consumed. For valorizing their important potential, a survey and a physicochemical study of the mature seeds were performed. The survey targeting the consumption of these seeds by the populations revealed that they hold a staple place in their food habits, as 96.6% of participants eat them. The reasons that justify such a level of consumption were cultural attachment and adoption of eating habit. Seeds are used as an additive for thickening of sauces and are very appreciated because of the pleasant flavor and slimy consistency. A small proportion (15.2%) of participants used them also for medical and cosmetic purposes. The main selection criteria for their purchase were the good sanitary quality and good smell (not fermented). Their price at the urban market was 110 CFA francs (15 seeds) during the harvest time and 145 CFA francs (12 seeds) off season, despite the lower quality. However, the percentage of participants eating the seeds off season remains high (80.1%). The physicochemical analysis of the seeds of I. wombolu collected from the region of ?Lagunes? revealed that they contained 69.44%, 19.05%, 12.37%, 4.10%, and 2.65% of crude fat, total carbohydrates, protein, ash, and moisture respectively, while those from the region of ?Fromager? consist of 70.56% (crude fat), 17.06% (total carbohydrates), 13.7% (protein), 4.23% (ash) and 2.66% (moisture). In-depth studies of the exact nature of fatty acids, protein and ash in seeds would better guide its use for the benefit of consumers.