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BackgroundConsumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) foodstuffs are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterised to determine the effect of biochemical components on their cooking properties.ResultsFirmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA.ConclusionThe effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e., starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.This article is protected by copyright. All rights reserved.

Legumes such as lentils, green and yellow split-peas have been reported to provide health benefits against colon cancer due to nutrients and non-nutrient phytochemical compounds present in them. The aim of this study was to investigate the effect of selected legumes in inducing cytotoxicity, apoptosis and/or necrosis in human epithelial colorectal adenocarcinoma cells. Methanolic extracts of sprouted and non-sprouted legumes (Lentils, green peas, yellow peas) were prepared. Caco-2, human colonic carcinoma cell line was obtained from the American Type Culture Collection (ATCC, Manassas, VA). Cells were incubated with legume extracts at selected concentrations (1.5, 3, 4.5, 6, 7.5 and 10 mg mLG 1 ) for determination of lactate dehydrogenase (LDH) release (cytotoxicity %). The ability of legume extracts in inducing cell apoptosis was analyzed at selected concentrations of 1.5, 3, 6 and 12 mg mLG 1 by quantifying DNA fragmentation. Morphological changes in cells were observed microscopically. The activity of caspase-3 enzyme was also determined. Results showed that legume extracts induced cytotoxicity in caco-2 cells in a dose-dependent manner. A 20-80% increase in release of LDH was observed in cells incubated with extracts compared to untreated cells. Total fragmented DNA (%) was higher in cells treated with sprouted legume extracts compared to their non-sprouted extracts. More than 40% of total DNA fragmentation was observed in cells treated with sprouted legumes. Caspase-3 activity was highest in cells incubated with non-sprouted yellow split peas at 6 mg mLG 1 . Specific morphological changes related to apoptosis such as: surface blebbing, formation of apoptotic bodies, blisters and echinoid spikes and cell membrane destabilization were observed in cells incubated with extracts. These results suggested the cytotoxic and apoptosis inducing potential of legume extracts. Bioactive components in these selected legumes may be used as chemopreventive agents.

Aims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucurbits was conducted. Methodology: Mature dried seeds of Citrullus lanatus sp, Lagenaria siceraria Molina Standl, and Cucumeropsis mannii Naudin, locally named respectively Wlewle, Bebou and Nviele, were collected in the 2 regions, dehulled and processed for analyses. Standard procedures of AOAC, AFNOR and FAO were used for the determination of the nutritive and bioactive compounds. Results: Wlewle species exhibited the highest content of lipids (51.07±1.32%), energy caloric value (584.05±4.13 kcal/), polyphenols (141±23.97) and flavonoids (0.19±0.02) content. Nviele species had the highest protein (38.90±0.93%) and reducing sugar (70.62±1.03 mg/100 g) content. Bebou species exhibited the highest ash content (3.91±0.38%) and total soluble sugars (3.42±0.19%). Flavonoids content was similar for each species regardless of the region. Pearson’s correlation analysis revealed (p< 0.01) that energy caloric and lipid were directly correlated but conversely with protein. Direct correlation was also observed between polyphenols and lipid content in Wlewle and Nviele varieties, while in the Bebou, this trend was observed with protein. Despite their small shape, Wlewle species provide higher caloric energy upon consumption.