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D. Mayele Kipoy
Department of Chemistry and Agricultural Industries, Faculty of Agronomy, University of Kinshasa, Democratic Republic of Congo
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Medicine & Pharmacology Physics

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Effect of Supplemented Food with Wild Mango (Irvingia Smithii) Almond Powder on the Weight Growth of Mice V.G. Gindo Mbaya; P.E. Sumbu Zola; D. Mayele Kipoy; V.E. Tshiombe Mulamba; E. Kimbemuken Thasur
Britain International of Exact Sciences (BIoEx) Journal Vol 5 No 1 (2023): Britain International of Exact Sciences Journal, January
Publisher : Britain International for Academic Research (BIAR) Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/bioex.v5i1.810

Abstract

Almond powder of Irvingia smithii has been incorporated, at the doses of 25 and 50 %, in mice standard ration (prepared by Matadi mill), at INRB, composed of wheat flour, wheat bran and pellets for rabbits to evaluate weight gain, live weight gain and feed conversion and to assess motor activity after 50 days of feeding. Results showed an average increase in live weight gain of 31.08% and 8.36% for the groups of mice fed food supplemented with Irvingia smithii almond powder respectively at 25% and 50% higher than the group of control mice fed exclusively with the standard food. On the other hand, the food consumption index (F.C.I) was very low for the group of mice fed with the food supplemented at 50% (F.C.I. 27.73) and low for the group of mice fed 25% supplemented food (F.C.I. 64.83) compared to the control group (F.I.C. 108,14). In addition, the groups of mice fed the supplemented food did not show motor weakness, even fewer respiratory complications or health problems compared to the control during these 50 days of observation. Live weight gain sufficiently demonstrates the nutritional value of the kernel of I. smithii.
Effect of Thermal Processing on Elimination of Antinutritional Factors in Irvingia smithii Almond V.G. Gindo Mbaya; P.E. Sumbu Zola; E. Kimbemuken Thasur; D. Mayele Kipoy
Britain International of Exact Sciences (BIoEx) Journal Vol 5 No 1 (2023): Britain International of Exact Sciences Journal, January
Publisher : Britain International for Academic Research (BIAR) Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/bioex.v5i1.811

Abstract

The objective of this work is to identify and eliminate antinutritional factors in the fruit kernel of Irvingia smithii (wild mango tree) from the KISANTU botanical garden (DRC) by thermal effect at different temperatures (T1: sun drying, T2: roasting in an oven at 130° C for 30 minutes, T3: boiling for 45 minutes) as a function of time. It appears from the results of our analyzes that the fruit kernels of Irvingia smithii contain antinutritional factors in low proportions: phytates (536.34mg/100g), oxalates (14.84mg/100g), nitrates (12.71mg/100g, 8), and nitrites (50.15mg/100g,). Saponins were not found in these almonds. Treatment of almonds by boiling for 45 minutes (T2 treatment) proved to be the best eliminator of antinutritional factors (60%) followed by treatment of almonds by roasting (T3) (43%), probably by the dissolution of antinutritional factors in medium aqueous (hydrolysis) and their evaporation by boiling which takes place during cooking. Wild mango (Irvingia smithii) levels of antinutrients are low enough to cause poisoning in their consumers; they have not yet been detected in human tissue or the urine of their consumers. We recommend that the roasting of the almond is done before cooking which is done by boiling, a process which will eliminate almost all the antinutritional factors.
Co-Authors E. Kimbemuken Thasur P.E. Sumbu Zola V.E. Tshiombe Mulamba V.G. Gindo Mbaya