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All Journal Britain International of Exact Sciences Journal (BIoEx Journal)
Letsara Rokiman
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Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Medicine & Pharmacology Physics

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Pumpkin and Pastel Wine, A Fruit and A Legume Of The Cucurbitaceous Family in Green Circular Economy With Zero Waste Robijaona Rahelivololoniaina Baholy; Letsara Rokiman; Herimanantena Miarantsoa Tinah; Razafindrakoto Fanoina Ny Riana; Rabeharitsara Andry Tahina; Razafimahefa Mirana Verohanitra; Koto-Te-Nyiwa Ngbolua; Rakotomamonjy Pierre
Britain International of Exact Sciences (BIoEx) Journal Vol 6 No 2 (2024): Britain International of Exact Sciences Journal, May
Publisher : Britain International for Academic Research (BIAR) Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/bioex.v6i2.1094

Abstract

This study explores the viability of watermelon (Citrullus lanatus) and pumpkin (Cucurbita pepo subsp. Pepo) as unconventional sources for sustainable winemaking, contributing to a zero-waste circular economy in viticulture. The research employs a multidimensional methodology encompassing chemical analyses, sensory evaluations, and environmental impact assessments to scrutinize the entire lifecycle of wine production. The findings reveal watermelon wine's superiority, boasting a 14° alcohol content, while pumpkin wine ranges at 11°. Both wines maintain physico-chemical and organoleptic attributes, with minimal alterations in micronutrient content. The compost generated from processing waste contains essential nutrients for plant growth. Comparative analysis underscores the advantageous nature of this compost, laying the foundation for sustainable winemaking practices in Madagascar and illuminating the untapped potential of tropical fruits in the global viticultural landscape. This study, pioneering the valorization of unconventional fruit and vegetable in Madagascar, strives to contribute to the discourse on environmentally conscious winemaking, fostering a paradigm shift toward ecologically harmonious practices in the agro-industrial sector.
Phytonutraceutical composition of dark green, light green, and white varieties of Sechium edule (Jacq.) Sw (Chayote) cooked by different methods from the Vontovorona market, Alakamisy Fenoarivo Commune, in the context of a zero-waste circular economy Rakotomamonjy Pierre; Ralaibia Boniface Erménégilde; Letsara Rokiman; Razafindrazanakolona Daniel; Rakotomalala Iarivontsoa Nekena Sahaza; Koto-te-Nyiwa Ngbolua; Robijaona Rahelivololoniaina Baholy
Britain International of Exact Sciences (BIoEx) Journal Vol 6 No 3 (2024): Britain International of Exact Sciences Journal, September
Publisher : Britain International for Academic Research (BIAR) Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/bioex.v6i3.1162

Abstract

Three distinct varieties of Sechium edule (dark green, light green, and white) were procured from the Vontovorona open-air market. The chayotes were thoroughly washed and peeled, and their peel, flesh, and seed, whether raw, boiled, or steamed were analyzed for their phytonutraceutical components. Each part was then dried in a dehydrator at 41°C for 48 hours, ground, and placed in sachets. Mineral micronutrient content was assessed using portable X-ray fluorescence equipment, revealing magnesium as the predominant element across all varieties. Specifically, magnesium content in the dark green variety ranged from 1.01% to 2.32%, in the light green variety from 1.13% to 2.32%, and in the white variety from 1.64% to 3.42%. Macronutrient analysis, performed via the Kjeldahl method, indicated moisture content variations in the dark green variety from 84.58% to 90.37%, in the light green variety from 72.87% to 91.74%, and in the white variety from 84.93% to 92.87%. Phytochemical screening identified the presence of flavonols specifically in the raw white variety.
Unlocking the Nutritional Treasure: Typhonodorum lindleyanum Schott. (Viha) after Antinutrient Removal Letsara Rokiman; Rajaovelo Andry Tsimioly; Razafindrahaja Vololotahina; Ratalata Baovola; Fatiany Pierre Ruphin; Ralaivaon-Tsitonta Jumael Edith Fabrice; Ngbolua Koto-Te-Nyiwa Jean Paul; Robijaona Rahelivololona Baholy
Britain International of Exact Sciences (BIoEx) Journal Vol 7 No 2 (2025): Britain International of Exact Sciences Journal, May
Publisher : Britain International for Academic Research (BIAR) Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/bioex.v7i2.1309

Abstract

Viha (Typhonodorum lindleyanum) presents a promising avenue for enhancing food security and addressing malnutrition in Madagascar, particularly in the face of climate change. This study comprehensively characterized the nutritional and phytochemical properties of Viha, considering the impact of processing methods on its edibility and potential health benefits. Our findings reveal a diverse nutritional profile across Viha plant parts. Rhizomes, rich in carbohydrates, exhibited significant variations in micronutrient content depending on cooking methods. Steaming enhanced iron and potassium, while boiling reduced calcium and phosphorus. Viha seeds demonstrated a relatively stable micronutrient profile across preparations, while leaves were rich in potassium, phosphorus, and iron. Furthermore, the study identified a rich array of phytochemicals, including tannins, flavonoids, and leucoanthocyanidins. While the presence of antinutrients such as phytate and oxalate requires careful consideration, appropriate processing methods can mitigate their impact. These findings suggest that Viha, with proper processing and utilization, could serve as a valuable food source, enhancing dietary diversity and nutritional security, especially in regions vulnerable to climate change impacts such as droughts and food shortages. Further research is warranted to optimize processing methods, enhance nutrient bioavailability, and explore sustainable cultivation and utilization strategies for Viha as a climate-resilient food source in Madagascar.
Co-Authors Fatiany Pierre Ruphin Herimanantena Miarantsoa Tinah Koto-te-Nyiwa Ngbolua Ngbolua Koto-Te-Nyiwa Jean Paul Rabeharitsara Andry Tahina Rajaovelo Andry Tsimioly Rakotomalala Iarivontsoa Nekena Sahaza Rakotomamonjy Pierre Ralaibia Boniface Erménégilde Ralaivaon-Tsitonta Jumael Edith Fabrice Ratalata Baovola Razafimahefa Mirana Verohanitra Razafindrahaja Vololotahina Razafindrakoto Fanoina Ny Riana Razafindrazanakolona Daniel Robijaona Rahelivololona Baholy Robijaona Rahelivololoniaina Baholy