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Composition and nutritional profile of certain traditional dishes consumed in the department of Man (Côte d’Ivoire)

Malnutrition is still a problem in Côte d'Ivoire. This study determined the nutrients and nutritional profile of five traditional dishes consumed in western Côte d'Ivoire. The dishes are : « Tôh » of cassava with sauce based on Byttneria catalpifolia (TBC), « Tôh » of cassava with sauce based on Beilschimiedia mannii (TBM), « Tôh » of cassava with sauce based on Sesamum radiatum (TSR), rice with sauce based on Beilschimiedia mannii (RBM) and rice with sauce based on Sesamum radiatum (RSR). The analysis of biochemical compounds and minerals was carried out on samples from two periods of the year: the post-harvest period (October-February) and the lean period (July-September). The results showed that the water content of the food consumed during these two periods was average and ranged from 65.8±0.1 (TBM) to 71.9±0.2 (TSR) g/100g of fresh material. The contents of proteins, fats, total carbohydrates and raw fibres varied respectively from 3.2±0.2 (TBC) to 8.7±0.1 (RBM) g/100g dry matter, 2.1±0, 2 (TBM) to 4.6±0.2 (TBC) g/100g dry matter, from 14.4±0.3 (RSR) to 23.1±0.1 (TBM) g/100g dry matter and from 1.6±0.2 (TBC) to 4.8±0.1 (TBC) g/100g dry matter. Protein and fibre contents were medium while fat and carbohydrate contents were low. As for mineral contents expressed in mg/100g of dry matter, they varied from 1124.7±0.1 (TBM) to 2367.8±0.1 (TBC) for sodium, from 114.6±0.0 (RBM) to 1583.9±0.1 (TBC) for potassium, from 316.6±0.2 (RBM) to 922.6±0.1 (TBC) for phosphorus, from 299±0.1 (RBM) to 1593.7±0.1 (TBC) for calcium, from 5±0.1 (TBM) to 12±0.1 (TSR) for iron. All these levels were high except for potassium, which was low. Iodine levels were average and ranged from 9.8±0.2 (TSR) to 13.4±0.2 (TBC) μg/100g. The nutrient profile showed that all dishes are classified in the group of foods to be consumed in small quantities. The dish TBM has the best profile as it has a low LIM score.


Introduction
Food is a basic human need, providing the body with the nutrients and energy it needs to build and function (Rigaux, 2014) [24] . In both developing and developed countries, monitoring the quality of food is of paramount importance, given the numerous forms of malnutrition and their measurable consequences in terms of human lives (Becquey, 2006) [4] . The diet of many Africans consists mainly of staple cereals or tubers and includes few foods rich in micronutrients such as fruits, vegetables or animal proteins (Chastre et al., 2009;World Bank, 2007a) [7,26] . Globally, two billion people suffer from at least one micronutrient deficiency (Burchi et al., 2011) [6] . An individual can quite easily consume enough calories without absorbing enough micronutrients. This leads to 'hidden hunger', as signs of micronutrient deficiency are more difficult to identify than other signs of malnutrition. Yet such a deficiency can lead to lasting damage to health, productivity and mental development (Micronutrient Initiative, 2009) [20] . In Côte d'Ivoire, there are no recent national data on micronutrient deficiencies. However, the prevalence of anaemia shows that iron deficiency remains widespread. It is the most common form of micronutrient deficiency. The prevalence of anaemia was estimated in 2012 at 75% among children under 5 years of age, 54% among women of childbearing age, and 30% among men aged between 15 and 49 years (INS/ICF, 2012) [13] . The objective of this study was to assess the nutritional security of rural households in the Department of Man. To achieve this objective, the biochemical and mineral composition and then the nutritional profile of five traditional dishes most consumed by rural households were determined.

Materials and methods 2.1 Biological material
The study material consisted of cassava (Manihot esculenta), rice (Oriza sativa), mucilage extract from the fresh bark of Byttneria catalpifolia, powder from the grains of Beilschimiedia mannii and powder from the leaves of Sesamum radiatum. This biological material was used for the preparation of the dishes studied, namely: « Tôh » of cassava with sauce based on Byttneria catalpifolia (TBC), « Tôh » of cassava with sauce based on Beilschimiedia mannii (TBM), « tôh » of cassava with Sesamum radiatum sauce (TSR), rice with Beilschimiedia mannii sauce (RBM) and rice with Sesamum radiatum sauce (RSR).

Methods
Traditional dishes were selected after a survey of 1065 households and during focus groups on the 24-hour recall and frequency of consumption during the P1 or post-harvest period (October to February) and the rainy period P2 (July to September). After cooking the different entities, the respective proportions of the carbohydrate food (400.8 to 650.4 g) and the sauce (400.4 to 501.25 g) were homogenised with a "German chef" electric mixer. The moisture content was determined from an aliquot sampled and then steamed at 105° C until a constant weight was obtained. The rest of the sample was kept for further analysis. The protein, moisture content was determined by the AOAC method (1990) [3] . Total carbohydrates by the method of Egan et al. (1981), lipids by the AFNOR method (1986), fatty acids by the NF ISO 6320 method (1978) and fibres by the Multon method (1991). Dry matter and ash were determined by the AOAC method (1990) [3] . Mineral elements other than phosphorus and iodine were determined by atomic absorption spectrophotometry according to the AOAC (1990) [3] digestion method. The determination of iodine in food was carried out according to the method of Mannar and Dunn (1995) [19] . The determination of phosphorus was carried out by the method of Taussky and Shorr (1953). The vitamin C content of the samples was determined according to the method described by Pougracz (1971) [21] . The SAIN score used is based on five nutrients: protein, fibre, vitamin C, calcium and iron. The LIM score is based on three nutrients: saturated fatty acids, sodium and added sugar. The results were analysed using IBM SPSS Statistics 20 software, Statistica 7.1 and expressed as mean ± Standard Deviation.

Discussion
The water content of the dishes was average (65.8 to 71.9 g/100g of fresh matter) and would be due to the viscous state and consistency of the sauces desired by the cooker. These water contents were lower than those found by Kana et al. (2008a), which ranged from 70.13 to 88.93 g/100g of fresh matter (F.M.) in the dishes consumed in Douala (Cameroon) and slightly higher than those found by Ponka et al. (2005b) [22] , which ranged from 49.5 to 67.9 g/100g F.M in the dishes consumed in West Cameroon. The ash content provides an indication of the mineral content of the dishes. Our results showed that the ash contents of the meals (1.7 -5.6 g/100g DM) were average. They are higher than those of Ponka et al. (2016) [23] in the Cameroonian dishes which ranged from 1 to 1. (one) leads to a significant decrease in blood pressure, in favour of a reduction in the risk of cardiovascular disease (Hall, 2009;Lacono et al., 1982) [11,18] . The low PUFA/SFA  [5] (681 to 1483 mg/100g DM) in Tunisian dishes. Potassium intake in the diet (3500 mg/day) lowers blood pressure and protects against strokes and cardiac arrhythmias (EFSA, 2016) [9] . The iron levels obtained in the dishes were high and ranged from 5 to 12 mg/100g DM. These results were corroborated by those found by Bthissam (2014) [5] (3.25 -29.35 mg/100g DM) and higher than those obtained by Ponka et al. (2016) [23] (0.5 -1.5 mg/100g DM). This result could be justified by the fact that the main ingredients are plant organs (dry leaves, dried almonds) rich in iron. Phosphorus is a component of bones and teeth and the recommended dietary intake is 700 to 1200 mg/day depending on age (IOM, 2006) [14] . The phosphorus levels obtained in the dishes were high (316.6 -922.6 mg/100g DM). They were higher than those obtained by Kana et al. (2008b) which ranged from 58.67 to 616.33 mg/100g DM. Sodium plays an important role in the distribution of water in the body and influences blood pressure, the transmission of nerve impulses and muscle contraction. The maximum recommended intake for adults is 2 grams per day (WHO, 2013) [25] . Sodium levels were high (1124.7 to 2367.8 mg/100g DM) because housewives used large quantities of cooking salt when making sauces, hence the very salty taste of the sauces. These sodium levels were much higher than those obtained by Bthissam (2014) [5] (444 -904 mg/100g DM) and Ponka et al. (2016) [23] (336.2 -567.9 mg/100g DM). The iodine content of the various dishes was high (9.8 to 13.4 µg/100g) and is thought to be due to the use of large amounts of iodised salt during preparation. These iodine levels are higher than those obtained by Kouamé et al. (1998) [17] , which ranged from 0.13 to 7.5 µg/kg. All dishes are classified as foods to be eaten occasionally or in small quantities. They all have SAIN scores above the threshold value of 5, so here it is the LIM score that is lacking, that is to say the intake of sodium and saturated fatty acids. Our results are corroborated by those of Bthissam (2014) [5] who showed that the Tunisian dishes were all housed within the framework of food to be consumed from time to time or in small quantities and the incriminated ingredients that lowered the nutritional quality of these dishes were oil and salt.

Conclusion
Most of the ingredients used in the preparation of the various dishes come from biodiversity and are available all year round. Regardless of the time of year, these dishes are good sources of nutrients (SAIN5). These traditional dishes are to be eaten in small quantities or occasionally (LIM7.5) and the offending nutrients are sodium and saturated fatty acids. In the post-harvest period, the nutritional quality of the dishes is significantly improved, especially in terms of protein content.