Contribution of viscous foods to nutritional value

The general objective of our study was to evaluate the nutritional composition of traditional viscous foods, in particular Corchorus olitorius, Abelmosus esculentus, Sesamum indicum and Triumfetta cordifolia.The analytical results obtained indicate that :The foods analyzed contained high levels of ash, vitamin C and soluble fiber.the intake of these viscous foods for their soluble fiber content can be encouraged to combat constipation and prevent colon cancer.thanks to their high vitamin C content, these viscous foods can be used as antioxidant food additives to prevent scurvy and combat oxidative stress.The appreciable ash content of these viscous foods, with an average of 1.5%, suggests that they contain appreciable levels of major and minor minerals.

Autorentext
Hortense WEDIANU NDIMBO was born in Bobito on 15/06/1998, daughter of father NDIMBO Sembasi Théodulph and mother Mbewe WEDIANU Joséphine.She holds a degree in Nutrition and Dietetics from the Université Pédagogique Nationale in the Faculty of Health Sciences/UPN-KINSHASA.Originally from Sud Ubangi, Gemena territory. She is an agri-food entrepreneur.