Chemical Composition and Hydration Index of Selected Cooked Foods Consumed in Kisangani, Democratic Republic of the Congo: An Approach to Improve Dietary Prescription in Patients — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Chemical Composition and Hydration Index of Selected Cooked Foods Consumed in Kisangani, Democratic Republic of the Congo: An Approach to Improve Dietary Prescription in Patients
Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
,
Food Science and Nutrition Research Directorate, Melkasa Agricultural Research Ceneter, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
,
Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
,
Department of Internal Medicine, FMP, UNIKIS, Kisangani, DRC
,
Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University (UEM), Maputo, Mozambique
,
Faculty Institute of Agronomic Sciences of Yangambi (IFA), Kisangani, DRC
,
Faculty Institute of Agronomic Sciences of Yangambi (IFA), Kisangani, DRC
,
Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
1 Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
2 Food Science and Nutrition Research Directorate, Melkasa Agricultural Research Ceneter, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
3 Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
4 Department of Internal Medicine, FMP, UNIKIS, Kisangani, DRC
5 Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University (UEM), Maputo, Mozambique
6 Faculty Institute of Agronomic Sciences of Yangambi (IFA), Kisangani, DRC
7 Faculty Institute of Agronomic Sciences of Yangambi (IFA), Kisangani, DRC
8 Department of Human Nutrition, Faculty of Medicine and Pharmacy (FMP), University of Kisangani (UNIKIS), Kisangani, Democratic Republic of the Congo (DRC)
Dietary management of diet-related non-communicable diseases requires prior knowledge of the caregiver on the chemical composition of foods. The objective of this study is to determine the approximate chemical composition, yield factors (YF), yield coefficient (YC) and edible coefficient (EC) of some staple foods after cooking consumed in Kisangani, in order to improve the dietary prescription of patients. Methods: This was a quasi-experimental study carried out in Kisangani. Sweet cassava ( Manihot esculenta Crantz) and its processed products, sweet potatoes ( Ipomoea batatas ), Bananas ( Musa par adisiaca ), taros ( Colocasia esculenta ), flour pastes (foufou) of corn ( Zea maize ), cassava and semolina, as well as rice ( Oryza sativa L.) were analyzed for their approximate chemical composition after cooking, yield factors (YF), yield coefficient (YC) and edible coefficient (EC). Chemical analyses were carried out at the biochemistry laboratory of the Faculty Institute of Agronomic Sciences of Yangambi (IFA) between March 2022 and August 2023. Results: The plantain cultivar French has an EC of 48.68 ± 1.90 significantly higher than the other varieties (P < 0.05), its YF after peeling is low (0.51 ± 0.02) or 51% of edible part, the water absorption was on average 61.17% for rice, 65.45% for pasta (foufou) and 9.62% for tubers and bananas. The moisture, carbohydrate and energy content for the three food groups (rice, tubers/bananas and flour pasta) were not significantly different after cooking. Conclusion : Only the chemical composition of foods after cooking should be considered during dietary prescription. The use of chemical composition of raw foods could overestimate or underestimate the patient’s nutritional intake. It is therefore recommended that providers refer to the chemical composition of foods after cooking when prescribing dietetics.
KeywordsChemical Composition of FoodsDietetic PrescriptionKisanganiDRC
EDS (2025) Enquete demographique et sante en Republique Demographique du Congo 2023-2024 https://www.cliniquesuniversitairekinshasa.net/2025/02/16/enquete-demographique-et-de-sante-eds-rdc-iii-2023-2024-rapport-des-indicateurs-cles
Katchunga, P.B., Malanda, B., Mweze, M.C., Dupont, B., M’Buyamba-Kabangu, J.R., Kashongwe, Z., et al. (2012) Connaissances de la population générale sur l’hypertension artérielle et le diabète sucré au Sud-Kivu, République démocratique du Congo. Revue d ’ Épidémiologie et de Santé Publique , 60, 141-147. https://doi.org/10.1016/j.respe.2011.10.005
Muyer, M.T., Muls, E., Mapatano, M.A., Makulo, J., Mvitu, M., Kimenyembo, W., et al. (2012) Diabetes and Intermediate Hyperglycaemia in Kisantu, DR Congo: A Cross-Sectional Prevalence Study. BMJ Open , 2, e001911. https://doi.org/10.1136/bmjopen-2012-001911
Kadima, W., Bieleli, I.E., Kiernan, J., Nantakumar, A., et al. (2021) Estimating the Prevalence of Asymptomatic Type 2 Diabetes in Kinshasa, Democratic Republic of Congo. East African Journal of Public Health , 15, 44-53.
Ndao Diao, S., Mbaye, A., Niang, N.D.D., Fall, M.f., Fall Dioum, S., Diop, A., et al. (2022) Détermination des facteurs de rendement et de la composition nutritionnelle de plats sénégalais à base de riz. International Journal of Biological and Chemical Sciences , 16, 1806-1816. https://doi.org/10.4314/ijbcs.v16i4.35
Bognár, A. (2002) Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrient Composition of Cooked Foods (Dishes). BFE, Karlsruhe, 7-11, 41-43, 95-97.
Tyagi, S.B., Kharkwal, M. and Saxena, T. (2015) Impact of Cooking on Nutritional Content of Food. The Delhi University Journal of Undergraduate Research and Innovation , 1, 180-186.
Nilusha, R.A.T., Jayasinghe, J.M.J.K., Perera, O.D.A.N., Perera, P.I.P. and Jayasinghe, C.V.L. (2021) Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava ( Manihot esculenta Crantz) Varieties. International Journal of Food Science , 2021, Article ID: 6064545. https://doi.org/10.1155/2021/6064545
Stadlmayr, B., Charrondiere, U.R.E., Basilio, R.G., Fagbohoun, E.G., Addy, P., Barikmo, I., Oshaug, A., Akinyele, I., Bomfeh, K., EneObong, H. and Thiam, I. (2012) Table de composition des aliments d’Afrique de l’Ouest. FAO/INFOOD, 55. https://www.fao.org/3/i2698b/i2698b00.pdf
Van Boeckel, T.P., Hounhouigan, J.D. and Nout, R. (2003) Les aliments, transformation, conservation et qualité. CTA Technical Publications, 1-2.
François, L.M., Mosisi, M., Alexandre, P.L., Victor, B.M. and De Carvalho, I.S.T. (2021) Production of Beta-Carotene Rich Biscuits from Composite Wheat-Orange-Fleshed Sweet Potato Flour, Palm Oil and Eggs. Food Science & Nutrition Research , 4, 1-8. https://doi.org/10.33425/2641-4295.1039
Zhang, J., Zhang, W., Zhang, Y., Huang, M. and Sun, B. (2021) Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters Content in Palm Oil during Frying. Foods , 10, Article 2266. https://doi.org/10.3390/foods10102266
FAO (2003) Food Energy—Methods of Analysis and Conversion Factors. FAO Food and Nutrition Paper 77. Rapp l’atelier Tech sur l’énergie Aliment—Méthodes d’analyse coefficients Conversion. FAO. https://www.fao.org/uploads/media/FAO_2003_Food_Energy_02.pdf
Kouadio, O.K., Nindjin, C., Bonfoh, B., N’dri, D. and Amani, G.N. (2011) Water Absorption as an Evaluation Method of Cooking Quality for Yam ( Dioscorea alata ) and Cassava ( Manihot esculenta Crantz). Procedia Food Science , 1, 153-159. https://doi.org/10.1016/j.profoo.2011.09.024
Wheatley, C. and Gómez, G. (1985) Evaluation of Some Quality Characteristics in Cassava Storage Roots. Plant Foods for Human Nutrition , 35, 121-129. https://doi.org/10.1007/bf01092127
AOAC (Association of Official Analytical Chemists) (2000) Official Method of Analysis, 16th Edition.
Andualem, A., Kebede, A. and Abadi, G.M. (2016) Development of Pro-Vitamin a and Energy Rich Biscuits: Blending of Orange-Fleshed Sweet Potato ( Ipomea batatas L.) with Wheat ( Triticum vulgare ) Flour and Altering Baking Temperature and Time. African Journal of Food Science , 10, 79-86. https://doi.org/10.5897/ajfs2015.1403
Haile, A., Geribo, M. and Kinfe, E. (2016) Evaluation of Porridge Made from Composite Flour of Orange-Fleshed Sweet Potato and Enset (Bulla) Flours. Agriculture and Food Sciences Research , 3, 37-44. https://doi.org/10.20448/journal.512/2016.3.1/512.1.37.44
Christelle, B.B. (2012) Valorisation de la banane Cavendish FWI, à différents stades physiologiques de récolte pour l’obtention par procédés de chimie verte de molécules d’intérêt biologique impliquées dans des activités anti-ulcères et cardiovasculaires. Master’s Thesis, Université des Antilles et de la Guyane.
FAO/Government of Kenya (2018) Keys Food Composition Tales 2018. 254. http://www.fao.org/3/I9120EN/i9120en.pdf
Amnuaysin, N., Seraypheap, K. and Kidyoo, M. (2012) Anatomical Changes in Peel Structure of ‘Hom Thong’ Banana during Fruit Development and Ripening. Tropical Natural History , 12, 127-136. https://doi.org/10.58837/tnh.12.2.103043
Pessarakli, M. (2001) Handbook of Plant and Crop Physiology. CRC Press, 149.
Mdlbf, S. (2005) Edition et vulgarisation d’une table de composition des aliments couramment consommes au Burkina Faso. 2005 directions de la nutrition. https://www.burkinadoc.milecole.org/wp-content/uploads/2025/04/Afrique_Alimentation_Tables_composition_nutritionnelle.pdf
Mwanga, R.O.M., Mayanja, S., Swanckaert, J., et al. (2019) Development of a Food Product Profile for Boiled and Steamed Sweet Potato in Uganda for Effective Breeding. International Journal of Food Science & Technology , 56, 1385-1398.
Bell, S., Becker, W., Vásquez-Caicedo, A.L., Hartmann, B.M., Møller, A. and Butriss, J. (2006) Report on Nutrient Losses and Gains Factors Used in European Food Composition Databases. European Food Information Resource Network (EuroFIR).
Theresa, A., Christopher, O., Nuria, N. and Mary, I. (2016) Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean. American Journal of Food Sciences and Nutrition , xx, 16.
Tran, T., Zhang, X., Ceballos, H., Moreno, J.L., Luna, J., Escobar, A., et al. (2020) Correlation of Cooking Time with Water Absorption and Changes in Relative Density during Boiling of Cassava Roots. International Journal of Food Science & Technology , 56, 1193-1205. https://doi.org/10.1111/ijfs.14769
Ogliari, R., Soares, J.M., Teixeira, F., Schwarz, K., Da Silva, K.A., Schiessel, D.L., et al. (2020) Chemical, Nutritional and Sensory Characterization of Sweet Potato Submitted to Different Cooking Methods. International Journal of Research — Grant haalayah , 8, 147-156. https://doi.org/10.29121/granthaalayah.v8.i10.2020.1881
Singh, J., Kaur, L. and McCarthy, O.J. (2007) Factors Influencing the Physico-Chemical, Morphological, Thermal and Rheological Properties of Some Chemically Modified Starches for Food Applications—A Review. Food Hydrocolloids , 21, 1-22. https://doi.org/10.1016/j.foodhyd.2006.02.006
Dincer, C., Karaoglan, M., Erden, F., Tetik, N., Topuz, A. and Ozdemir, F. (2011) Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [ Ipomoea batatas (L.) Lam.] Cultivars. Plant Foods for Human Nutrition , 66, 341-347. https://doi.org/10.1007/s11130-011-0262-0
Beléia, A., Prudencio-Ferreira, S.H., Yamashita, F., Sakamoto, T.M. and Ito, L. (2004) Sensory and Instrumental Texture Analysis of Cassava ( Manihot Esculenta , Crantz) Roots. Journal of Texture Studies , 35, 542-553. https://doi.org/10.1111/j.1745-4603.2004.35505.x
Muroki, M.W., Waswa, L.M., Fungo, R., Kabwama, A. and Mahungu, S.M. (2023) Cooking Properties and Nutrient Retention of Biofortified Common Bean ( Phaseolus vulgaris ) Varieties: The Case of Burundi. Frontiers in Sustainable Food Systems , 7, Article 1062978.
Iragaba, P., Nuwamanya, E., Wembabazi, E., Baguma, Y., Dufour, D., Earle, E.D., et al. (2019) Estimates for Heritability and Consumer-Validation of a Penetrometer Method for Phenotyping Softness of Cooked Cassava Roots. African Crop Science Journal , 27, 147-163. https://doi.org/10.4314/acsj.v27i2.3
Meresa, A., Demissew, A., Yilma, S., Tegegne, G. and Temesgen, K. (2020) Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties. International Journal of Food Science , 2020, Article ID: 8810553. https://doi.org/10.1155/2020/8810553
Otegbayo, B.O., Osamuel, F. and Fashakin, J.B. (2001) Effect of Parboiling on Physico-Chemical Qualities of Two Local Rice Varieties in Nigeria. Journal of Food Technology in Africa , 6, 130-133. https://www.scribd.com/document/861539511/ajol-file-journals-112-articles-19305-submission-proof-19305-1333-28757-1-10-20040622
Chernova, E., Bazhenova, I. and Bazhenova, T. (2021) Development of the Composition of Cereal Dishes of Higher Biological Value. BIO Web of Conferences , 29, Article ID: 01022. https://doi.org/10.1051/bioconf/20212901022
Ribeiro, T.H.S., Bolanho, B.C., Montanuci, F.D. and Ruiz, S.P. (2018) Physicochemical and Sensory Characterization of Gluten-Free Fresh Pasta with Addition of Passion Fruit Peel Flour. Ciência Rural , 48, e20180508. https://doi.org/10.1590/0103-8478cr20180508
Alugwu, S.U., Okonkwo, T.M. and Ngadi, M.O. (2022) Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat. Asian Food Science Journal , 21, 1-14. https://doi.org/10.9734/afsj/2022/v21i1030469
Sulaiman, S.A., Igwegbe, A.O., Nassarawa, S.S. and Ismail, B.B. (2019) Effect of Different Cooking Methods on the Proximate and Sensory Attributes of Orange Fleshed Sweet Potato Harvested from Jigawa State Nigeria. American Journal of Food and Nutrition , 9, 1-5.
Busch, J., Vanhanen, L.P. and Savage, G.P. (2003) Chemical Analysis and Consumer Acceptance of Taro. Proc Nutr Soc New Zeal , 28, 108-117.
Vincent, A.D., Grande, F., Compaoré, E., Amponsah Annor, G., Addy, P.A., Aburime, L.C., Ahmed, D., Bih Loh, A.M., et al. (2019) FAO/INFOODS Food Composition Table for Western Africa (2019) User Guide & Condensed Food Composition Table. https://openknowledge.fao.org/server/api/core/bitstreams/51ca3ee4-9bd4-4077-b746-93cecd34b2c0/content
Eke, M.O., Ariahu, C.C. and Gernah, D.I. (2013) Chemical and Sensory Evaluation of Bread Sold in Benue and Nasarawa States of Central Nigeria. Advance Journal of Food Science and Technology , 5, 547-550. https://doi.org/10.19026/ajfst.5.3124
Agbemafle, S., Aggor-Woananu, E. and Dzameshie, H. (2017) Effect of Cooking Methods and Ripening Stages on the Nutritional Compositions of Plantain ( Musa paradisiaca ). International Journal of Food Science and Biotechnology , 2, 134-140.
Deo, P.C., Tyagi, A.P., Taylor, M., Becker, D.K. and Harding, R.M. (2009) Improving Taro ( Colocasia esculenta Var. Esculenta) Production Using Biotechnological Approaches. The South Pacific Journal of Natural and Applied Sciences , 27, 6-13. https://doi.org/10.1071/sp09002
Alamu, E.O., Maziya‐Dixon, B. and Dixon, A.G. (2023) Effects of Traditional Preparatory Techniques on the Chemical and Pasting Characteristics of Yellow-Fleshed Cassava Roots ( Manihot esculenta ). International Journal of Food Science & Technology , 58, 5904-5913. https://doi.org/10.1111/ijfs.16693
Dana, D. and Saguy, I.S. (2001) Frying of Nutritious Foods: Obstacles and Feasibility. Food Science and Technology Research , 7, 265-279. https://doi.org/10.3136/fstr.7.265
Theresa, A., Christopher, O., Nuria, N. and Mary, I. (2020) Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean. American Journal of Food and Nutrition , 8, 37-39.
Francklin, N. (2023) Revue de littérature sur les bananiers ( Musa spp .) et les différents systèmes culturaux. Revue Congolaise des Sciences & Technologies , 2, 233-280.
Ramalakshmi, K., Subhapriya, P., Ananthavalli, K. and Sarada, K. (2021) Impact of Cooking on Nutrients in Selected Vegetables. International Journal of Engineering Research and Applications , 11, 31-35.
Adepoju, O.T., Boyejo, O. and Adeniji, P.O. (2017) Nutrient and Antinutrient Composition of Yellow Yam ( Dioscorea cayenensis ) Products. Data in Brief , 11, 428-431. https://doi.org/10.1016/j.dib.2017.02.022
Ohair, S.K., Snyder, G.H. and Morton, J.F. (1982) Wetland Taro—A Neglected Crop for Food, Feed and Fuel. Florida State Horticultural Society , 95, 367-374.
Stewart, D. and Taylor, M. (2017) Potato—A Basis for Human Nutrition and Health Benefits. The James Hutton Institute, 7-12.