Determination of vitamins in FN, FW, FK flours of néré (parkia biglobosa) from korhogo in northern Côte d'Ivoire

The néré fruit is known in the north of Côte d'Ivoire for its seeds, which are used to prepare soumbara, and for its pulp, which is also consumed. Unfortunately, the nutritional value of the floury pulp is not known by the population and it is not processed by local industries. The flour is largely discarded by the "washing" system, which only preserves the seed. This study contributes to the valorisation of néré fruits. After hulling the néré fruit, the pulp is dried in the sun, crushed and sieved to produce three types of flour, depending on the source. Flours from Niofoin, Waragniéré and Kanoroba are coded FN, FW and FK respectively. The study of these flours by AOAC method and HPLC revealed, depending on the source, the presence of numerous vitamins such as vitamin C (178.94 to 198.53mg/100g), vitamin B1 (154 to 407µg/100g), vitamin B2 (59.7 to 91.6µg/100g), vitamin B3 (89 to 140µg/100g) vitamin B5 (53.67µg/100g on average), vitamin B6 (25µg/100g on average), vitamin B9 (3555 to 4718µg/100g), vitamin A (820µg/100g on average), vitamin E (8700µg/100g on average) and vitamin K1 (66.67µg/100g on average). The three (3) flours FN, FW, FK of néré contain vitamins that are beneficial to the health of local populations and can be used by the food industry.