Study of the nutritional potential of a Solanaceae endemic to West Cameroon: Solanum melongena L. spineless variety

In Cameroon, Solanum melongena L. spineless variety is found in markets in two forms namely: one dried and the other boiled and dried; This urges us to seek the most nutritious form in order to further enhance its use. The objective of the study was to evaluate the nutritional contribution of the flours of dried, boiled and dried fruits of Solanum melongena L. spineless variety. We carried out nutrient assays according to physico-chemical analysis methods of the AOAC (1990). And we have seen that in 100 g of dried eggplant flour, the major macronutrients are fibers (37.6 ± 0.002 g) followed by lipids (23.26 ± 0.001 g), and proteins (16.46 ± 0.004 g). In 100g of boiled and dried eggplant flour, the major macronutrients are fibers (25.77 ± 0.008 g) followed by lipids (25.44 ± 0.001 g), and proteins (16.62 ± 0.003g). The major micronutrients are: K (1286 ± 0.007 mg) and Na (294.6 ± 0.006 mg) followed by Zn (36.88 ± 0.002 mg) and Fe (11.3 ± 0.004 mg) for 100 g of flour dried eggplants. And in 100 g of dried and boiled eggplant flour the major micronutrients are: K (1232 ± 0.001 mg) and Na (294 ± 0.001 mg) followed by Zn (19.9 ± 0.004 mg) and Fe (8.53 ± 0.002 mg). we can therefore say that, Solanum melongena L. spineless variety, is a fruit used for making several dishes with nutritional properties and therapeutically exploitable.