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Elementary composition of ashes from three plants used as a condiment in the Republic of Congo

Author Affiliations

  • 1Laboratory of Biotechnology and Plant Production, Faculty of Sciences and Techniques, Marien Ngouabi University, B.P. 69 Republic of Congo
  • 2Laboratory of Biotechnology and Plant Production, Faculty of Sciences and Techniques, Marien Ngouabi University, B.P. 69 Republic of Congo
  • 3Laboratory of Cellular and Molecular Biology, Faculty of Sciences and Techniques, Marien Ngouabi University, B.P. 69 Republic of Congo
  • 4Laboratory of Biochemistry, High Normal School of Forestry and Agriculture
  • 5Laboratory of Biotechnology and Plant Production, Faculty of Sciences and Techniques, Marien Ngouabi University, B.P. 69 Republic of Congo

Res.J.chem.sci., Volume 9, Issue (4), Pages 20-25, October,18 (2019)


A condiment can be regarded as an ingredient to be added to the food to improve its taste. While the sodium chlorure has been the oldest and most used salt in cooking and the its use raises some human health problems, african traditions have been using ashes from vegetable to improve the taste and quality of food and serve as remedy for some diseases. This study aims to determinate elementary chemical composition of ashes used as a vegetable condiment in the Republic of Congo. Various plant parts such as stem and fruit skin of Musa paradisiaca, empty bunch and male inflorescence of Elaeis guineensis as well as as whole individuals of Sesamum indicum were first fragmented, dried in a sterilizer during 72 hours and then incinerated in a mitten oven at 550°C during five hours. Resulting ashes were analyzed using X-Ray Fluorescence method. The elementary composition of ashes from the five vegetable samples is dominated by potassium with contents ranging from 34.54%, 30.33%, 29.40%, 21.78% and 21.77% respectively for fruit skin of M. paradisiaca, stem of M. paradisiaca tree, empty bunch of E. guineensis, male inflorescence of E. guineensis and whole individuals of S. indicum. All of the five tested samples have sodium content lower than 3 % and heavy metals are only present as traces. Potassium dominance, lower content in sodium and the absence heavy metals can justify the use of ashes in Congolese cooking.


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