Nutritional and functional composition of two Voandzou Varieties produced in the Korhogo Region (Cote D'ivoire).

Seeds of two varieties of voandzou (Vigna subterranea(L.)Verdc) were collected in the Korhogo department of northern Cte d'Ivoire.The aim of this study was to evaluate the biochemical and functional properties of these two voandzou varieties.Biochemical and functional properties ranged from : Moisture (2.60.1 to 4.40.1% ; Ash (2.60.1 to 3.20.1%);Lipids (9.80.1 to 191.62%),Proteins (25.810.20 to 29.310.75%),Total Carbohydrates (46.490.20 to 56.791.49%).Energy value (420.611.01 to 478.28.16Kcal).Residual mineral content varied from: calcium (33.250.01 to 38.060.01mg/100g); magnesium (128.330.01 to 135.14 0.02 mg/100g); phosphorus (88.040.01to89.33 0.01); zinc (0.33 0.02 to 0.35 0.01); iron (0.78 0.01 to 0.81 0.01).Polyphenol content ranged from 402.0640.42 to 428.0336.32mg GA per 100g flour, and flavonoid content from 74.101.54 to 190.6218.46mg Quer per 100g flour.For functional properties, water absorption capacity ranged from 254.30 to 398.36% and oil absorption capacity from 58.33 to 68%.Water solubility indices ranged from 64.67 to 69.67%.Flour swelling power ranged from 174.11 to 192.34%.Voandzou seeds of its two varieties grown in Nutritional and