Biochemical Characterization of Seasoning Broths from Seeds of Two Spontaneous Food Plants (<i>Ricinodendron heudoletii</i> and <i>Parkia biglobosa</i>)

Ricinodendron heudelotii and Parkia biglobosa are spontaneous food plants whose seeds play a key role in the West African diet. This study evaluated the physicochemical and nutritional properties of seasoning broths. Six broths (B1-B6) were analyzed. The results revealed significant differences between broths. Formulations based on P. biglobosa seeds have a higher titratable acidity (7.0 meq.g/100 g−10.5 meq.g/100 g) than those based on R. heudelotii seeds (2.5 meq.g/100 g−2.8 meq.g/100 g). Protein levels were similar (44.57 g/100 g−50 g/100 g), but fiber and lipids varied considerably. The mineral profiles show high concentrations of K (up to 1530 mg/100 g), Ca (up to 1961 mg/100 g), and Fe (up to 51.69 mg/100 g). These data highlight the potential of the broths studied as sources of essential nutrients, and the need to consider the two spontaneous food plants used in nutrition policies in Côte d’Ivoire.