Abstract            Volume:9  Issue-10  Year-2021         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

In tropical Africa, eggplant is one of the most widely cultivated and consumed fruit vegetables. Despite its very high consumption, marketing remains informal and its post-harvest conservation, a real problem due to the lack and / or high costs of processing. The present study aims to improve processing and preservation techniques. Specifically, this will involve determining the physicochemical properties of eggplant powders from two production techniques, including without cooking (F Aub S C) and with cooking (F Aub A C). The control consists of unprocessed eggplant (Aub N T). The flours were kept in jars for 12 weeks and each week the physicochemical characteristics were determined there. The results showed, the humidity level remains higher in Aub N T (97.42 ± 1.31%); the fat content is higher in F Aub S C (2.88 ± 0.12% DM); the differences between the mineral contents of F Aub S C and F Aub A C are not significant. The proteins show higher concentrations in the F Aub S C (16.11 ± 0.11% DM), as do the contents of total and reducing sugars. In the end, the most beneficial effects are produced by storing eggplant flour without cooking (Aub S C).

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