Effets de la potasse de la hampe du régime de plantain Corn 1 ( Musa esculenta ) sur la préservation de la chlorophylle des légumes verts après cuisson : cas des feuilles de manioc

Objectifs : Cette etude a ete menee pour determiner les concentrations en potasse susceptibles de preserver la chlorophylle dans les feuilles de manioc apres cuisson. Methodologie et Resultats : La potasse a ete extraite des cendres obtenues apres sechage et incineration des fragments de la hampe du regime de Plantain. Les elements mineraux ont ete doses par la methode ICP-Radial. L’analyse minerale a montre que le calcium (4,80 mg.100 g–1) et le silicium (3,50 mg.100 g–1) ont les teneurs les plus elevees, suivis du chlore (1,18 mg.100 g–1) et du potassium (1,00 mg.100 g–1). Le sodium, le magnesium, le manganese, le fer et le zinc ont les teneurs les plus faibles. Les concentrations en potasse de 8,75 mg/ml et 10 mg/ml ont preserve les chlorophylles de feuilles de manioc apres 10 et 20 min cuisson. Apres 4 jours de conservation, les teneurs en chlorophylles de 0,07 mg/g et 0,05 mg/g enregistrees respectivement pour les legumes bouillis a 10 et 20 min, ont ete superieures a celles des feuilles cuites sans potasse (0,02 mg/g). Conclusion : La potasse extraite de la hampe de regime de plantain, une fois jointe a la cuisson, preserve la chlorophylle 4 jours apres et maintiennent la couleur verte des legumes. Mots cles : Cuisson, elements mineraux, feuilles de manioc, hampe du regime de plantain, chlorophylle,potasse. Effects of potash from plantain stalk Corn 1 (Musa esculenta) on the  preservation of the chlorophyll in green vegetables after cooking Objectives : This study was conducted to determine the concentrations of potassium that may preserve chlorophyll in cassava leaves after cooking. Methodology and Results : Potash was extracted from the ash obtained after drying and burning fragments of the plantain stalk. Mineral elements were determined by ICP-Radial method. Mineral analysis showed that the calcium (4.80 mg.100 g-1) and silicon (3.50 mg.100 g-1) had the highest levels, followed by the chlorine (1.18 mg. 100 g-1) and potassium (1.00 g mg.100-1). Sodium, magnesium, manganese, iron and zinc had lower concentrations. The concentrations of potassium hydroxide of 8.75 mg / ml and 10 mg / ml preserved the chlorophylls cassava leaves after 10 and 20 min cooking. After 4 days of storage, the contents of chlorophyll of 0.07 mg / g and 0.05 mg / g respectively recorded for vegetables boiled at 10 and 20 min, were higher than those of leaves cooked without potash (0.02 mg / g). Conclusion and aplication of findings : Potash derived from plantain shaft can be used for cooking, preserves the chlorophyll after 4 days and maintains the green color of vegetables. Keywords : Cassava leaves, Cooking, chlorophyll, minerals, plantain stalk regime, potash.