Evaluation of the mineral and physicochemical characteristics of plant salts produced and consumed in rural areas of western Côte d'Ivoire

Salts made from palmaceae (palm and coconut) and plantain peels are the main plant salts produced and consumed in West of Côte d’Ivoire. However, their physicochemical characteristics, which may justify their use in the diet of people on low-sodium diets, are not known. The present study aimed to identify and localize plant salts presenting the best physicochemical characteristics for domestic but also industrial food use. Thus, the pH, particle size, level of insoluble matter and mineral composition of the three salts were studied. The study shows that these salts are alkaline products: their pH is between 10.9 and 11.33. Those produced from palmaceae branches have at least 75% of particles less than 0.25 mm in size, while salt from plantain peels is mainly composed of lumps larger than 10 mm. In addition, palm salts are very water soluble. They contain less than 1% of insoluble matter while plantain peel salt contains 67.37%. Salts made from palmaceae branches are therefore more easily used as seasoning. However, the 3 plant salts studied have sodium/potassium ratios lower than 0.1. On this basis, they could all easily contribute to improving the diet of people following low-sodium diets and reducing the prevalence of metabolic diseases linked to high sodium chloride consumption.