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Borassus aethiopum mart mature fruits macro-composition, drying temperature effect on its pulp protein, fat, sugars, metabolizable energy and fatty acids profile
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Borassus aethiopum mart mature fruits macro-composition, drying temperature effect on its pulp protein, fat, sugars, metabolizable energy and fatty acids profile


3rd International Conference on Food Chemistry & Nutrition

May 16-18, 2018 | Montreal, Canada

Tagouelbe Tiho, Nabayo Traore, Gouha Firmin Kouassi, Thierry Roland Kouame, Maryline Kouba, Yao Casimir Brou and Amissa Augustin Adima

National Polytechnic Institute Felix Houphouet Boigny, Ivory Coast
National Institute of Agronomic Research, France

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

The work aimed to study Borassus aethiopum Mart (Ba) dried pulp nutritional value for its incorporation in human and poultry diets. Firstly, the mature fruits├?┬ó├?┬?├?┬? macro-composition was assessed. Secondly, the pulp was dried at 40, 50, 60, 70, and 800C. Thereafter, analysis was performed for fat, protein, total sugars, Ca2+, P, Mg2+, and fatty acid profile monitoring. As a result, the fruits weighed 1,591.35├?┬?├?┬▒458.92, delivered 516.73├?┬?├?┬▒183, and 677.82├?┬?├?┬▒215.57 grams of pulp and seeds, respectively. Mainly, increasing heat adversely affected the outputs. Consequently, the fat results were 14.12a, 12.97b, 8.93c, 8.89c, and 5.56d%; protein contents were 11.64a, 10.15b, 8.97bc, 8.84bc, and 8.42c%; total sugar deliveries were 6.28a, 6.05a, 5.26b, 5.02bc, and 4.76c% (P<0.01). Thereafter, the metabolizable energies were 3,785.22ab; 3,834.28a; 3,616.62c; 3,667.03bc; and 3,608.33ckcal/kg. Additionally, Calcium (Ca2+) contents were 0.511c, 0.553bc, 0.695abc, 0.768ab, and 0.806a%, while phosphorus (P) mean was 0.172├?┬?├?┬▒0.009%, and the differences weren├?┬ó├?┬?├?┬?t significant (P<0.01). So, the Ca2+/P ratios were 2.794c, 3.043bc, 4.097ab, 4.711a, and 4.951a. Finally, fatty acids (FA) assessments revealed 22.33├?┬?├?┬▒1.11 saturated (SFA), 77.67├?┬?├?┬▒1.11 unsaturated (UFA), within which 67.59├?┬?├?┬▒1.68% were monounsaturated (MUFA). Interestingly, the rising heat depressed n-6/n-3 ratios that were 1.1, 1.1, 0.45 and 0.38, respectively at 40, 50, 70 and 80oC. In short, drying did not only enhance the product shelf life but it also improved the nutritional value. Thus, Ba mature fruits├?┬ó├?┬?├?┬? pulp dried at 50 or 70oC is a very good functional food, with more than 66% MUFA, and energy source for human and poultry nutrition. [email protected]

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