Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile

TIHO Tagouèlbè^1, , ADIMA Amissa Augustin², BROU Yao Casimir¹, TRAORE Nabayo¹, KOUASSI Gouha Firmin¹, KOUAME Thierry Roland³ and KOUBA Maryline⁴

¹Département Agriculture et Ressources Animales, Ecole Supérieure d’Agronomie, Institut National Polytechnique Felix Houphouët Boigny (INP-HB), B.P. 1313 Yamoussoukro, Côte d’Ivoire

²Département de Sciences Alimentaires, Ecole Supérieure d’Agronomie, Institut National Polytechnique Felix Houphouët Boigny (INP-HB), B.P. 1313 Yamoussoukro, Côte d’Ivoire

³Département Forêts, Eaux et Environnement, Ecole Supérieure d’Agronomie, Institut National Polytechnique Felix Houphouët Boigny (INP-HB), B.P. 1313 Yamoussoukro, Côte d’Ivoire

⁴Institut National de Recherche Agronomique (INRA), Agro-campus Ouest, Unité Mixte de Recherche 1348 Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, 35590 Saint-Gilles, Rennes, France

Cite this paper:
TIHO Tagouèlbè, ADIMA Amissa Augustin, BROU Yao Casimir, TRAORE Nabayo, KOUASSI Gouha Firmin, KOUAME Thierry Roland and KOUBA Maryline. Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile. American Journal of Food and Nutrition. 2018; 6(3):67-75. doi: 10.12691/ajfn-6-3-2

Abstract

The aim of this work was to study Borassus aethiopum dried pulp nutritional value for its incorporation in poultry diets. Firstly, the mature fruits’ parts (sepals, peels, pulps, and seeds) were assessed. Secondly, the pulp was dried at 40, 50, 60, 70, and 80°C. Thereafter, analyses were performed for fat, protein, total sugars, Calcium (Ca), phosphorus (P), Magnesium (Mg), and fatty acid profile monitoring. As a result, the fruits weighed 1,591.35 grams, delivered 516.73 and 677.82 grams of pulp and seeds, respectively. Mainly, increasing heat adversely affected the outputs. Consequently, the fat results were 14.12, 12.97, 8.93, 8.89 and 5.56%; protein contents were 11.64, 10.15, 8.97, 8.84 and 8.42%; total sugar deliveries were 6.28, 6.05, 5.26, 5.02, and 4.76%, and these figures were significantly different (p<0.01) between 40 and 60oC. Thereafter, the metabolizable energies were 3,785.22; 3,834.28; 3,616.62; 3,667.03; and 3,608.33 kcal/kg (DM) at 40, 50, 60, 70 and 80°C, respectively. Additionally, Ca contents were 0.51, 0.55, 0.69, 0.77 and 0.81%, while phosphorus general mean was 0.17%, because the single means were not different (p>0.01). So, Ca/P ratios were 2.79, 3.04, 4.10, 4.71 and 4.95. Finally, fatty acids (FA) profile assessments revealed 22.33% saturated (SFA) and 77.67% unsaturated (UFA), from which 67.59% monounsaturated (MUFA). Interestingly, the rising heat depressed n-6/n-3 ratios those were 1.1, 1.1, 0.45 and 0.38, respectively at 40, 50, 70 and 80°C. In short, drying did not only enhance the product shelf life but it also improved the nutritional value. Thus, Borassus aethiopum mature fruits’ pulps dried at 70°C are good functional foods, with more than 66% MUFA, and energy source for poultry nutrition.

Keywords:
Borassus aethiopum Fatty acids profile Metabolizable energy Minerals Protein

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