American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2018, 6(3), 67-75
DOI: 10.12691/ajfn-6-3-2
Open AccessArticle

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

Tagouèlbè Tiho1, , Amissa Augustin Adima2, Yao Casimir Brou1, Nabayo Traoré1, Gouha Firmin Kouassi1, Thierry Roland Kouamé3 and Maryline Kouba4

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

Pub. Date: June 21, 2018

Cite this paper:
Tagouèlbè Tiho, Amissa Augustin Adima, Yao Casimir Brou, Nabayo Traoré, Gouha Firmin Kouassi, Thierry Roland Kouamé and Maryline Kouba. Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, 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 Mart 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% (P<0.01). 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 P mean was 0.17%, and the differences were not significant (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), within which 67.59% were 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, B. aethiopum mature fruits’ pulps dried at 70°C are good functional foods, with more than 66% MUFA, and energy sources for human and poultry nutrition.

Keywords:
Borassus aethiopum Mart Fatty acids profile Metabolizable energy Minerals Protein

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