@article{ajfn2018632,
author={{Tagou¨¨lb¨¨, TIHO and Augustin, ADIMA Amissa and Casimir, BROU Yao and Nabayo, TRAORE and Firmin, KOUASSI Gouha and Roland, KOUAME Thierry and Maryline, KOUBA},
title={<i>Borassus aethiopum</i> Mart Ripe FruitsˇŻ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile},
journal={American Journal of Food and Nutrition},
volume={6},
number={3},
pages={67--75},
year={2018},
url={http://pubs.sciepub.com/ajfn/6/3/2},
issn={2374-1163},
abstract={The aim of this work was to study <i>Borassus aethiopum</i> dried pulp nutritional value for its incorporation in poultry diets. Firstly, the mature fruitsˇŻ parts (sepals, peels, pulps, and seeds) were assessed. Secondly, the pulp was dried at 40, 50, 60, 70, and 80ˇăC. 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&lt;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 80ˇăC, 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 80ˇăC. In short, drying did not only enhance the product shelf life but it also improved the nutritional value. Thus, <i>B</i><i>orassus</i><i> aethiopum</i> mature fruitsˇŻ pulps dried at 70ˇăC are good functional foods, with more than 66% MUFA, and energy source for poultry nutrition.},
doi={10.12691/ajfn-6-3-2}
publisher={Science and Education Publishing}
}