Haffiata KONÉ-SORO^1,, Monty Abibata CAMARA¹, Yves Bléouh Jean NYAMIEN¹, Kisselmina Youssouf KONE², Mady CISSE³

The black tamarind tree (Dialium guineense Willd) is a wild forest resource whose fruit plays a major socio-economic role in Korhogo, in northern Côte d’Ivoire. Despite its popularity amongst local consumers, scientific data on its technological and nutritional value remain limited. This study characterised the physico-chemical and nutritional potential of the pulp of the ripe fruit and assessed its techno-functional properties with a view to better utilising this resource in the agri-food sector. Samples of ripe fruit were collected from wholesalers at three (3) markets in the city of Korhogo. After extracting the pulp, standard physico-chemical analyses were carried out and the nutritional profile was assessed. The water absorption capacity, oil absorption capacity and swelling capacity of the resulting powder were measured to determine its techno-functional properties. This pulp was found to be acidic, with a low pH (3.25 ± 0.04 to 3.40 ± 0.01) and high titratable acidity (2.13 ± 0.06 to 3.17 ± 0.06 g/100 g), combined with a low moisture content (16.69 ± 0.10 to 18.67 ± 0.15%). It was characterised by a high content of sugars (33.17 ± 0.15 to 36.93 ± 0.50 g/100 g), vitamin C (8.33 ± 2.89 to 10.00 ± 0.00 mg/100 g dry matter) and essential minerals, notably potassium (495.44 ± 0.01 to 575.85 ± 0.01 mg/kg), calcium (82.16 ± 0.01 to 83.99 ± 0.01 mg/kg) and iron (29.66 ± 0.01 to 66.37 ± 0.01 mg/kg). From a technological perspective, the powder exhibited good water absorption capacity (1.76 ± 0.09 to 1.91 ± 0.07 g/g), high swelling capacity (27.10 ± 0.20 to 31.13 ± 1.12%) and improved oil absorption capacity (2.16 ± 0.08 to 2.78 ± 0.27 g/g). This fruit is therefore a first-rate nutritional source for combating micronutrient deficiencies. Its techno-functional properties, notably its high oil absorption capacity and swelling power, make it an ingredient of choice for stabilising food emulsions, preserving the softness of baked goods and improving the creaminess of preparations. Furthermore, its good interaction with water allows for controlled hydration of doughs, thus offering real potential for the formulation of locally produced, fortified foods with an optimal texture.

Dialium guineense, pulp, nutritional value, technofunctional properties, food valorisation, Korhogo