Preliminary Evaluation of Borassus aethiopum Mart Fruit Acclimated in Côte d’Ivoire and its Utilization in Food Product Development

Abstract

Aims: This study was intended to examine the nutritional and functional attributes of Palmyra palm (Borassus aethiopum Mart) fruits (PF) powder in view of exploring their full potential as a functional ingredient in food product development. Methodology: Mature PF collected from the center region (PFCR) and the east region (PFER) were first analyzed for their morphological characteristics and then peeled, sliced, dried, and milled. Fruit powder was evaluated for its functional and nutritional properties using standard methods. Results: PFER were observed to be smaller and contained mostly 3 kernels while PFCR were bigger and contained generally 2 kernels. However, the amount of pulp collected from PFCR (37.78±5.28) did not statistically differ from that of PFER (42.01±3.38) on a percent basis. The powder produced from PFER had a darker orange-yellow color and was richer in proteins (4.20±0.62), fat (2.15±0.07) crude fiber (22.50±0.71), carotenoids (12.20±0.35), and minerals while powder produced from PFCR had a higher pH (4.77±0.0) and contained more ash (4.10±0.14), carbohydrates (69.85±0.040), total sugars (17.28±0.18) and reducing sugars (2.69±1.93) on a percent basis. No significant difference was shown in foaming capacity, loose and packed densities, Hausner ratio, and Carr Index. However, foam stability, water absorption capacity (2.09±0.54 g/g), oil absorption capacity (0.88±1.79 g/g), swelling capacity (4.21±2.53 g/g), and solubility index (46.15±0.92%) were found to be statistically higher (p<0.05) for PFCR powder. Variabilities in the results could be ascribed to both the degree of ripeness of the fruits and the geographical locations. The low pH and moisture and fat content of the powders may denote a good preservation quality and therefore long shelf life. Results showed that the low density of these powders may promote well digestibility and that powders might be suitable for soup and gravy preparation as well as for biscuits, crackers, and cookie formulations.