Abstract
In the context of the valorization and the development of local products in Côte d’Ivoire, this study is based on juices samples prepared from the pulp of wild fruits of Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa). The physiochemical characteristics such as dry matter (desiccation, 105°C), mineral (spectrophotometer), ash, fat, fiber and protein (AOAC), Energy (coefficients), vitamins A & C (HPLC), organic acids & total polyphenols (HPLC), carbohydrate (by difference), pH and titratable acidity (titrimetry, NaOH) of pasteurized juices (75°C, 5 min) were investigated. Data showed that the juices have been characterized by low protein (0.21-0.28 %), fat (0.26-0.65 %) and ash (0.20-0.47 %) content and high level of total carbohydrates (21-30 %) and energy (85.83-124.43 Kcal/100mL). Baobab and Tomi juices were distinguished by their high acidity (103-159 meq.g / Kg) while Baobab and Néré juices were characterized by their average fiber content (4-5.30 %). The juices of Baobab, Tomi and Néré are very rich in some minerals (K and Mg) but calcium (Ca) and iron(Fe) are not bioavailable (Oxales/Ca and Oxalates/Fe ˃ 2). The juice of baobab is rich in vit A (80 mg/100mL) and vit C (189 mg/100mL) than the others juices. Catechin was the most phenolic content (52.29-110.32 mg/100mL) where tartric acid was the most organic acid (4.02-6.82 mg/100mL) in the juices. The knowledge of the nutritional value of these juices could contribute to a better understanding of the essential role of these three wild fruits in terms of food and trade.
Highlights
In Côte d’Ivoire, many wild fruits are eaten by local populations
The macromolecular and energy profile of the baobab juice, Néré juice and Tomi juice are presented in table 1
Protein content of these juices was between 0.21±0.00 g/100 mL (Baobab juice) and 0.28±0.00 g/100 mL (Néré juice)
Summary
In Côte d’Ivoire, many wild fruits are eaten by local populations In the past, these fruits have contributed to the survival of the population during difficult times (especially periods of famine, war, drought, bush fires, invasion of crops by desert locust) (Herzog, 1992) [1]. They provide many nutrients of very good qualities for a better nutritional balance of the local populations [2, 3] Among these wild species fruit productions, the baobab (Adansonia digitata), the Néré (Parkia biglobosa) and thetamarind (Tamarindus indica) are more appreciated. They are known under the respective names of sira, néré, and tomi in vernacular name dioula in Côte d’Ivoire [4]. We will produce fruit juice from the already known processes we will carry out their physicochemical analysis
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