The objective concerning this work was to valorize the ‘bâtchï’ by judging its pertaining to food properties. Specifically, the study focused on semantic characterization, conclusion of nutrients content and antinutritional determinants of the product and on the study of few functional possessions of the flour got by drying, grinding and sieving the production. People in the Sahelian region of Africa devour the hypocotyle axis, that the palm seedling's seed (Borassus aethiopum Mart.) produces at first of germination. The aim of the current work was to investigate allure physico-chemical and working characteristics. To this effect, macronutrients, mineral, anti-digestive factors in addition to some working properties were evaluated on the dry powder of the children. The results obtained accompanied that the dry matter (DM) was 92.53 ± 0.89%. The total lipid content (10.73 ± 0.00 g/100 g DM) was important and above that of other ancestries and tubers. Total and soluble sugars depicted 39.98 ± 0.20 and 2.72 ± 0.19 g/100 g DM respectively. The total vigor content was 35. 23 ± 0.50 g/100 g DM, with resisting and eatable starch characterizing respectively 20.27 ± 0.24 g/100 g DM and 7.44 ± 0.38 g/100 g DM. The fibers content was 6.10 ± 0.22 g/100 g DM. Total ruins represented 2.68 ± 0.04 g/100 g DM accompanying: Total phosphorous (129.66 ± 3.26 mg/100 g of DM), calcium (119.48 ± 0.45 mg/100 g of DM), sodium (784.4 ± 18.16 mg/100 g of DM). The anti-digestive factors essences were: Phenolic compounds (275.75 ± 53.54 mg/100 g DM); Tanins (239.76 ± 30.09 mg/100 g DM), Phytates (87.88 ± 19.59 mg/100 g DM) and Oxalates (0.98 ± 0.05 mg/100 g ms). The analyzes carried out on the working properties of the hypocotyle axes told that the water absorption volume, the index of solubility, the gelifying power and moment of truth of gelification were 272.99 ± 15.13%, 31.83 ± 1.28%, 13% and 12 min individually. It would be cognizant conduct in-depth studies aimed at interpreting the type of starch and fibres in bâtch in addition to the nature of the antagonistic-nutritional determinants which, in few circumstances, maybe beneficial. This food fruit is highly valued and widely destroyed in the Sahelian zones of Africa.
Author(s) Details:
Ahmed Ali,
Department
of Chemical Engineering, University Institute of Technology (IUT) of
Ngaoundere, Cameroon.
Bebbe
Fadimatou,
Department
of Food Science and Nutrition, National Advanced School of Agro-industrial
Sciences (ENSAI) of Ngaoundere, Cameroon.
Clerge Tchiegang,
Department of Food Science and Nutrition, National Advanced School of
Agro-industrial Sciences (ENSAI) of Ngaoundere, Cameroon.
Clement Saidou,
Department of Food Processing and Quality Control, University Institute of
Technology (IUT) of Ngaoundere, Cameroon.
Mohammadou
Bouba Adji,
Department of Food Processing and Quality
Control, University Institute of Technology (IUT) of Ngaoundere, Cameroon.
Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10236
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