CHEMICAL CHARACTERISATION OF SAFOU (DACRYODES EDULIS) AND EVALUATION OF ITS POTENTIAL AS AN INGREDIENT IN NUTRITIOUS BISCUITS

Autor:	T. Silou, I. Mouragadja, C. M.F. Mbofung
Rok vydání:	2002
Předmět:	chemistry.chemical_classification biology Sodium Pulp (paper) Phosphorus Fatty acid chemistry.chemical_element Forestry engineering.material biology.organism_classification Ingredient chemistry Dry weight Dacryodes edulis Botany engineering Palatability Food science
Zdroj:	Forests, Trees and Livelihoods. 12:105-117
ISSN:	2164-3075 1472-8028
DOI:	10.1080/14728028.2002.9752414
Popis:	Fruit of Dacryodes edulis (commonly called safou), obtained from Cameroon, Congo Kinshasa, Congo Brazzaville and Gabon, were analysed for their lipid, fatty acid, protein and mineral content. In addition, safou pulp was evaluated for its potential as an ingredient for the nutritional enrichment of biscuits. Lipid content varied between 49 and 59%. In all cases, the major fatty acids were palmitic (16:0), oleic (18:1) and linoleic (18:2) acids. Protein content on a dry weight basis ranged between 20 and 30%. The samples contained substantial amounts of potassium, phosphorus, calcium and magnesium and traces of sodium. Varying amounts of the trace elements iron, copper, zinc and manganese were also recorded. Partial replacement of margarine in a biscuit recipe with safou pulp was found to increase the protein content of biscuits by as much as 39% while maintaining its energy level and palatability. However, the in vitro digestibility of protein in biscuits decreased with increasing safou content.
Databáze:	OpenAIRE
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