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This study on wheat flour type 55, the flour of young shoots of Palmyra palm (Borassus aethiopumMart.), the mixture of the two (2) flours containing 5%, 10%, 15%, 20%, 25% of flour of young shoots of the palmyra palm, is an enhancement of the young shoots of the palmyra palm, a tuber little transformed in Côte d'Ivoire. The study on the physicochemical properties of the different flours revealed that the incorporation of the flour of young shoots of palmyra palm in the compound flours increased the content of reducing sugars, total sugars and especially fibers, which is beneficial for the health of populations; the lipid and ash contents of wheat flour and of compound flour are not significantly different at the 5% threshold; the bulk density contents of all the flours are not significantly different at the 5% threshold with a general average of 0.65g / ml. The study of the functional properties revealed that the percentage solubility and the water absorption capacity of wheat flours and compound flours are not significantly different at the 5% level; that the swelling power of all the flours is not significantly different at the 5% level with a general average of 0.057 g/g. This study also consisted in evaluating the fermentation activity ofSaccharomyces cerevisiaeduring the fermentation at 30 °C of baking dough containing 0%, 5%, 10%, 15%, 20%, and 25% of flour of young shoots of palmyra palm. When the incorporation rate is equal to 5%, we observe an increase in the fermentation activity ofSaccharomyces cerevisiaeand a significant volume increase in the fermentation paste. However, when the flour content of young shoots is greater than 5%, a gradual decrease in the fermentation activity of the yeast is observed. The granulometric study revealed that the flour of young shoots of palmyra palm is the finest with a grain content of less than 63µm diameter higher. |
