Nutritional Potential of Pulp Powders of Safou (Dacryodes edulis var Edulis): Effects of Cooking Treatments

Aims: The objective of this study is to determine the physicochemical characteristics, functional properties, antioxidant and anti-nutrient activities of pulp powders of Safou (Dacryodes edulis var edulis) according to cooking methods in order to promote their consumption for food security.

Study Design: Biochemical and technological studies.

Place and Duration of Study: Laboratory of Biocatalysis and Bioprocessing, Abidjan, Côte d’Ivoire.

Methodology: Three different Safou powders were prepared (PSS, PSV and PSEB). PSS (Safou pulp was not cooked before drying); PSV (Safou pulp was steamed before drying) and PSEB (Safou pulp was cooked in hot water before drying). The determination of the physicochemical characteristics concerned rates of dry matter, ashes, proteins, lipids, carbohydrates and energy value. The determination of the functional properties concerned water and oil capacity, water solubility index, bulk density, porosity, wettability, foaming capacity, hydrophilic-lipophilic ratio, swelling, solubility, foam stability and dispersibility. The determination of antioxidant and anti-nutrient activities concerned total polyphenols, tannins, DPPH, iron reducing power, total oxalates and phytates.

Results: Uncooked Safou pulp powders (PSS) are good sources of protein, ash, lipid and polyphenols. Cooking improved carbohydrate and energy values and the functional properties and lowered the anti-nutritional factors of Safou pulp powders.

Conclusion: The different cooking methods applied to the Safou pulp had an influence on the contents of nutrients. The powder of Safou cooked in boiling water (PSEB) showed the best functional properties and lowered the anti-nutrient factors. It could be recommended for the enrichment of local infant flours.