ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES FROM HEART OF OIL PALM TREE (ELAEIS GUINEENSIS JACQ.) CONSUMED IN COTE DIVOIRE.

  • Laboratory of Biochemistry and Food Technology, University Nangui Abrogoua (Abidjan, C?te d?Ivoire), 02 BP 801 Abidjan 02, C?te d?Ivoire.
Crossref Cited-by Linking logo

  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

The heart of the oil palm tree (Elaeis guineensis Jacq.) is a vegetable, very little consumed in C?te d\\\\\\\'Ivoire and unknown to the population. The aim of this study is to evaluate its nutritional potential in order to contribute to a wide consumption and valorization. Thus the physicochemical and functional properties of different parts (proximal, median, distal) of heart of oil palm tree were assessed. Some physicochemical results obtained are as follows: moisture (5.87?0.01 - 10.83?1.16 %), crude proteins (10.7?0.66 - 13.12?0.69%), crude fiber (21.98?0.02 - 34.9?0.1 %), ash (6.91?0.07 - 8.28?0.51%), carbohydrates (39.85?0.06 - 46.42?0.11%) and energy (270.45?0.04 ? 33.65?0.01 kcal/100g). The major mineral is the Potassium (1412?224.65 - 1787.43? 75.57). Some functional properties studied are as follows: Bulk density (0.54?0.01 - 0.57?0.01 g/cm3), Foam capacity (26.31?0.72 -31.61?0.54%), Water absorption capacity (453.15?1.6 - 568.7?0.89%), Water solubility index (25.4?0.28 - 30.25?0.21%), Paste clarity (0.16 - 0.21%), Wettability (135.9 - 330 sec). The physicochemical and functional properties of different parts (PP, MP, DP) from heart of oil palm tree core show significant differences (P < 0.05).

  1. Abulude, F.O. (2004). Effects of processing on nutritional composition, phytate and functional properties of rice (Oryza sativa) flour. Nig Food J. 22: 97-104.
  2. Adejuyitan, J.A. Otunola, E.T. Akande, E.A. Bolarinwa, I.F and Oladokun, F.M. (2009). Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. Afr J Food Sci. 3: 51-55.
  3. Adetuyi, F. O., A. U. Osagie, and A. T. Adekunle. 2011. Nutrient, antinutrient, mineral and bioavailability of okra Abelmoschus esculentus (L) Moench. Am. J. Food Nutr. 1:49?54.
  4. Akindahunsi A.A. and Salawu S.O. (2005). Phytochemical screening and nutrient antinutrient composition of selected tropical green leafy vegetables. J. Biotechnol., 4: 497-501.
  5. Akubor, P.I. (2007). Chemical, functional and cookie baking properties of soybean / maize flour blends. J Food Sci Technol. 44: 619-622.
  6. Akubor, P.I. and Badifu, G.I.O. (2004). Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. Int J Food Sci Tech. 39: 223-229.
  7. Ali, A. (2009). Proximate and mineral composition of the marchubeh (Asparagus officinalis). World Dairy Food Science., 4: 142-149.
  8. Amadou, I., Amza, T., Foh, M.B.K., Kamara, M.T. and Le, G.W. (2010) Influence of Lactobacillus plantarum Lp6 Fermentation on the Functional Properties of Soybean Protein Meal. Emirates Journal of Food and Agriculture, 22, 456-465. http://dx.doi.org/10.9755/ejfa.v22i6.4663
  9. Amani, N.G. Kamenan, A. Sabat?, and Colonna, A.P. (2005). Stability of yam starch gels during processing. Afr J Biotechnol. 4: 94-101.
  10. Amon A.S., Soro, R.Y., Koffi, B.K.P., Du? A.E., and Patrice Kouam? P.L., (2011). Biochemical Characteristics of Flours from Ivorian Taro (Colocasia Esculenta, Cv Yatan) Corm as Affected by Boiling Time. Advance Journal of Food Science and Technology 3(6)?:424-435
  11. Anderson, R.A. Conway, H.F. Pfeifer, V.F. and Griffin, E.L. (1969). Roll and extrusion-cooking of grain sorghum grits. Cer SciToday. 14: 372-380.
  12. (1990). Official Methods of Analysis 14 th ?dition, Association of official analytical chemists. Washington, DC, 150 p.
  13. Appiah, F. Oduro, I. and Ellis, W.O. (2011b) . Functional properties of Artocarpus altilis pulp flour as affected by Fermentation. Agric Biol J N 2: 773-779.
  14. Asaolu, S.S., O.S. Adefemi, I.G. Oyakilome, K.E. Ajibulu and M.F. Asaolu, (2012). Proximate and mineral composition of Nigerian leafy vegetables. J. Food Res., 3: 214-218.
  15. Asaolu, S.S., O.S. Adefemi, I.G. Oyakilome, K.E. Ajibulu and M.F. Asaolu, (2012). Proximate and mineral composition of Nigerian leafy vegetables. J. Food Res., 3: 214-218.
  16. Butte, N.F. (1996). Energy requirements of infnats. Europen Journal of Clinical Nutrition 50?:24-36.
  17. CIRAD [Internet]. Centre de Coop?ration Internationale en Recherche Agronomique. 2017 [cite en 2017 28 Septembre]. (Sources:?Cirad,?Universit? de Sherbrooke Perspectives Monde).
  18. Coffman, C.W.L. and Garcia, V.C. (1977). Functional properties and amino acid of a protein isolate from mungbean flour. J Food 12: 473-484.
  19. Colas, A. (1998). Definition de la qualit? des farines pour les differentes utilisations. In, Gordon B, Will M.C. Les industries de premi?re transformation des c?r?ales. Lavoisier, tec et doc/apria.Paris 679 p.
  20. Craig, S.A.S. Maningat, C.C. Seib, P.A. and Hoseney, R.C. (1989). Starch paste clarity. Cereal Chem. 66:173 182.
  21. Depezay, L. (2006). Les l?gumes dans l?alimentation: leurs effets nutritionnels. Fondation Louis Bonduelle Ed., 7 p.
  22. Diosady, L.L., Paton, D.R.N., Rubin, L.T and Athanassoulias, C.(1985). Degradation of wheat starch in a singlescrew extrader?: Mechano-kinetic breakdown of cooked starch. J Food Sci.50?:1703
  23. Dubois M., Gruillies K., Hamilton J., Rogers P. and Smith F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28: 350-356.
  24. Duncan D. B. (1955). Multiple range and Multiple F-tests, Biometrics. 11, 1-42
  25. Ejoh, A.R., Tchouanguep,? F. and? Fokou, E., (1996). Nutrient composition of the leaves and flowers of Colocasia esculenta and the fruits of Solanum melongena. Plant Food Hum. Nutr., 49: 107-112.
  26. Eke,?S.,?and Akobundu,?E.N.T.(1993).?Functional properties?of?African yam bean?(Sphenostylis stenocarpa)?seedflour?as?affected?by?processing.?Chemical,?48:337-340
  27. FAO, (1986). Food composition table for use in Africa. FAO Ed, Rome, Italy.
  28. FAO, (2002). Food energy-methods of analysis and conversion factors. FAO Ed, Rome, 97.
  29. FAO, (2004)?: Mission d??valuation des r?coltes et des disponibilit?s alimentaires en C?te d?Ivoire. Syst?me mondial d?information et d?alerte rapide (SMIAR-FAO)
  30. FAO STAT (2013). Bilans alimentaire: production mondiale de l?huile de palme. Division de la Statistique, FAOSTAT, S?rie informatique, FAO, Rome, Italie.
  31. Fekria, A.M., Isam, A.M.A., Suha, O.A. and Elfadil, E.B. (2012). Nutritional and Functional Characterization of Defatted Seed Cake Flour of Two Sudanese Groundnut (Arachis hypogaea) Cultivars. International Food Research Journal, 19, 629-637.
  32. Grivetti L., Frentzel C., Ginsberg K., Howell K., Ogle B. (1987). Bush foods and edible weeds of agriculture: perspectives on dietary use of wild plants in Africa, their role in maintaining human nutritional Status and implications for agricultural development. In: Akhtar, R. (ed.): Health and disease in tropical Africa. Harwood, London: 51-81 p.
  33. Habtamu, F.G., Gulelat, D.H., Fekalu, B.?, Ashagrie, Z.W. and Sudip, K.R. (2015). Proximate, mineral, and nutrtition compositions of indigenous Okra (Abelmoschus esculenta) pod accessions?: implications for mineral bioavailability. Food Science and Nutrition, 4(2)?:223-233.
  34. Hanif, R., Z. Igbal, M. Igbal, S. Hanif, and M. Rasheed. 2006. Use of vegetables as nutritional food: role in human health. J. Agric. Biol. Sci. 1:18?20.
  35. Hassan, L.G. and K.J. Umar, 2004. Antinutritive Factors in African Locust Beans (Parkia biglobosa). Proceedings of the 27 International Conference, Nigeria, pp. 322-326.
  36. Haugaard- Sorensen I., Krag J., Pisecky J., Westergaard V. (1978). M?thodes d?analyses des produits laitiers d?shydrat?s, Niro A/S (?dition), Copenhagen, Danemark, 109 p.
  37. Hermanson, A. M. (2002). Functional properties of protein for food swelling lebensin. Wiss. Technol. 51: 24.
  38. Hubert O : (2010). Contribution de la production d?huile de palme au d?veloppement durable.
  39. Ol?agineux, Corps gras, Lipides, 17(6) : 362- 367.
  40. Hsu C-L., Chen W., Weng Y-M & Tseng C-Y. (2003). Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry 83: 85-92.
  41. Hussain, S., Anjum, F.M., Butt, M.S. and Sheikh, M.A. (2008) Chemical Compositions and Functional Properties of Flaxseed Flour. Sarhad Journal of Agriculture, 24, 649-653.
  42. Ibanga, O. I., and D. E. Okon. 2009. Minerals and antinutrients in two varieties of African pear (Dacryodes edulis). J. Food Technol. 7:106?110.
  43. Ijarotimi O.S. (2012). Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticum aestivum). Journal of Cereals and Oil seeds 3: 35-47.
  44. UICC/WHO, 2005. Global action against cancer. UICC and WHO Publications Department, Geneva.
  45. Jacquemard, J-C., (2012).?Le palmier ? huile?; Ed Quae, Collection agriculture tropicale en poche .240p
  46. Jenkin, D.J., Jenkin, A.L., Wolever, T.M.S, Rao A.V., Thompson L.U. (1986). Fibre and starchy foods: function and implication in disease. American Journal of Gastroenterology, 81: 920-930.

47.??? Kaur,? H., De Muyt A., and Lichten M (2015). ?Top3-Rmi1 DNA single-strand decatenase is integral to the formation and resolution of meiotic recombination intermediates. Molecular? Cell.?; 57(4):583-94.

  1. Kermanshah, A., P. Ziarati, J. Asgarpanah, and M. Qomi. 2014. Food values of two endemic wild Almond species from Iran. Int. J. Plant Anim. Environ. Sci. 4:380?388.
  2. Kinsella, J.E. (1976) Functional properties of proteins in foods. Critical Reviews in Food Science and Nutrition 1(3): 219-280.
  3. Kohnhorst, A.L., Uebersex, M.A., Zabik, M.E. (1990). Production and functional characteristics of protein concentrates .Journal of the American Oil Chemist?s Society, Volume 67(5):285-292;
  4. Kulkarni K.D., Kulkarni D.N., Ingle U.M. (1991). Sorghum malt-based weaning formulations. Preparation, functional properties, and nutrictive value. Food Nutr Bull., 13: 322-327.
  5. Lintas, C., (1992). Nutritional aspects of fruits and vegetable consumption. Options Medit?rraneennes, 19: 79-87.
  6. Malomo , Ogunmoyela O.A.B., Adekoyeni O.O., Jimoh O., Oluwajoba S.O. and Sobanwa M .O. (2012). Rheological and functional properties of soy-poundo yam flour. International Journal of Food Science and Nutrition Engineering 2(6): 101-107.
  7. Mark, R., Church, S.?, Pinchen, H and Finglas, P (2013). Nutrient analysis of fruit and vegetables. Analytical report, 24-29?.
  8. Mbofung C.M.F., Aboubakar N.Y., Njintang A., Bouba A., Balaam, F. (2006). Physicochemical and functional properties of six varieties of taro (Colocasia esculenta) flours. J Food Technol. 4: 135- 142.
  9. Mensah J.K., Okoli R.I., Ohaju-Obodo J.O. and Eifediyi K. (2008). Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people of
  10. Afr. J. Biotechnol., 7: 2304-2309.
  11. Mlitan, A.M., Sasi, M.S., and Alkhernaz, A.M (2014). Proximate and minor mineral content in some selected basil leaves of Ocimum gratissimum L., in Libya. Int .J. Chem.Eng Appl, 5?:8-17.
  12. Mora-Escobedo, R. Lopez, O.P. Lopez, G.F.G. (1991). Effect of germination on the rheological and fonctional properties of amaranth sedes. Lebensm Wiss Technol., 24: 241-244.
  13. Moses, G., Gitu, E.G.L., and Rotich, H. (2012). Profile of heavy metals in selected medicinal plants used for the treatment of diabetes, malaria and pneumonia in Kisii region, southwest Kenya. Global J.Pharmacol, 6:245-251
  14. Nelson-Quartey F.C., Amagloh F.K., Oduro I and Ellis W.O. (2007). Formulation of an infant food based on breadfruit (Artocarpus altilis) and breadnut (Artocarpus camansi). Acta Horticulturae (ISHS) 757: 212-224.
  15. Nwosu, Justina N. Owuamanam C. I, Omeire G. C. & Eke C. C, (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. American Journal of Research Communication, 2 (3) : 99-118.
  16. Ogbede, .C., Saidu, A.N., Kahiru, A.Y. and Busari, M.B (2015). Nutrient and anti-nutrient compositions of Brassica oleraceae Var. Capitala L. IOSR. Journal of Pharmacy.5(3)?:19-25.
  17. Okala, J.C. and Okala, A.N.O. (2001). Food composition, spoilage and shelf life extension, ocjarc. Academic Publishers, Enugu, Nigeria. 54-56.
  18. Oladele, A.K. and Aina, J.O. (2007) Chemical Composition and Functional Properties of Flour Produced from Two Varieties of Tigernut (Cyperus esculentus). African Journal of Biotechnology, 6, 2473-2476.
  19. Onimawo, I.A and Akubor, P.I. 2012. Food Chemistry (Integrated Approach with Biochemical background).2nd ed. Joytal printing press, Agbowo, Ibadan, Nigeria.
  20. Okonkwo, S.L and Opara, M.F. (2010). The analysis of bambara nut (Voandzeia subterranea L.) for sustainability in Africa. Research Journal of Applied Sciences, 5?:394-396.
  21. Onwuka G. (2005). Food Analysis and Instrumentation: Theory and Practice, 1st edition,
  22. Naphtali Prints, Lagos, Nigeria, 129 p.
  23. Oppong, D., Arthur, E., Kwadwo, S. O., Badu, E., & Sakyi, P. (2015). Proximate composition and some functional properties of soft wheat flour. Int. J. Innovative Res. Sci. Tech., 4, 753?758.
  24. Oula?, S.F. Gonnety, J.T. Faulet, B.M. Dj?, K.M. Kouassi-Koffi, J.D. Ahi, A.P. Kouam?, L.P. (2013). Effect of cooking time on the proximate and mineral composition of breadfruit (Artocarpus altilis) Grown in Abidjan, C?te D?ivoire. Pak J of Nutr. 12: 768-774.
  25. Otegbayo, B.O., Samuel, F.O. and Alalade, T. (2013). Functional properties of soy-enriched tapioca Academic African Journal of Biotechnology 12(22)?: 3583-3589
  26. Oula? S. F., Ahi A. P., Kouassi-Koffi J. D., Gonnety J. T., Faulet B. M., Dj? M. K. and Kouam? L. P. (2014). Treatments effects on functional properties of breadfruit (Artocarpus altilis) pulp flour harvested in C?te d?Ivore, International Journal of Recent Biotechnology. 2, 1-12
  27. Oyebode, E. T., Ojo, M. A. and Oshodi, A. A. (2007). Physico chemical properties and in-vitro protein digestibility of flours and protein isolate from Adenopus breviflorus Benth seed.
  28. Science Focus, Vol. 12 (1), Pp. 28-34.
  29. Phillips, R.D. Chinnan, M.S. Branch, A.L. Miller, J. and Mcwatters, K.H. (1988). Effects of pretreatment on functional and nutritional properties of cowpea meal. J Food Sci., 53: 805-809.
  30. Shad Ma, Nawaz Hr, and Ikram N. (2013). Determionation of some biochemicals, phytochemicals and antioxidant properties of different parts of Cichorium intybus L: a comparative study. J Anim Plant Sci., 23:1060‒
  31. Saldanha, L.G., (1995). Fibre in the diet of U.S. Children: results of national surveys. Pediat., 96: 994-996.
  32. Schuck, , M?jean, S.,? Dolivet, A.,? Banon, S.,? Gaiana, C.,? Scher,? J., and Jeantet, R. (2007).Water transfer during rehydration of micelir casein powder. Le Lait.? 87p
  33. Shittu, T.A. Sanni, L.O. Awonorin, S.O. Maziya-Dixon, B. Dixon, A. (2005). Use of multivariate techniques in studying flour making characteristics of some Cassava Mosaic Disease resistant cassava clones. African Crop Sci Con Proceedings. 7: 621-630.
  34. Siddiq, M. Ravi, R. Harte, J.B. Dolan, K.D. (2010). Physical and functional characteristics of selected dry bean (Phaseolus vulgaricus (L.) flours. LWT-J Food Sci Tech. 43: 232-237.
  35. Sobowale, S.S., O.P. Olatidoye, O.O. Olorode and J.V. Akinlotan, (2011). Nutritional potentials and chemical value of some tropical leafy vegetables consumed in south west Nigeria J. Sci. Multidisciplinary Res., 3: 55-65.
  36. Soetan, K. O., C. O. Olaiya, and O. E. Oyewole. 2010. The importance of mineral elements for humans, domestic animals and plants: a review. Afr. J. Food Sci. 4:200?222.
  37. Sriburi, P.; Hill, S.E. (2000). Extrusion of cassava starch with either variation in ascorbic acid 421 concentration of pH. International Journal of Food Science and Technology, 35, 141-154.
  38. Tabora P. C., Balick M.S., Bovi M.L.A. and Guerra M.P. (1993). Hearts of palm (Bactris, Euterpe and others). Pulse andvegetables. Edited by J.T.Williams. Published by Chapman et Hall, 2-6 Boundary Row London SE.1 8HN. JSBN 0412466104
  39. Tetchi, F.A. Amani, N.G. Kamenan, A. (2007). Contribution to light transmittance modelling in starch media. Afr J 6: 569-575.
  40. Tucker G., Grierson D. (1987). Fruit ripening In: Davies the biochemistry of plants. A comprehensive treatise, Physiology of Metabolism. London, Academic Press, 12: 265-319.
  41. Turan, M., Kordis, S., Zeyin, H., Dursan, A., and Sezen, Y. (2003). Macro and micro minerals content of some wild edible leaves consumed in eastern Anatolia. Tailors and Francis, 129-130.
  42. Ubbor, S.C. Akobundu, E.N.T. (2009). Quality Characteristics of Cookies from Composite Flours of Watermelon Seed, Cassava and Wheat. Pak J Nutr., 8: 1097-1102.
  43. Udosen, E.O.(1995). Proximate and mineral composition of some Nigerian vegetables, Discov.Innov,7(4)?: 383-386.
  44. Ullah, R. J. A., I. Khader, N. M. Hussain, A. M. Talha, and N. Khan. 2012. Investigation of macro and micronutrients in selected medicinal plants?. Afr. J. Pharm. Pharmacol. 69:1829?1832.
  45. Valvi, S. R., and V. S. Rathod. 2011. Mineral composition of some wild edible fruits from Kolhapur district. Int. J. Appl. Biol. Pharmaceut. Technol. 2:112?119.
  46. Yasumatsu, K. Sawada, K. Moritaka, S. Mikasi, M. Toda, J. Wada, T. Ishi, K. (1972). Whipping and emulsifying properties of soybean products. Agric Biol Chem., 36: 719-727.
  47. Zoro A.F., Zoue L.T., Kra A.K. S., Yepie E. A. and Niamke L. S. (2013). An Overview of Nutritive Potential of Leafy Vegetables Consumed in Western C?te d?Ivoire?. Pakistan Journal of Nutrition 12 (10): 949-956, 2013.

[Rosine Mihia Brou, Betty Meuwiah Faulet, Gbocho Serge Elvis Ekissi, Thierry Martial Fankroma Kone and Patrice Lucien Kouam (2018); ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES FROM HEART OF OIL PALM TREE (ELAEIS GUINEENSIS JACQ.) CONSUMED IN COTE DIVOIRE. Int. J. of Adv. Res. 6 (Feb). 934-946] (ISSN 2320-5407). www.journalijar.com

EKISSI ELVIS SERGE GBOCHO
universite Nangui Abrogoua (Abidjan, Côte d\'Ivoire)

DOI:

Article DOI: 10.21474/IJAR01/6514      
DOI URL: https://dx.doi.org/10.21474/IJAR01/6514

Download Full Paper

Download PDF No. of Downloads: 29 | No. of Views: 130