Study of the Physico-Chemical, Functional, Granulometric, Mineral and Antioxidant Properties of Three (3) Flours FS, F40, F50 OF Young Shoots of Roan (Borassus aethiopum Mart.) According to the Drying Method

The young shoot of roan (Borassus aethiopum Mart.) is cultivated and consumed in the cities of central Côte d'Ivoire such as Dimbokro. However, it has conservation problems, its nutritional value is not well known by the population and it is little processed by local industries. This study is a valorization of the young shoots of roan. In this study, the young shoots were dried respectively in the sun, at 40°C, at 50°C and then crushed to give respectively the FS, F40, F50 flours. The study of the physico-chemical properties gave, according to the flours, 6.47 to 7.17% for moisture; 5.71 to 6.07 for pH; 130.39 mg/100g on average for the reducing sugar content; 2.42 to 3.94% for total sugars; 0.53 to 1.07% for lipids; 6.23 to 7.57% for protein content; 2.19% on average for ash; 2.72 to 3.21% for fibre; 82.56 to 84.07% for total carbohydrates; 365.65 to 369.69 Kcal/100g for the energy value The study of functional properties revealed 60.55 to 63.63% for dispersibility; 0.70 to 0.75 g/ml for tapped density; 143.08% on average for water absorption capacity; 118.67 to 128% for oil absorption capacity; 18.17 to 25.66% for foaming capacity. The granulometry showed that all three (3) flours are composed of grains whose size is lower than 1mm. In addition 62.7%, 52.9%, 47.8% of the grains of the FS, F40, F50 flours have sizes in the interval ]250 µm, 125 µm]. The young shoots flours contain 243.45 to 280.44 mg/100g polyphenols; 68.46 to 83.03 mg/100g flavonoids; 45.47 to 59 mg/100g tannins. The mineral contents are 0.04 to 0.11 mg/kg for sodium; 0.02 mg/kg on average for phosphorus; 0.07 to 0.18 mg/kg for potassium; 0.11 mg/kg on average for calcium; 0.04 to 0.07 mg/kg for iron. The three (3) flours FS, F40, F50 of young shoots contain macronutrients, high energy value, fibre, interesting functional and granulometric properties, antioxidants, minerals that are beneficial for local populations and can be used by the food industries.