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The Palmyra palm Borassus aethiopum Mart. is one of the most important palm resources in West Africa. In Burkina Faso, it occurs in the Eastern and Central-eastern regions and naturally widespread in several localities. Among its multipurpose uses, the exploitation of its seedlings or hypocotyls koboula in local yaana language is the main activity which provides financial income to indigenes. Hypocotyls are appreciated and consumed either raw or boiled as food by both young and old people in Burkina Faso.

The aim of this study was to evaluate the nutritional composition of raw and boiled koboula from B. aethiopum produced in Eastern and Central-eastern regions of Burkina Faso. A total of 24 koboula samples 12 raw and 12 boiled were analyzed using standard methods. The ash content was 2. The average values of Ca, Mg, Na and NH4 in boiled hypocotyls were respectively The overall analysis shows that koboula has a high energy value The hypocotyl of B.

aethiopum could be transformed into different value-added products due to its nutritional characteristics. Malnutrition is a public health problem in developing countries 1. In recent years, Burkina Faso, like other developing countries of Africa, faces many difficulties in achieving food self-sufficiency. These difficulties are direct consequence of poverty, drought, ravage of fields by locusts, etc.

Many programs and initiatives have therefore been undertaken to increase agricultural production in developing countries. These include support for training in new farming techniques, improved seeds, off-season crops, promotion and enhancement of forest food products. It has been reported that 1. The development of non-timber forest products NTFPs is therefore an important resource for achieving food security and reducing poverty.

Non-timber forest products are defined as all the resources and products other than timber and industry and their derivatives that are extracted from forest ecosystems and that are used for domestic or marketing purposes or are 'social, cultural or religious significance' 2.

They are involved in food, pharmacopoeia and as raw material in the manufacture of cosmetics, food, or pharmaceuticals. Among the diversity of NTFPs, plant products are most exploited through leaves, fruits, bark, flowers, seeds, shoots, etc 3.

belonging to the Arecaceae family, is a multipurpose palm species and has great socio-economic importance to local population 3. In Burkina Faso, it provides a great diversity of NTFPs and timber products. It is referred to as tree of life with nearly uses including food, beverage, fibre, medicinal, crafts, pharmacopoeia, fodder, energy, soil fertilization, construction, agroforestry, etc 4 , Borassus akeassii Bayton, Ouédraogo, Guinko non-wood timber products in South-Western Burkina Faso.

West Africa. Biotechnologie, agronomie, sociétéet environnement ; 12 1 : by the rural populations of Eastern and Central-Eastern regions from Burkina Faso. The Palmyra B. aethiopum was described first in India in and only much later in Africa, botanists believed that it originated from Africa 7 , Borassus aethiopum Mart marketing in Adamawa State, Nigeria.

Its dispersal is motivated by elephants, which are so fond of the fruit. The introduction of the current existing grooves of B. aethiopum in most of the West African states is due to the migration of elephants as well the slave traders 9.

In terms of ecological requirements, it grows very well in the transitional and savanna areas of the semi-arid and sub-humid tropics in West Africa Borassus aethiopum Mart marketing in Adamawa State, Nigeria.

It provides both food and non-food values to the local communities. Its fruits, endosperms and hypocotyls are edible. Studies performed by several authors have shown that the consumption and marketing of hypocotyls are very common in many West African countries such as Benin, Ghana, Nigeria, Ivory Coast, Niger, Cameroun and Burkina Faso Borassus aethiopum Mart.

African Journal of Food Science , 4 10 : Journal of Chemical Society of Nigeria ; Agric Eng Int: CIGR Journal ; Arecaceae collected in Central of Benin Republic. International Journal of Current Microbiology and Applied Sciences ; 5 3 : and beans of Vigna unguiculata W.

for improvement of the meal deriving with new shoots of Borassus aethiopum M. International Journal of Environmental and Agriculture Research ; Food and Public Health ; 8 2 : The hypocotyls of B. aethiopum are very rich in available carbohydrates In Benin, it is processed into flour, couscous, biscuits, etc. Hypocotyl is the root obtained from ripe fruit after 6 or 7 months germination.

They possess aphrodisiac properties which have been highlighted in some studies Borassus aethiopum Mart. Hypocotyls are eaten raw, scratched or boiled and are generally known to improve libido in women and has aphrodisiac properties in men and serves as a source of income for Burkina Faso farmers Borassus aethiopum Mart. In Burkina Faso, the Palmyra B. aethiopum occur in the Eastern provinces of Boulgou, Ganzourgou, Gourma, Kompienga, Koulpélogo, Kouritenga and Tapoa All parts of the Palmyra B.

aethiopum Mart. are exploited by rural populations but the main forms of farming are the pulling out of seedlings, the collection of ripe fruits to produce seedlings or hypocotyls called koboula in the local yaana language for consumption or sale and the cutting of the wood stem and leaves for the construction of houses, sheds, fences, etc. In the Eastern and Central-eastern regions of Burkina Faso, the main uses of the Palm are mainly for stems, fruits, leaves and seedlings. The exploitation of hypocotyls or young seedlings from ripe fruits remains the most widespread and is practiced especially by women and children 6.

Hypocotyl is highly prized and consumed raw or boiled by all age groups of the population. It can be dried and processed into flour to make porridge, dough or couscous. This mode of adding value to the Hypocotyl is relatively unknown and practiced by rural population in Burkina Faso 6.

In Burkina Faso, studies exist on the socio-economic importance of the hypocotyls from B. but there is none on its physico-chemical and nutitional parameters despite the importance of koboula consumption among the rural population in Burkina Faso. It was in this context that this study was undertaken to determine the biochemical composition and physical parameters of the hypocotyls produced in Eastern and Central-eastern regions of Burkina Faso for sustainable food and nutrition security in Burkina Faso.

A total of 24 hypocotyls samples including 12 raw and 12 boiled were collected. Samples collected in sterile and labeled plastic bags were transferred to the laboratory where they were stored at °C before the analysis. The image of the Palmyra B. The samples were removed from their envelopes, weighed using an electronic scale GIBERTINI, Europe.

They were then dried at °C in an oven MEMMER where they were held until completely dried for 24 hours. After cooling, samples were weighed again and the moisture content of fresh samples determined.

The dried samples were then milled using a mill IKA M20 blender rpm into flour 1 μm particle size. Hyocotyls flours thus obtained were stored in Polyethylene bags at room temperature °C and were used for the physico-chemical evaluation of the products.

The moisture content was estimated by gravity method using 5 g of flours which have been placed in the oven at °C for 3 hours The ash content was estimated by complete incineration 5g of flour in the oven at °C during 12 hours The total protein content was determined according to Kjeldahl's method usind 1g of flour The crude protein content was calculated by multiplying the percentage of total nitrogen by the conversion factor 6.

The lipid content was determined according to the Soxhlet method using hexane as a solvent A test of 5g of flour from each sample was put into a Soxhlet extraction cartridge. The assembly was placed in the extractor VELP Scientifica SER Hexane was used as a solvent in a 90 min cycle: immersion 30 minutes , washing 30 minutes , recovered at ° C for 30 minutes. At the end of the extraction, the glasses containing the fat were removed and placed in a rack at ° C for 15 minutes.

The carbohydrate content has been determined by the differential method According to the principle of this method, the sample consists essentially of water, minerals, proteins, fats, and carbohydrates.

The content of carbohydrates is determined by reduction according to the following formula:. The theoretical energetic value of the hypocotyls flours was calculated using the Merrill and Watt coefficients as described by The calorific value per g of the dried sample was obtained as follows:. The pH of hypocotyls flours was determined by the AOCS method The flour 1g was introduced into 9 ml of distilled water and the pH measured using a digital pH meter WTW pH after stirring. The determination of iron and zinc was carried out by flame atomic absorption spectrometry according to the method described in standard NF EN A quantity of 0.

After cooling, the contents are supplemented with 15 ml of distilled water and filtered using a filter paper.

The concentrations atomic absorption of the samples were read at wavelengths of Calcium, Magnesium, Potassium, Sodium and Ammonium were determined by High Performance Ionic Chromatography HPIC. Minerals content was analysed by diluting 1g of flour in 12mL of distilled water and then homogenize. A quantity of 10 µL of filtered samples of hypocotyls flour was injected in HPIC system Dionex ICS equipped with column Ion Pac CS16 3mm x mm preceded by a guard column Ion Pac CG16 3mm x50mm provided with a suppressor CERS - 40mA upstream of the conductimetric detector.

The running was carried out in isocratic mode using Methan Sulfonic Acid 30 mM as mobile phase at a flow rate of 0. The external calibration was done with standards in order to quantify the different ions in hypocotyls samples.

Contact Information. IT Outsourcing and Consultancy. It was greater than that obtained by 19 which was The concentrations atomic absorption of the samples were read at wavelengths of The introduction of the current existing grooves of B. International Journal of Food Sciences and Nutrition ;

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