Post-harvest losses by natural softening of safou pulp (Dacryodes edulis) in Congo-Brazzaville

Silou, T.; Massamba, Daniel; Maniongui, Jean Goma; Maloumbi, G.; Biyoko, S.

doi:10.1016/j.jfoodeng.2006.02.004

Cited by 14 publications

(10 citation statements)

References 4 publications

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“…These results indicate that the softening speed of Safous increases with their size. This is contrary to the findings of Silou et al (2007) which concluded that the softening speed of Safou does not depend on their size. Several studies on various fruits such as peach, tomato, banana and apple have already established that the evolution of texture during storage depends on the cultivar (Kader et al, 1982;De Ketelaere et al, 2004;Salvador et al, 2007).…”

Section: Resultscontrasting

confidence: 99%

Relationship between texture and cell-wall components of safou (<i>Dacryodes edulis</i> (G. Don) H.J. Lam) fruits at different storage conditions

Dossou¹,

Missang²,

Karou³

et al. 2018

J. App. Bioscience.

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Objective: The objective of this study was to determine the relationship between texture and cell wall component of safou (Dacryodes edulis (G Don) HJ Lam) at different storage conditions during the safou softening. Methodology and results: Using a General Linear Model (GLM), statgraphic software plus v. 5. 0 and XLstat 2007software, the relationship between texture and cell wall component of safou at different storage conditions was evaluated. At different stages of ripeness, safou were picked and stored in different conditions including: cultivar, picking mode, packaging mode and temperature. For each condition, texture, water loss, alcoholinsoluble CDTA-soluble pectins and neutral sugar level and methoxylation degree were measured. The results showed that the temperature and method of storage and theirs interaction influenced significantly the texture of the safou during storage. Softening and dehydration through transpiration are the two processes that changed the safou texture at high temperature (28°C and 36°C). The cultivar and the maturity stage also influenced significantly the texture. The correlation between texture and cell-wall component including alcohol insoluble solids, CDTA soluble pectin extracts, rhamnose and arabinose were very high. MIA (Materiel Insoluble in Alcohol) content increased and galacturonic acid content of CDTA Soluble Pectin extracts decreased, depending on the maturity level of safou: the degradation of homogalacturonans of pectins during the safou softening. Conclusion and application of results: the degradation of homogalacturonans of safou pectins had an impact on their texture. Therefore, for their postharvest shelf life, safou must be stored at low temperature (18°C) with or without packing.

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Section: Resultscontrasting

confidence: 99%

Relationship between texture and cell-wall components of safou (<i>Dacryodes edulis</i> (G. Don) H.J. Lam) fruits at different storage conditions

Dossou¹,

Missang²,

Karou³

et al. 2018

J. App. Bioscience.

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“…Fatty acid (FA) profiles and iodine values (IV) of IGF, RO, GNO, PSO, DPO, and commercials references (PKS and HPKS) used in this study are presented in Table . The composition of all samples are consistent with earlier findings . Those samples can be divided in three categories according their IV and FA profiles.…”

Section: Resultssupporting

confidence: 89%

Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute

Yamoneka

Kamba

Lognay

et al. 2018

Euro J Lipid Sci & Tech

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In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).

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“…The mean value of protein was 3.5 g per 100 g EP from the reviewed papers, which was similar to the 4.0 g per 100 g EP given in the FCT . No explanation was found for the single high protein value of 7.3 g per 100 g EP given by Silou et al . The mineral content of D. edulis showed highest values for potassium, followed by phosphorus and calcium.…”

Section: Resultsmentioning

confidence: 77%

“…When only a few values were reported, they were compared with values in other papers or FCTs. Assumptions for the denominator had to be made for 16 papers . Another difficulty was often the imprecise description of analytical methodologies that did not allow for the assignment of method‐dependent tagnames.…”

Section: Experimental (Literature Research and Compilation Of Composimentioning

confidence: 99%

Nutrient composition of selected indigenous fruits from sub‐Saharan Africa

et al. 2013

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Indigenous fruits constitute an important part of human diets in many sub-Saharan African countries, particularly in rural areas and during droughts. In order to promote and expand the utilisation of these fruits, knowledge on their nutritional composition is essential. This review presents the results of a literature research of the nutritional composition of ten selected indigenous fruits from sub-Saharan Africa. Species were selected based on their current importance as well as their future potential for nutrition, processing and cash income generation. Compositional data were compiled and mean values of components per species were calculated. Most papers were compiled for Adansonia digitata (26) and Dacryodes edulis (16), followed by Tamarindus indica (ten), Balanites aegyptiaca (nine), Sclerocarya birrea (nine), Ziziphus mauritiana (nine), Vitex doniana (seven) and Irvingia gabonensis (five), and least for Uapaca kirkiana (three) and Syzygium guineense (three). Fruits were found to be mainly analysed for macronutrients and minerals. Vitamins, apart from vitamin C, were rarely reported. Substantial compositional differences were found among as well as within the different fruit species. The results of this study emphasise the need to generate more high-quality data on a wider spectrum of components of the selected indigenous fruits in sub-Saharan Africa.

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Post-harvest losses by natural softening of safou pulp (Dacryodes edulis) in Congo-Brazzaville

Cited by 14 publications

References 4 publications

Relationship between texture and cell-wall components of safou (<i>Dacryodes edulis</i> (G. Don) H.J. Lam) fruits at different storage conditions

Relationship between texture and cell-wall components of safou (<i>Dacryodes edulis</i> (G. Don) H.J. Lam) fruits at different storage conditions

Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute

Nutrient composition of selected indigenous fruits from sub‐Saharan Africa

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