Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire

Abstract

Heart of oil palm tree (Elaeis guineensis Jacq.), little known, is a vegetable consumed after boiling. This study is an evaluation of the impact of boiling times (15, 30, 45 min) on physicochemical and nutritive composition of this vegetable. Moisture, fiber and carbohydrate contents differ significantly (p<0.05) and increased in all three parts (PP, MP, DP) during boiling times. Moisture contents (%) varied from 89.94±0.08 (PP0) to 92.23±0.15 (PP45), 88.13±0.27 (MP0) to 89.75±0.97 (MP45) and 91.38±0.5 (DP0) to 92.08±1.49 (DP45). Fibers contents (%) varied from 26.49±0.13 (PP0) to 32.26±6,89 (PP45), 34.90±0.01(MP0) to 37.67±1.12 (MP45) and 21.9±0.02 (DP0) to 29.41±2.63 (DP45), Carbohydrates contents (%) varied from 39.85±0.47 (PP0) to 47.05±3.61 (PP45); 39.91±1.15 (MP0) to 45.47 (MP45); 46.37±1.97(DP0) to 59.55±1.26 (DP45). Ash, protein, and fat contents differed significantly (p<0.05) and decreased in all three parts (PP, MP, DP) during cooking times. Ash content (%) ranged between 8.28±0.51 (PP0) to 5.48±1.85 (PP45), 6.91±0.07 (MP0) to 4.58±1.48 (MP45); 8.00±0.06 (DP0) to 5.51±0.25 (DP45). Protein contents (%) ranged between 12.56±0.65 (PP0) to 7.38±1.3 (PP45), 10.70±0.06 (MP0) to 9.72±0.65 (MP45), 13.12±0.69 (DP0) to 4.47±0.67 (DP45). Fat contents (%) ranged between 12.81±0.59 (PP0) to 7.58±0.98 (PP45), 7.57±0.8 (MP0) to 2.56±0.42 (MP45); 10.61±1.13(DP0) to 1.06±0.05 (DP45). Boiling times significantly (p <0.05) reduced contents of flavonoids, tannins, polyphenols, phytats and oxalats. Significant correlations were observed between moisture and fiber parameters, protein and ash, oxalates and flavonoids, oxalates and phytates.