Nutritive Compounds from Flours of Borassus aethiopum New Shoots Enriched with Moringa oleifera Leaves and Vigna unguiculata Beans Powders

Abstract

The objective of this study is to contribute to a better valorisation of Palmyra by determining the nutritive compounds of the flours of its young shoots enriched with Moringa oleifera leaves and Cowpea beans powders, also evaluate the nutritional contributions of the consumption. The samples were collected between August and December 2015 from 3 big regions (Bélier, N’Zi and District of Yamoussoukro), in the center of Côte d’Ivoire. Once acquired, from the samples, 250 Kg, 75 Kg and 75 Kg of Palmyra new shoot tubers, cowpea beans and moringa leaves respectively, were sorted, washed dried and processed into flour. For this purpose, the nutritive compounds of formulations obtained using the central composite design and two industrial infantile flours (ET1 and ET2) were determined. The analysis of the nutritive compounds gave the following contents: proteins (8.27 ± 0.09 – 15.07 ± 1.74 g/100 g), ash (1.65 ± 0.23 - 2.67 ± 0.20 g/100 g), lipids (1.33 ± 0.18 - 8.70 ± 1.71 g/100 g), carbohydrates (68.07 ± 0.48 – 82.13 ± 0.96 g/100 g), soluble carbohydrate (4.55±0.37 - 30.71±1.27 g/100 g), reducing sugars (0.97±0.08 -8.07±0,48 g/100 g), and fibers (1.58±0.09 – 5.50±0.19 g/100 g). Of the formulations, nine had high protein content to that of the control flour ET1 and therefore had protein values in accordance with the FAO/WHO recommended standards for weaning foods. The caloric energy values of these flours are high (301.43 ± 3.80 to 352.58 ± 0.50 kcal/100 g). The average daily quantity of flour consumed by children under 5 in Africa is 250 g. The contributions estimated in nutritive compounds of 250 g of EF07 or EE09 flours are higher than those obtained with B. aethiopum flour. They contributed to more than 100% of needs in proteins and caloric energy, and 50% of fibers in children under 5. Similar results are obtained with the reference flours used. The popularization of these composite food formulations could help to ensure the food security of populations, preserve biodiversity and promote the fight against poverty and the advancement of the desert.