TAWAI ACHIMA JULIETTE, DOUKA GALOUA, HAMAN BOUZOURMBE ZACHARI, TABANTY ZAMBOU GOLDEFROY, MAMAT ABAZIDI, TENYANG NOEL*
University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon.
* Corresponding author: +237 697 60 70 14; tenoel2003@yahoo.fr
Received: 27 Dec 2024, Reviewed: 04 Feb 2025, Revised: 26 Feb 2025, Accepted: 05 Mar 2025, Published: 05 Apr 2025
https://doi.org/10.63342/cjbbs2025.33.04
ABSTRACT
Sclerocarrya birrea (Marula) is one of the underutilized wild edible fruit tree species that is grown in Far North Cameroon. The present study investigated the effect of different drying methods on the proximate composition, mineral content, and lipid oxidation of marula kernels consumed in Far-North Cameroon. Sun drying, oven drying, and roasting were employed. The proximate analysis was performed using AOAC methods. Lipid oxidation was evaluated by measuring free fatty acid (FFA), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), and thiobarbituric reactive substances (TBARS). Results showed that raw marula kernel contains 7.31% moisture, 4.15% ash, 23.19% proteins, 47.73% lipids, 8.90% carbohydrates, and 7.49% crude fiber. Marula kernels are good sources of phosphorous (P: 1311.88 mg/100g), calcium (Ca: 1144.13 mg/100g), potassium (K: 983.87 mg/100g), zinc (Zn: 7.60 mg/100g), and iron (Fe: 7.04 mg/100g). All the processing methods significantly increased (P<0.05) the ash, protein, lipid, and carbohydrate contents of the marula kernel. An increase in Ca, P, K, magnesium (Mg), Fe, and Zn were also noted. During processing, FFA, PV, p-AV, and TBARS increased significantly (P<0.05), while IV decreased. Oven drying at 80 °C was the best method, given the high protein content, while roasting for 10 min provided the highest lipid content. The oven-dried sample at 40 °C was found to have the best oil qualities.
Keywords: Marula seeds, nutrient composition, drying techniques, roasting, lipid oxidation
RÉSUMÉ
Le Marula (Sclerocarrya birrea) est l’une des espèces végétales sauvages aux fruits comestibles sous exploités. La présente étude vise à évaluer l’effet de différents traitements sur la composition chimique et l’état d’oxydation lipidique des amandes de marula consommées dans l’Extrême-Nord Cameroun. Les amandes ont été soumis au séchage au soleil, à l’étuve et à la torréfaction. L’analyse de la composition chimique a été réalisée en utilisant la méthode AOAC. L’oxydation lipidique a été évaluée en mesurant les indices de qualités. Les résultats ont montré que les amandes de marula fraîches contiennent 7,31 % d’eau, 4,15 % de cendres, 23,19 % de protéines, 47,73 % de lipides, 8,90 % de glucides et 7,49 % de fibres brutes. Ces amandes sont de bonne source de phosphore (P: 1311,88 mg/100 g), de calcium (Ca : 1144,13 mg/100 g), de potassium (K: 983,87 mg/100 g), de zinc (Zn : 7,60 mg/100 g) et de fer (Fe : 7,04 mg/100 g). Tous les traitements appliqués ont provoqué une augmentation significative de la teneur en nutriments. Pour ce qui est de la qualité de l’huile, tous les traitements appliqués ont provoqué une augmentation significativement (P<0,05) des indices d’acides, de peroxydes de p-anisidine et de TBARS. Par contre l’indice d’iode a diminué. Le séchage à l’étude à 80 °C demeure le meilleur traitement qui améliore la quantité de protéines tandis que la torréfaction pendant 10 min fournit une quantité importante de lipides. Le séchage à l’étuve à 40 °C fournit des amandes aux huiles de bonne qualité.
Mots clés: Amandes de marula, Composition chimique, Grillage, Séchage, Oxydation des lipides.
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