FUNCTIONAL PROPERTIES OF FLOURS FROM DRIED AND ROASTED BLIGHIA SAPIDA ARILS CAKES HARVESTED IN CÔTE D’IVOIRE

Armelle Moya Felarry Hoba, Yolande Dogoré Digbeu, Michel Archange Libra, Lucien Patrice Kouamé and Edmond Ahipo Dué*

ABSTRACT

Blighia sapida is a very important plant in food, the study of the functional properties of dried aril cakes (DAC) and roasted cakes (RAC) showed a wealth of proteins which were at 36.37 ± 0.37% for DAC and 39.87 ± 0.84% for RAC. Regarding functional properties, Roasting had improved some functional properties of powders compared to those dried and were significantly different (p ≤ 0.05). Indeed, The solubility in alkaline solutions according to the pH was better in NaCl (25.13-33.02% and 38.38-49.73% for RAC) solution than that of NaOH (15.94-55.37% for DAC and 20.3-60.62% for RAC), with the powder of roasted aril cakes with low solubility at pH 4 and pH 8 of the arils and high solubility at pH 6 and pH 10 of Blighia sapida. As a result, they were more likely to be soluble in water and gave a good water absorption capacity (700.25 ± 9.25% DAC against 761.83 ± 13% RAC), water solubility index (20.5 ± 0.5% for DAC against 47.25 ± 2.25 for RAC) and have an affinity for unrefined oils such as red Palm oil (730.1% and 648.47% DAC and RAC respectively) and which had the lowest hydrophilic-lipophilic ratio (0.96% (DAC); 1.01% (RAC)). The aril cake showed good functional characteristics for use in many food industries.

Keywords: Ackee (Blighia sapida), arils, cakes, dried, functional properties, roasted.