RESEARCH ARTICLE PHYSICOCHEMICAL CHARACTERIZATION, ENZYMATIC AND RHEOLOGY OF THE FLOUR OF YOUNG SHOOTS OF PALMYRA (Borassus aethiopum mart.)

In this work, the physico-chemical composition of flour of seedlings of palmyra (Borassusaethiopum mart) (18%) and the physico-chemical properties were determined by conventional methods of determination. With a moisture content of 52%, flour of young shoots contains 9.52% of protein, 73.42% of starch, 8.16% fiber. The significant energy value is 4038 Kcal / kg. Flour of palmyra seedlings is rich in potassium (37.67%) and contains small amounts of iron 0.13%), magnesium (2.6%), calcium (1.07%), copper (0, 02%), zinc (0.03%), selenium (0.2%) and phosphorus (0.34%). The maximum solubility and maximum swelling of flour are 33% and 28%, at most 95 ° C. Syneresis of flour slowly changing during a month and clarity decreases over time. Then we determined the optimal enzymatic hydrolysis conditions of the flour of young shoots by the digestive juice of the snail Archachatinaventricosa. This study shows the richness of the flour of the young shoots of palmyra and can allow their recovery and their extension.