International Congress on Food Sciences
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Accepted Abstracts

Biochemical and Sensory Characterizations of the Sap From Inflorescences of the Improved Hybrids PB121 and PB113 of Coconut (Cocos Nucifera L.), Developed in Cote d Ivoire

Konan Jean Louis Konan*1 Ysidor Konan2 Muriel Djeya Okoma1
1 National Agronomic Research Centre , Cote d Ivoire

2 Peleforo Gbon Coulibaly University Khorogo, Ivory Coast

Citation: Konan KJL, Konan Y, Okoma MD (2020) Biochemical and Sensory Characterizations of the Sap From Inflorescences of the Improved Hybrids PB121 and PB113 of Coconut (Cocos Nucifera L.), Developed in Cote d Ivoire. SciTech Food Sciences 2020. Thailand 

Received: December 09, 2019         Accepted: December 16, 2019         Published: December 16, 2019

Abstract

Despite its many advantages of diversification, the coconut palm is very little valorized in Côte d'Ivoire. It is mainly marketed in form of copra, oil, fresh nuts and mature nuts. Other forms of diversification and valuation are not practiced while research has developed successful hybrids PB121 and PB113. The studies carried out aim at determining the biochemical and sensory characteristics of the sap from the inflorescence of improved hybrids developed and under promoting in order to propose a new way of valorization of the coconut tree in Ivory Coast and West Africa which will contribute to improve producer incomes. Conducted work has shown that one inflorescence produces 65.5 liters of sap. Each tree of these hybrids emits 12 inflorescences per year. That's 125 760 l of sap which can be produced annually per ha. Sap production could provide the farmer with an annual income of US $ 22 865 compared to US $ 2954 for copra and 8 727 $US for mature nuts. The analyzes conducted show that the sap of hybrids contains an average 201.8 g / 100 ml of carbohydrates, 40.3 mg / 100 of polyphenol. It contains vitamins C (43 mg / 100 ml), B1 (28 mg / 100 ml), B2 (2 mg / 100 ml), B6 (19 mg / 100ml) and B12 (0.52 mg / 100 ml). This coconut sap also contains minerals including iron (0.33 mg / 100 g), copper (0.47 mg / 100 g), Manganese (0.13 mg / 100 g) and Zinc (0.11 mg). / 100 g). The sensory profile of the sap of these hybrids shows that the sugar is well perceived by drinker with intensity of 5.58 to 6.39 compared to the salty and acidic flavors. Thus it come out this study that coconut sap of improved hybrids need to be recommended to be valued as a drink. Key words: coconut hybrids - sap - inflorescence - biochemical and sensory characteristics