Biochemical Characterization of the Almonds of Hyphaene Guineensis of Prefecture of Pointe Noire in the Republic of Congo

International Journal of Advanced Research in Engineering and Technology, 10 (4), 2019, pp 32-39

8 Pages Posted: 25 Feb 2020

See all articles by J.P.L. Ossoko

J.P.L. Ossoko

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO.

J. Enzonga Yoca

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO.

Y. Okandza

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO.

M.G. Dzondo

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO.

M.D. Mvoula Tsieri

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO

Date Written: 2019

Abstract

Hyphaene guineensis is one of the Palm trees that grow in the Republic of Congo. Their almonds are high in carbohydrates (41,18%). The humidity is 37,32%; The levels of protein, fat and fiber are respectively: 5,64% 13,51% and 10.85%. The ash content is 2.35%. Among the identified ions, there are: phosphorus: 0.18%, iron: 0.06%, Calcium: 0.44% and Magnesium: 0.65%. The calculated energy is 308, 87 Kcal / 100g. The fruits have mass average of 87, 88g.

Keywords: Hyphaene guineensis, almonds, Palm, characterization

Suggested Citation

Ossoko, J.P.L. and Yoca, J. Enzonga and Okandza, Y. and Dzondo, M.G. and Mvoula Tsieri, M.D., Biochemical Characterization of the Almonds of Hyphaene Guineensis of Prefecture of Pointe Noire in the Republic of Congo (2019). International Journal of Advanced Research in Engineering and Technology, 10 (4), 2019, pp 32-39, Available at SSRN: https://ssrn.com/abstract=3527366

J.P.L. Ossoko

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO. ( email )

Blue Star House, 1st floor KG 7th Avenue, #35 Kacy
po box 6571
Kigali
Rwanda

J. Enzonga Yoca

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO. ( email )

Blue Star House, 1st floor KG 7th Avenue, #35 Kacy
po box 6571
Kigali
Rwanda

Y. Okandza (Contact Author)

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO. ( email )

Blue Star House, 1st floor KG 7th Avenue, #35 Kacy
po box 6571
Kigali
Rwanda

M.G. Dzondo

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO. ( email )

Blue Star House, 1st floor KG 7th Avenue, #35 Kacy
po box 6571
Kigali
Rwanda

M.D. Mvoula Tsieri

Laboratory of Processing and Quality of Foods. ENSAF: National School of Agronomy and Forestry (Research) Brazzaville Rep of CONGO ( email )

Blue Star House, 1st floor KG 7th Avenue, #35 Kacy
po box 6571
Kigali
Rwanda

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