CHEMICAL CHARACTERISATION OF SAFOU (DACRYODES EDULIS) AND EVALUATION OF ITS POTENTIAL AS AN INGREDIENT IN NUTRITIOUS BISCUITS

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Abstract
Fruit of Dacryodes edulis (commonly called safou), obtained from Cameroon, Congo Kinshasa, Congo Brazzaville and Gabon, were analysed for their lipid, fatty acid, protein and mineral content. In addition, safou pulp was evaluated for its potential as an ingredient for the nutritional enrichment of biscuits. Lipid content varied between 49 and 59%. In all cases, the major fatty acids were palmitic (16:0), oleic (18:1) and linoleic (18:2) acids. Protein content on a dry weight basis ranged between 20 and 30%. The samples contained substantial amounts of potassium, phosphorus, calcium and magnesium and traces of sodium. Varying amounts of the trace elements iron, copper, zinc and manganese were also recorded. Partial replacement of margarine in a biscuit recipe with safou pulp was found to increase the protein content of biscuits by as much as 39% while maintaining its energy level and palatability. However, the in vitro digestibility of protein in biscuits decreased with increasing safou content.