Nutritional, Physical, and Chemical Properties of the Fat from Black Tamarind (Dialium guineense) Harvested in Toumodi (Côte d’Ivoire)
Gninfanni Silvère Ouattara *
Department of Biochemistry-Genetics, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, BP 1328, Cote d’Ivoire.
Kouakou Constant Konan
Eco Epidemiology Unit, Department of Environmental and Health, Institut Pasteur de Côte d'Ivoire (IPCI) 01 P.O. Box 490, Abidjan 01, Côte d'Ivoire.
Mousso Jean Maurel Allico
National Institute of Public Health, BP V 47 Abidjan 01, Côte d’Ivoire.
Gilbert Drissa Soro
Department of Biochemistry-Genetics, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, BP 1328, Cote d’Ivoire.
Armel Fabrice Zoro
Department of Biochemistry-Genetics, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, BP 1328, Cote d’Ivoire.
Kouadio Ernest Koffi
Biosciences Training and Research Unit, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Background: Black tamarind (Dialium guineense) seeds are an underutilised plant resource that may provide a source of vegetable fat for food and non-food applications. This study evaluated the physical, chemical, and nutritional properties of fat extracted from D. guineense seeds harvested in Toumodi, Côte d’Ivoire.
Methods: Fruits were collected from three villages, pooled, shelled, soaked to remove the pulp, dried at 50°C for 24 hours, ground, and stored before analysis. Fat was extracted from the seed flour by Soxhlet extraction using hexane. The extracted fat was assessed for extraction yield, density, pH, moisture content, refractive index, deterioration of bleachability index, acid value, saponification value, iodine value, peroxide value, carotenoid content, and fatty acid profile.
Results: The extraction yield was 10.98 ± 0.12%. The fat had a low moisture content, an acid value of 1.03 ± 0.10 mg KOH/g, a peroxide value of 9.62 ± 0.02 mEq O₂/kg, a saponification value of 172.88 ± 0.27 mg KOH/g, and an iodine value of 86.32 ± 0.05 g I₂/100 g. The carotenoid content was 108.65 ± 0.68 mg/100 g. Oleic acid was the predominant fatty acid, followed by palmitic, stearic, and linoleic acids. The reported unsaturated fatty acid content was 64.50%.
Conclusion: The findings indicate that D. guineense seed fat has physicochemical characteristics that may support further evaluation for food and cosmetic applications.
Keywords: Dialium guineense, black tamarind, seed fat, Soxhlet extraction, physicochemical properties, fatty acid profile, carotenoids, unsaturated fatty acids