Volume 8, Issue 4, April 2023 International Journal of Innovative Science and Research Technology

ISSN No:-2456-2165

Manufacture and Physicochemical Characterization of

Safou (Dacryodes Edulis) Pulp-based Chips in
Congo-Brazzaville
Franchelle Constance Bakeni Moukani1, Irène Itoua1, Marina Kissita1, Jocelyne Rénée Laurence Dhellot1
Laboratoire de Valorisation des Agro-ressources (LVAR), ENSP,
Université Marien N’GOUABI, P.O. Box : 69, Brazzaville, Congo

Abstract :- The aim of this work is to manufacture a After each harvest season, a large quantity of safflower
snack product based on local products, including the fruit is discarded due to softening because of the lack of
pulp of safou. The saffron was precooked in hot water to means of conservation, processing and marketing [7]. The
extract the pulp. The pulp obtained was mixed with existing techniques are much more oriented towards the
other ingredients to obtain a batter. Three (03) types of extraction of the safflower oil and the transformation of the
pastes were obtained: a simple or plain paste (containing pulp into paste [8]. The transformation of safflower into
no ingredients), a salted paste and a sweet paste. The chips becomes an alternative to ensure the permanent
doughs were fried at 150 (plain chips), 160 (salted chips) availability of safflower-based products during the periods
and 170 °C (sweet chips) to give plain chips, salted chips when safflower is not produced, to fight against post-harvest
and sweet chips. The biochemical composition of the losses and to add value to the fruits of the safflower tree.
chips showed protein contents ranging from 5.85±0.15
and 7.42±0.12% for the salted and plain chips Potato chips, also known as potato chips in Canada,
respectively. The lipid content varied between 65.51±0.29 are thin vegetable slices fried in oil, which makes them
and 69.32±0.30% for salted and plain chips respectively. crunchy. They are made of potatoes, but can also be made of
The chips obtained are rich in minerals with Ca and P vegetables (cassava, sweet potato, beet, kale etc.) or fruits
contents of 64.04 and 70.37 mg for salted chips and 31.86 (apple, banana, durian, etc.) [9].
and 45.78 mg for sweet chips, respectively.
This study consists in the development of a
Keywords:- Nutritional value, fried, pulp, mineral salts, manufacturing process of a snack product, in particular the
chips. chips from the pulp of safou. Thus this work is divided into
four (04) parts namely: introduction, material and method,
I. INTRODUCTION results and discussion and finally the conclusion.

According to the FAO, Africa has 60% of the world's II. MATERIALS AND METHODS
uncultivated land. This makes it dependent on imports [1].
For in 2020, according to UNCTAD, nearly 80% ($ 60.5 A. Plant material
billion) of the food commodities consumed by African The experimental material is mainly made up of safous
countries came from outside the continent. During this time, purchased in Makoua in the Cuvette Department.
the African continent has many forest resources. In this
wealth, NTFPs (non-timber forest products) represented by  Experimental protocol
several species, capable of preserving and improving the Extraction of the safou pulp and formulation of the
food level of the most fragile rural and urban populations, batter
are in a good place [2]. Sub-Saharan Africa has 312 million The extraction of the pulp of safou and the formulation
hectares of cultivable land. Congo-Brazzaville alone has an of the paste to be fried it makes according to the diagrams
area of 10 million hectares [3]. Among the crops grown is presented in figure 1 below:
the safflower (Dacryodes edulis), which produces fruits
called safou.

The safflower (Dacryodes edulis) belongs to the

family of the Burseraceae [4]. It is a forest tree that has
several therapeutic properties. Its fruit, called safflower, has
a nutritious pulp that contains 40 to 65% lipids [5] and 10 to
30% protein [6].

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Volume 8, Issue 4, April 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Sorting Reception of safou pulp

Cleaning Mixing with ingredients

Weighing
Moulding

Bleaching
Frying

De-foiling

Removal of the surface oil

Mixing

Safflower pulp Preservation and storage

Conservation and storage

1- Extraction of safou pulp 2- Frying to obtain chips

Fig. 1: Chip manufacturing diagram

 Formulation :
For the preparation of safflower paste, the formula presented in Table I was used :

Table 1: composition of the mixture of safflower paste

Ingrédients Safflower pulp (g) Salt (g) Sugar (g)
Nature of the product
Plain potato chips 100 - -
Salted potato chips 100 2.5 -
Sweet potato chips 100 - 2.5

Three types of chips were made : plain chips (without  Ash content [12]
salt and sugar) cooked at 150 °C, salty chips cooked at 160 The ash content is obtained after incineration of the
°C and sweet chips cooked at 170 °C. potato chip grit at a temperature of 450-550 °C in an
electrically heated muffle furnace for 8 h until a constant
B. Physico-chemical analysis mass is reached.
 Water content [10]  Crude fiber content [13]
The water content was determined after drying 10 g of Determination of the fiber content of the composite
chip sample in the oven (INDERLAB 0 - 250 °C) at 105 °C flour according to the AOAC method [13]
for 24 h.
 Carbohydrate content (AOAC, 2005) [14]
 Protein content [11] The carbohydrate content was determined according to
The protein content was determined after determination the method proposed by AOAC:
of total nitrogen according to the Kjeldahl method (VELP
SCIENTIFICA DK 6) after sulfuric mineralization in the % Carbohydrates = 100 - (% Water + % Protein + %
presence of selenium catalyst. The nitrogen content value Fat + % Ash) (1)
obtained was multiplied by 6.25 to quantify the protein
content.  Energy value
The energy value was calculated using Atwater's
 Lipid content [12] specific coefficients for protein, fat and carbohydrate [15].
The extraction of lipids was done by n-hexane using the
Soxhlet (PIERRON 250 mL). After extraction, the oil Energy value (Kcal) = [(% Carbohydrates × 4) + (%
obtained was placed in an oven at 50 °C to evaporate the Protein × 4) + (% Fat × 9)](2)
remaining solvent.

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Volume 8, Issue 4, April 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
 Mineral content  Hedonic tests
The phosphorus was determined by spectrocolorimeter. The hedonic tests were carried out on 14 people. Four
The potassium, calcium and magnesium were determined by (04) parameters were evaluated, namely, taste, flavor, color
flame photometry with wave lengths of 766 nm. and texture.

III. RESULTS ET DISCUSSION

The manufactured chips are shown in Figure 2 below:

Plain chips Sweet chips Salty chips

Fig. 2: The three categories of manufactured chips

A. Physico-chemical characteristics of the chips

The physico-chemical composition of the chips is presented in the following table II:

Table 2: Physico-chemical composition of chips

Nature de chips Chips natures Salted chips Sweet chips
Température (°C) 150°C 160°C 170°C
Eau (%) 5.15±0.16 2.70 ± 0.06 5.13 ± 0.15
Protéines (%) 7.42±0.12 5.85±0.15 6.41±0.11
Lipides (%) 69.32±0.30 65.51±0.29 62.29±0.16
Glucides (%) 17.16±0.17 24.99±0.45 25.20±0.13
Fibres brutes (%) 0.98±0.14 0.094± 0.002 0.15 ± 0.003
Cendres (%) 0.95±0.38 0.95 ± 0.37 0.97 ± 0.13
Valeur énergétique (kcal/100gMS) 722.20±12.85 712.95 ± 0.42 687.05 ± 0.32

The analysis of the table shows us that: the water This difference can be explained by the duration of passage
contents of salted potato chips, sweet potato chips and plain of each type of chips in the frying oil and also by the
potato chips with saffron are 2.70 ± 0.06%, 5.13±0.15% and cooking temperature applied. A high absorption of frying oil
5.15±0.16%, respectively. The values obtained with the has been observed at 120 °C [19]; [20]. The lower the frying
salted saffron chips are lower than 2.29% recommended for temperature the longer the frying time. The values obtained
salted potato chips (CIQUAL 2013). The water contents of with safflower chips are higher than those found by [18],
the chips obtained from safflower pulp are lower which states that 100 g of potato chips provide 12% lipids.
68.29±0.31% found with the chips based on plantain [16].
These values obtained show that, these chips could be The carbohydrate contents of the potato chips are
preserved for a long time, because the alteration of 17.16±0.17% and 29.20±0.13% for plain and salted potato
foodstuffs by molds intervenes when the humidity of the chips respectively. The carbohydrate content of the sweet
product exceeds 12% [17]. potato chips is higher than that of the others due to the
addition of sugar in its formulation. The carbohydrate
The protein contents of sweet potato chips, salted content of saffron-based chips is lower than that of salted
potato chips and plain potato chips are 5.85 ± 0.15%, 6.41 ± potato chips (52.90%) according to Anses, [21]. With these
0.11% and 7.42±0.12% respectively. These values are close values, the saffron chips could be a necessary food
to 6.50 g/100 g of salted potato chips According to [18]. supplement to contribute to the carbohydrate energy intake
These potato chips could be an additional protein intake in in a food ration.
the diet of the young child.
The fiber contents are 0.15 ± 0.003% for sweet potato
The lipid contents of the chips obtained varied chips, 2.70 ± 0.06% for salted potato chips and 0.98±0.14%
between 62.29±0.16 and 69.32±0.30% for sweet chips and for plain potato chips. The fiber content of plain potato chips
plain chips respectively. The salted chips (65.51±0.29%) is higher than that of salted and sweet potato chips. These
have a slightly higher lipid content than the sweet chips. fiber contents are lower than 5% according to Anses, [21].

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Volume 8, Issue 4, April 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Fiber, especially cellulose, plays an important role in the The energy values of sweetened saffron chips and
functioning of the intestinal muscles, and therefore in the plain chips are 687.05±0.32 kcal/100gMS and 722.20±12.85
intestinal transit. Foods rich in fiber provide a feeling of kcal/100gMS, respectively. These values are higher than
satiety that helps prevent overweight, contribute to reduce 487 kcal/100g of salted potato chips [23]. These high values
blood cholesterol levels and prevent cardiovascular diseases. can be explained by the amount of oil absorbed by the chips
They also reduce the risk of gallstones and some cancers. during frying.

The ash contents of the chips ranged from 0.95 ± 0.37 The mineral composition of the chips is presented in
to 0.97 ± 0.13% for salted and sweetened safflower chips, the following Table III:
respectively. The ash contents of the different are similar.
These values are less than 4.02% according to [22].

Table 3: Mineral content

Minerals (mg/100g) Calcium Phosphorus (P) (P) Potassium Magnesium
(Ca) (K) (Mg)
Chips

Salt 64.04 105.12 219.74 70.37

Sugar 31.86 93.19 302.07 45.78

The analysis of this table shows that, the salted saffron These high contents could allow the chips of safou to
chips contain more minerals than the sweetened saffron contribute to an important part of the RDA in minerals.
chips. Indeed, for the salted chips we have 64.04 mg of Because according to Anses [21], 97.00 mg of phosphorus
calcium, 105.12 mg of phosphorus and 70.37 mg of would represent 14% of the RDA in phosphorus.
magnesium. On the other hand, in the case of sweet chips
we note 31.86 mg of calcium, 93.19 mg of phosphorus and With these values, these chips can be recommended in
45.78 mg of magnesium. In addition, with regard to the diet because Ca, P, K and Mg play an important role in
potassium, the sweet potato chips are richer with 302.07 mg the mineralization and optimal growth of the skeleton, in the
against 219.74 mg. According to [18], salted potato chips growth of muscle mass and in the immune system [24]; [25];
contain 23.8 mg of calcium, 106 mg of phosphorus, 754 mg [26]. K plays an important role in the maintenance of the
of potassium and 27.70 mg for magnesium. On the whole, balance of contractions between the intra and extracellular
the results obtained are higher than those of the literature, environment and normal blood pressure [27]. These
except for potassium, whose value is more than double. micronutrients also help to combat infant malnutrition.

B. Hedonic results
The results of the hedonic tests are presented in Figure 3 below:

Fig. 3: Hedonic test results

The analysis of Figure 1 shows us that, from the point sweetened chips (3.86±0.83) followed by the plain
of view of flavor, the highest average is that of sweet potato (3.85±0.74) and salted (3.64±0.81) chips.
chips (3.86±1.19) while the average is 3.36±0.89 and
3.43±1.05 for salted and plain potato chips respectively. The The three chip formulations obtained have hedonic
best-rated texture was that of sweet potato chips (4.93±0.26) characteristics close to each other. The sweetened chips are
followed by plain potato chips (4.71±0.45) and salted potato slightly better appreciated than the plain and salted chips.
chips (4.64±0.48). The best rated odor was that of plain This could be due to the addition of the sugar necessary for
(3±0.74) and salted (3±0.81) potato chips than sweet potato the Maillard reaction that takes place between the amino
chips (2.93±1.03). The best rated color was that of the acids and the sugars. This reaction is important because it is

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Volume 8, Issue 4, April 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
responsible for the production of odors, flavors and [12.] AOAC. (1995). Official méethods of anlysis. Fatty
browning of when food is cooked [28]. Rapid browning can Acid in Seafood, Official Méthod 937.26, Arlington,
be observed at oil temperatures between 160 and 190 °C VA, p14
caused by rapid heat transfer [29]. [13.] AOAC. (2000). Official méthods of analysis for total
dietary fiber : 985.29 ; 992.16 et 991.43.
IV. CONCLUSION Gaithersburg. MD : AOAC international, 32.1.18
[14.] AOAC. (2005).
The objective of this study was to Manufacture and [15.] Soro S, Konan G, Elleingand E, N’guessan D and E
physicochemical characterization of chips based on the pulp Koffi. (2013). Formulation d’aliments infantiles à
of safflower (Dacryodes edulis), in order to propose a base de farines d’igname enrichies au soja. African
snacking product and to fight against the post-harvest loss of Journal of Food, Agriculture, Nutrition and
the fruits of the safflower. This study showed that the Development. ISSN.1684 – 5374
manufacture of chips from the pulp of safflower is effective. [16.] Pambou-tobi NPG. (2015). Influence des conditions
The technique used resulted in chips rich in lipids and de friture profonde sur les propriétés
carbohydrates but with low protein and ash contents. The physicochimiques de la banane plantain Musa AAb «
use of other ingredients than salt and sugar would be harton » : étude du vieillissement des huiles et
necessary to improve their nutritional value. Thus, the modélisation des transferts de matière au cours du
monitoring of some parameters such as the temperature- procédé. Thèse de doctorat, UMNG-FST, 2015 : 1-
duration of cooking would allow to optimize the technique. 227
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