Nutritional, biochemical and microbiological composition of Borassus aethiopum Mart. sap in Burkina Faso

  • Oumarou Zongo
  • François Tapsoba
  • Florence Leray
  • Carine Bideaux
  • Stéphane Guillouet
  • Yves Traoré
  • Aly SavadogoEmail author
Original Article


The palmyra palm Borassus aethiopum Mart. grow wild and gives natural stands in several localities of central-eastern and eastern regions of Burkina Faso. This work aimed to determine the nutritional, biochemical and microbiological composition of fresh palm sap from B. aethiopum Mart. during the first 4 days of tapping. The composition of palm sap was carried out by HPLC and standard methods. The sap collected during the first 4 days were sugary and contained less alcohol. The mean values of the pH, total and reducing sugars content were 4.84 ± 0.5, 11.36 ± 3.97 and 2.93 ± 1.22% w/v respectively. Sucrose, glucose, fructose and Vitamin C values were 6.75% w/v, 4.99 g/L, 7.09 g/L, 8.93% w/v respectively. Galactose and xylose were not detected. Soluble proteins, arabinose, phenols and ethanol were present in low concentration. Calcium, potassium, magnesium and ammonium were present in palm sap with highest potassium content (13.26 g/L). Lactate (2.41 ± 0.86 g/L), succinate (2.49 ± 1.46 g/L), acetate (0.01 ± 0.006 g/L), malate (0.17 ± 0.31 g/L), propionate (0.07 ± 0.04 g/L), citrate (0.19 ± 0.11 g/L), tartrate (0.08 ± 0.09 g/L) and pyruvate (0.05 ± 0.03 g/L) were detected in palm sap. The microbiological analysis of sap gave 1.23 ± 1.01 × 108 cfu/mL for total aerobic flora, 7.27 ± 1.19 × 105 cfu/mL for yeasts, 1.86 ± 1.63 × 107 cfu/mL for lactic acid bacteria and 3.75 ± 0.75 × 105 cfu/mL for acetic acid bacteria. The fresh sap from B. aethiopum presents good nutritional value and its consumption can help to improve dairy food intake of rural population. It can be used for the manufacture of various products like palm wine, syrups, sugars, functional foods, etc.


Borassus aethiopum Mart. Fresh palm sap Biochemical and microbiological composition Nutritional Burkina Faso 



The authors are grateful the Cooperation Service of French Ambassy in Burkina Faso (SCAC) for their supporting. They would also like to thank INRA, UMR792 INSA Toulouse (France) for the helpful technics.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.LABIA/CRSBAN/Department of Biochemistry and Microbiology, UFR-SVTUniversity Ouaga1 Pr Joseph KI-ZERBO, Burkina FasoOuagadougouBurkina Faso
  2. 2.CNRS 5504 - INRA 792 - INSA, Laboratoire d’Ingénierie des Systèmes Biologiques et des Procédés (LISBP)Université de ToulouseToulouse Cedex 04France

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