Valorization of <i>Dialium guineense</i> fruit seeds as a new hydrocolloid for food application

Abstract Processing Dialium guineense fruit pulp into soft drinks is currently the only value chain of this fruit in the Republic of Guinea. As for the seeds, they are entirely discarded in nature. This study aims to add value to these seeds by transforming them into seed powder and mucilage, and to assess the techno-functional potential of each of these products by analysing their physicochemical characteristics and functional properties. The results show a high proportion of seeds (over 58%), with a high level of mucilage extracted (21.08 ± 0.74%) from these seeds. Slightly acidic pHs (5.76 ± 0.01 and 5.57 ± 0.02, respectively) give seed powder and mucilage high emulsifying power. Seed powder and mucilage have high water retention capacities at 25 °C (3.97 g water/g DM and 6.68 g water/g DM, respectively), as do their swelling indices (617% and 650%). The colloidal stability of D. guineense fruit nectar is better ensured by seed powder, since from 1.5% seed powder, the sedimentation index is zero. D. guineense mucilage and seed powder (finely ground) can therefore be used to improve the colloidal stability of D. guineense fruit nectar, as well as for other food applications, notably as a thickener, emulsifier, and foaming agent.