EVALUATION OF THE NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FERMENTED AND NON-FERMENTED SABA SENEGALENSIS SEEDS

Forest resources contribute to meeting the needs of populations through the supply of food and medicinal products. This study aimed to evaluate the nutritional and antioxidant properties of fermented and non-fermented seeds of Saba senegalensis. After 6 days of fermentation, the fermented and non-fermented seeds were dried for 8 days in the sun. Dried seeds were crushed and the flours obtained were used to determine the different parameters. Results of the nutritional properties of non-fermented and fermented seeds are respectively as follows: ash (1.87 and 1.79%), proteins (11.65 and 15.25%), lipids (6.05 and 5.34%) and fibers (54.25 and 52.25%). Mineral element contents are: Mg (55.09 and 50.33 mg/100g), Ca (95.23 and 80.55 mg/100g), zinc (3.15 and 2.83 mg/100g) and Fe (11.36 and 10.81 mg/100g). Concerning the antioxidant properties, the results are as follows: phenolic compounds (272.48 and 320.50 mg/100g), flavonoids (7.66 and 5.41 mg/100g) and tannins (98.81 and 80.81 mg /100g). Anti-radical activity of fermented and non-fermented seeds are 58.19 and 50.73% respectively. These results show that the consumption of Saba senegalensis seeds could contribute to the food security of populations.