Physicochemical and Functional Properties of Starches of Flour of Cycas Fruits or “ntsambu” From Comoros
Year: 2024
Type: article
Abstract: Cycads are archaic gymnosperms whose ovules provide almonds, highly valued in the diet by the ancestral populations of the Comoros. These almonds are essentially made up of 72% starch for 100 g of dry flour.Cycas fruit starches of comoros present appreciable physicochemical and functional properties. These starches are more digestible by α amylase compared to other flours such as potato flours. However, a significant fraction of resistant starch is present. The average amylose content (14% to 20%) suggests that these flours can be used in various cooking methods, such as for the production of porridges, cakes and for infant food. Their gelatinization temperature is between 73.5°C and 86.9°C.The reintegration of these fruits into the eating habits of the Comorians should contribute to limiting food security problems and thus promote a reappropriation of this resource by the Comorians and therefore preserve these Cycas unexploited or neglected by a large part of the Comorian population.
Authors: Ibrahim Said Ali, Chakir Ismael, Anli Mohamed, Louisette Razanamparany
Institution: University of Antananarivo
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4401619630