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

The palmyra palm 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 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 × 10 cfu/mL for total aerobic flora, 7.27 ± 1.19 × 10 cfu/mL for yeasts, 1.86 ± 1.63 × 10 cfu/mL for lactic acid bacteria and 3.75 ± 0.75 × 10 cfu/mL for acetic acid bacteria. The fresh sap from 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.