PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

Ulysse Ayihaou Daa-Kpode; Patrice Hodonou Avogbe; Gustave Djedatin; Daniel Datchiglo; Aristide Bakpe; Edmond Sacla Aide; Kolawolé Valère Salako; Farid Baba Moussa; Kifouli Adeoti

doi:10.29121/granthaalayah.v9.i8.2021.4168

Authors

Ulysse Ayihaou Daa-Kpode Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin
Patrice Hodonou Avogbe Laboratoire de Biochimie et de Biologie Moléculaire, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Bénin
Gustave Djedatin Laboratoire De Biologie Moléculaire Et De Bioinformatique Appliquée A La Génomique ; Ecole Nationale Supérieure Des Biosciences Et Biotechnologies Appliquées, Université Nationale Des Sciences, Technologies, Ingénieries Et Mathématiques (UNSTIM), Bénin
Daniel Datchiglo Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin
Aristide Bakpe Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin
Edmond Sacla Aide Laboratoire de Biomathématiques et d'Estimations Forestières (LABEF), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Bénin
Kolawolé Valère Salako Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin
Farid Baba-Moussa Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin https://orcid.org/0000-0003-2276-6042
Kifouli Adeoti Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA), Faculté des Sciences et Techniques, Université d'Abomey-Calavi, Bénin

DOI:

https://doi.org/10.29121/granthaalayah.v9.i8.2021.4168

Keywords:

Coconut, Water, Physicochemical Characteristics, Benin

Abstract [English]

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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