FUNCTIONAL PROPERTIES OF TABLE SUGARS DERIVED FROM THE SAP OF THE INFLORESCENCES OF 03 COCONUT (COCOS NUCIFERA.L) CULTIVARS IN COTE DIVOIRE

This study is part of a context of diversification of the uses of the Ivorian coconut tree. The objective was to determine the functional characteristics of crystalline sugars derived from the sap of inflorescences of three coconut cultivars. Red and white sugars from cane were taken as controls. Variations in final temperatures coupled with distinct cooking times were carried out in order to evaluate the effect of the time/temperature couple on the studied parameters. Thus, three different treatments were applied.The functional characterization of the sugars studied shows that coconut sugars are an important source of total polyphenols with levels ranging from 34.64 to 143.12 mg/100g.No polyphenolic compounds were assayed in white cane sugar. Coconut sugars from treatment 1 are less energetic than those from the other two treatments. On the other hand, brown and white sugars from sugar cane are more energetic than those from coconut trees.In view of all the above, coconut sugars, especially those from treatment 1, are natural sweeteners with a low energy value. In addition, they are rich in polyphenols and flavonoids, unlike refined cane sugar and its red counterpart which contains very few nutrients.Thus, coconut sugars produced in Cote dIvoire can be considered as a phytonutrient substitute, capable of replacing sugarcane sugars.