Carbohydrate and fibre fractions of the fruit of Hyphaene coriacea Gaertn.: compositional characterisation and potential nutritional interest

<ns3:p> Background The fruit of <ns3:italic>Hyphaene coriacea</ns3:italic> Gaertn., consumed in Madagascar, remains poorly documented in compositional terms. This study aimed to characterise its main carbohydrate and fibre fractions in relation to their potential nutritional interest for glycaemic control. Methods Ripe fruits collected in Morondava in February 2021 were dried, ground and analysed on a dry matter basis. Total carbohydrates were calculated by difference. Total sugars, reducing sugars, sucrose and starch were determined using appropriate chemical methods. Crude fibre was measured by the Weende method and lignin was estimated by near-infrared spectroscopy (NIRS). Analyses were performed in triplicate. Results Total carbohydrates represented 87.80 ± 1.44% dry matter, including 53.59 ± 3.09% residual carbohydrate fraction. Total sugars were low (3.91 ± 0.00%), with no detectable reducing sugars. Sucrose reached 3.71 ± 0.00%, starch 13.56 ± 0.27%, crude fibre 34.21 ± 1.66%, and estimated lignin 18.08 ± 0.65%. Conclusions The fruit exhibits a low content of soluble sugars and a high proportion of structural constituents, suggesting potential nutritional interest for glycaemic control, which remains to be confirmed by biological and clinical studies. </ns3:p>