Irvingia gabonensis, a sustainable resource for the future: Technological challenges, consumer perception and physico-chemical quality

Irvengia gabonensis is classified in the non-wood forest product of interest with high nutritional value. If almonds are used as a sauce thickener, the mesocarp is restricted to consumption or used as a fertiliser. The present study aims at exploring the possibilities of making better use of the mesocarp by transforming it into various by-products and assessing the resulting sensory and physico-chemical quality. The mesocarp has been used to produce macerated alcohol with l’Allotoundo (A) and Curcuma domestica (C) and Pride of China (OG) to obtain liqueur. I. gabonensis has been used in combination with Fonio and baobab to produce various formulations of flour for porridge. It has also been used to produce nectar, juice and a cocktail in combination with pineapple juice. These different products were submitted to consumers to gather their perceptions of colour, smell, texture, taste and overall preference. The pH, Brix level, water content, water absorption capacity and colour were assessed on the favourite products by consumers. The production of liquor based on Irvengia gabonensis and AC requires 10 days of maceration and is less appreciated in sensory quality than that involving OG, which requires 30 days of maceration, but the two do not differ in Brix degree. The combination of Irvengia gabonensis (50 %) with fonio (50 %) is promising for producing a storable porridge flour with a high-water absorption capacity (2.28 ml/g). The resulting porridge has a pH of 3.5, and is much appreciated by consumers. Nectar can be produced from Irvengia gabonensis, but is only appreciated by consumers when 3.25 % sugar syrup is added to mask the bitter character of the pulp, and has a pH of around 4. Combining Irvengia gabonensis with pineapple produces a cocktail with atypical sensory properties. This study opens up possibilities for adding value to Irvengia gabonensis.