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Lutilisation des autres organes tels que les feuilles et lcorce dans la pharmacope traditionnelle est assez rpandue et les prescriptions varient dune rgion  lautre. En plus de ces organes, il faut mentionner que le safoutier, comme la plupart des espces de la mme famille, secrte des myrrhes, de lencens et des elemis qui peuvent avoir des applications industrielles et pharmaceutiques.</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h2><a name="_Toc7418665"></a><a name="_Toc513967517"></a><a name="_Toc505398037"></a><a name="_Toc504541519"></a><a name="41"></a><a name="_Hlt523632843"></a><span lang=FR style='font-variant:normal !important;text-transform:uppercase'>4.1. <a name="_Hlt523634582"></a>Le safou</span></h2>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <h3><a name="_Toc7418666"></a><a name="_Toc513967518"></a><a name="_Toc505398038"></a><a name="411"></a><a name="_Toc504541520">4.1.1. <span lang=FR>Composition    chimique</span></a></h3>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Silou (1994) fit un tat des lieux des connaissances sur les caractristiques physico-chimiques et technologiques du safou. Dans ce domaine, les principaux rsultats sont dus  Ucciani et Busson (1963) Busson (1965), Tchendji<i> et al</i>. (1981), Umoti et Okyi (1987), Soulier (1987), Bezard <i>et al</i>. (1991), Silou <i>et al</i>. (1991), Kapseu et Tchiegang (1994) Avouampo (1996).</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Les huiles tudies sont extraites soit par la mthode chimique avec des solvants organiques, soit  laide dune presse mcanique.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>En extraction chimique, la teneur en huile varie entre 40 et 65 %, suivant les accessions et le degr de maturit du fruit. Lextraction avec la presse mcanique  partir de la pulpe sche donne un rendement de 25  49 %. Umoti et Okyi (1987) publient un travail de rfrence sur la composition de la pulpe et les caractristiques de lhuile de safou.</span></p>  <p class=MsoBodyText style='text-indent:35.4pt'><span lang=FR>&nbsp;</span></p>  <h6><a name="_Toc7418825"><span lang=FR>Tableau 4.1: Composition moyenne de la pulpe de safou (pourcentage de poids de matire sche daprs Umoti et Okyi, 1987).</span></a></h6>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <div align=center><a name="t41"></a>    <table class=MsoNormalTable border=1 cellspacing=0 cellpadding=0  style='border-collapse:collapse;border:none'>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Cendres</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>10.8</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Fibres</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>17.9</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Huiles </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>31.9</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Protines (N x 6,25)</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>25.9</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Hydrates de carbone</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>13.5</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Energie (K cl/100g)</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>444.7</span></p>   </td>  </tr>  <tr>   <td width=136 valign=top style='width:101.9pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Humidit</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>12.04</span></p>   </td>  </tr> </table>  </div>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h6><a name="_Toc7418826"><span lang=FR>Tableau 4.2: Composition minrale de la pulpe dshuile (mg/100g de matire sche) (daprs Umoti et Okyi, 1987).</span></a></h6>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <div align=center><a name="t42"></a>    <table class=MsoNormalTable border=1 cellspacing=0 cellpadding=0  style='border-collapse:collapse;border:none'>  <tr>   <td width=40 valign=top style='width:29.7pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Ca</span></p>   </td>   <td width=48 valign=top style='width:35.8pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>690</span></p>   </td>  </tr>  <tr>   <td width=40 valign=top style='width:29.7pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Mg</span></p>   </td>   <td width=48 valign=top style='width:35.8pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>450</span></p>   </td>  </tr>  <tr>   <td width=40 valign=top style='width:29.7pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>K</span></p>   </td>   <td width=48 valign=top style='width:35.8pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>2380</span></p>   </td>  </tr>  <tr>   <td width=40 valign=top style='width:29.7pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>P</span></p>   </td>   <td width=48 valign=top style='width:35.8pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>220</span></p>   </td>  </tr>  <tr>   <td width=40 valign=top style='width:29.7pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Na</span></p>   </td>   <td width=48 valign=top style='width:35.8pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>80</span></p>   </td>  </tr> </table>  </div>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h6><a name="_Toc7418827"><span lang=FR>Tableau 4.3: Composition en acides amins de la pulpe.</span></a></h6>  <p class=MsoBodyText align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <div align=center><a name="t43"></a>    <table class=MsoNormalTable border=1 cellspacing=0 cellpadding=0  style='border-collapse:collapse;border:none'>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><b><span lang=FR>Acides amins essentiels (pourcentage de   la matire sche)</span></b></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><b><span lang=FR>&nbsp;</span></b></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Lysine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>6.27</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Histidine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>2.41</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Phnylalanine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>2.97</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Leucine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>9.57</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Isoleucine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>3.87</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Thronine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>4.39</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Mthionine + cystine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>1.02</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Valine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>3.73</span></p>   </td>  </tr>  <tr>   <td width=208 valign=top style='width:155.95pt;border:none;border-bottom:   solid black 1.5pt;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Arginine</span></p>   </td>   <td width=42 valign=top style='width:31.25pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>3.34</span></p>   </td>  </tr> </table>  </div>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <div align=center>  <table class=MsoNormalTable border=1 cellspacing=0 cellpadding=0  style='border-collapse:collapse;border:none'>  <tr>   <td width=177 valign=top style='width:132.75pt;border-top:solid black 1.5pt;   border-left:none;border-bottom:solid black 1.0pt;border-right:none;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><b><span lang=FR>Acides amins non essentiels</span></b></p>   </td>   <td width=51 valign=top style='width:38.3pt;border-top:solid black 1.5pt;   border-left:none;border-bottom:solid black 1.0pt;border-right:none;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><b><span lang=FR>&nbsp;</span></b></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Aspartate</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>15.06</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Serine</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>4.86</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Glutamate</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>17.04</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Proline </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>6.59</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Glycine </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>2.64</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Alanine </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>7.71</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Tyrosine</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>9.97</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Ammonia</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>3.55</span></p>   </td>  </tr>  <tr>   <td width=177 valign=top style='width:132.75pt;border:none;border-bottom:   solid black 1.5pt;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>% protine</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>25.9</span></p>   </td>  </tr> </table>  </div>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Lhuile de safou renferme les mmes acides gras que ceux rencontrs dans les autres huiles vgtales: acide palmitique (35 - 65 %) acide olique (16 - 35 %) acide linolique (14 - 27 %). A ces 3 acides gras qui reprsentent  eux seuls plus de 95 % de la teneur totale en acides gras, il faut ajouter lacide starique, environ 4 %.</span></p>  <span lang=FR style='font-size:10.0pt;font-family:"Times New Roman";layout-grid-mode: line'><br clear=all style='page-break-before:always'> </span>  <h6 style='margin:0cm;margin-bottom:.0001pt'><a name="_Toc7418828"><span lang=FR>Tableau 4.4: Caractristiques de lhuile de la pulpe (Umoti et Okyi, 1987)</span></a></h6>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <div align=center><a name="t44"></a>    <table class=MsoNormalTable border=1 cellspacing=0 cellpadding=0  style='border-collapse:collapse;border:none'>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Acides gras libres (%) </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;border-top:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>14.1</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Indice de saponification </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>201.4</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Indice diode</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>59.6</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Poids spcifique </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.9</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>Acides gras (%)</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>&nbsp;</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C10&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.05</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C12&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.39</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C14&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.14</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C16&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>47.89</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C16&nbsp;: 1 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.10</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C17&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.04</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C18&nbsp;: 0 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>2.13</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C18&nbsp;: 1 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>31.25</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C18&nbsp;: 2 </span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>17.50</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C18&nbsp;: 3</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.29</span></p>   </td>  </tr>  <tr>   <td width=163 valign=top style='width:122.0pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>C20&nbsp;: 0</span></p>   </td>   <td width=51 valign=top style='width:38.3pt;border:none;border-bottom:solid black 1.5pt;   padding:0cm 5.4pt 0cm 5.4pt'>   <p class=MsoNormal><span lang=FR>0.21</span></p>   </td>  </tr> </table>  </div>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Ces donnes sur la composition chimique de la pulpe du safou appellent les remarques et les commentaires suivants sur sa valeur nutritive et sur les perspectives de son exploitation industrielle.</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h3><a name="_Toc7418667"></a><a name="_Toc513967519"></a><a name="_Toc505398039"></a><a name="412"></a><a name="_Toc504541521"><span lang=FR>4.1.2.    Valeur nutritive</span></a></h3>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>La teneur en protines (25.9 %) est faible par rapport  celle de certains olagineux tels que larachide ou le soja. Mais elle est leve par rapport  celle de la majorit des crales qui rentrent dans notre alimentation quotidienne (mas, sorgho, bl, riz etc.), qui ne dpassent gnralement pas 13 %. Ainsi la consommation traditionnelle du safou avec les tubercules (manioc, macabo...) et les crales (mas, pain) est une ration quilibre avec lapport du complment protinique contenu dans la pulpe du safou. </span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>La composition en acides amins essentiels est remarquable surtout pour une huile dorigine vgtale. Les concentrations de la lysine, de la leucine et de la thronine sont semblables  celles rencontres dans luf de poule ou dans le lait de vache. Elles sont de loin suprieures  celles des crales.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>La teneur en fibres, de lordre de 18 % peut jouer un rle important dans la digestibilit de la pulpe du safou et favoriser galement les mcanismes du pristaltisme du tractus intestinal.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>A ces considrations, il faut ajouter la haute teneur en lments minraux tels que le calcium, le potassium, le magnsium et le phosphore ainsi que la forte valeur nergtique qui est de 444.7 K cal pour 100 g de pulpe.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>A ltat brut, lhuile de la pulpe de safou a un indice dacide bas (2-4), un indice diode caractristique dune huile moyennement sature (70-82) et un indice de saponification voisin de 200. Ces caractristiques confirment, daprs Silou (1994) la valeur alimentaire de lhuile de safou.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Lanalyse chimique du tourteau rvle suivant les travaux de Silou (1994) une teneur en matire sche leve, un taux de cellulose brute galement lev, une teneur en protines faible, et une composition minrale dficitaire en zinc, en fer, et en cuivre. Par consquent, lutilisation de ces tourteaux en alimentation animale, ncessiterait un enrichissement en certains acides amins dont la nature peut varier en fonction de lespce animale.</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h3><a name="_Toc7418668"></a><a name="_Toc513967520"></a><a name="_Toc505398040"></a><a name="413"></a><a name="_Toc504541522"><span lang=FR>4.2.1.    Exploitation industrielle</span></a></h3>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Silou (1994) note que lhuile de la graine est semblable  lhuile de la pulpe. Ceci signifie que dans lventualit dune exploitation industrielle, il ne serait pas ncessaire de sparer dabord la pulpe de la graine avant de procder  lextraction. Ceci implique aussi et daprs cet auteur , un gain en matires grasses de lordre de 10 %. Le safou constitue ainsi un cas rare dont lhuile de la pulpe est identique  celle de la graine. La teneur moyenne en insaponifiable est de lordre de 1 % ouvrant ainsi de bonnes perspectives  lexploitation de lhuile de la pulpe du safou dans lindustrie cosmtique. Giacomo (1982) affirmait que lhuile de safou, compte - tenu de sa composition chimique et de ses proprits physiques peut tre utilise aussi bien dans lindustrie du cosmtique que dans lindustrie alimentaire. Il valuait  7 tonnes par hectare le rendement en huile dun verger de safoutiers slectionns compos pour chaque hectare, de 95 arbres femelles slectionns pour leur haut rendement de production et pour la teneur en huile de leurs fruits, et 5 arbres mles jouant le rle de pollinisateurs.</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Malgr ces perspectives particulirement prometteuses, lexploitation industrielle du safou et de son huile reste limite. Les rsultats obtenus dans les laboratoires doivent en sortir pour passer  la phase dapplication dans les industries.</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <h2><a name="_Toc7418669"></a><a name="_Toc513967521"></a><a name="_Toc505398041"></a><a name="42"></a><a name="_Toc504541523"><span style='font-variant: normal !important;text-transform:uppercase'>4.2. </span></a><span lang=FR style='font-variant:normal !important;text-transform:uppercase'>Les autres produits</span></h2>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Lutilisation des organes vgtatifs tels que les feuilles, les racines et les corces dans la pharmacope traditionnelle est courante. Mais labsence de recherche scientifique dans ce domaine et le manque de documentation expliquent quil nait pas t possible de dvelopper ce sujet dans le cadre de cette monographie.</span></p>  <p class=MsoBodyText style='text-indent:35.4pt'><span lang=FR>&nbsp;</span></p>  <span lang=FR style='font-size:10.0pt;font-family:"Times New Roman";layout-grid-mode: line'><br clear=all style='page-break-before:always'> </span>  <p class=MsoNormal align=center style='text-align:center'><a name="_Toc505398042"></a><a name="_Toc504541524"></a><a name="p1"></a><a name="_Toc513967522"><span lang=FR><img border=0 width=272 height=189 src="image_files/image013.jpg"></span></a></p>  <p class=MsoNormal><span lang=FR style='font-size:5.0pt'>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419097"><span lang=FR>Photo 1. Coupe au niveau du rceptacle montrant des canaux scrteurs (cs).</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p2"></a><img border=0 width=275 height=193 src="image_files/image014.jpg"></span></p>  <p class=MsoNormal><span lang=FR style='font-size:5.0pt'>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419098"><span lang=FR>Photo 2. Sac embryonnaire 15 jours aprs la pollinisation.</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p3"></a><img border=0 width=275 height=187 src="image_files/image015.jpg"></span></p>  <p class=MsoNormal><span lang=FR style='font-size:5.0pt'>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419099"><span lang=FR>Photo 3. Premire division du zygote.</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p4"></a><img border=0 width=377 height=262 src="image_files/image016.jpg"></span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419100"><span lang=FR>Photo 4. Diffrenciation de lembryon en un ple racinaire et en un ple apical.</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p5"></a><img border=0 width=386 height=266 src="image_files/image017.jpg"></span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419101"><span lang=FR>Photo 5. Diffrenciation en lobes cotyldonnaires.</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p6"></a><img border=0 width=393 height=249 src="image_files/image018.jpg"></span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419102"><span lang=FR>Photo 6. Jeunes plants de safoutier dans la ppinire de lIRAD  Njomb.</span></a></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><a name="p7"></a><img border=0 width=225 height=349 src="image_files/image019.jpg"></span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoHeading9><a name="_Toc7419103"><span lang=FR>Photo 7. Diversit des caractres des fruits: couleur de lpicarpe, couleur du msocarpe, et formes des fruits.</span></a></p>  <span lang=FR style='font-size:10.0pt;font-family:"Times New Roman";layout-grid-mode: line'><br clear=all style='page-break-before:always'> </span>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><img border=0 width=399 height=280 src="image_files/image020.jpg"></span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoHeading9><a name="p89"></a><a name="_Toc7419104"><span lang=FR>Photos    8 &amp; 9 Chromosomes sur quelques plaques mtaphasiques.</span></a><span lang=FR>    </span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR><img border=0 width=399 height=284 src="image_files/image021.jpg"></span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal align=center style='text-align:center'><span lang=FR>&nbsp;</span></p>  <h3><a name="421"></a><a name="_Toc7418670"><span lang=FR>4.2.1. Le bois</span></a></h3>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Lusage le plus courant surtout en milieu traditionnel est lutilisation comme bois de chauffe. Mais daprs Normand (1948), <i>Dacryodes edulis</i> et <i>Dacryodes letestui</i> sont les 2 espces du genre <i>Dacryodes</i> qui fournissent des billes de diamtre moyen pouvant atteindre jusqu 1,5 m. Les bois, de par leur consistance tendre et leur couleur rose , sont trs proches du bois de lOkoum (<i>Aucoumea klaineana</i>) et par consquent utilisables comme bois duvre. Les formes sauvages de <i>Dacryodes edulis</i> (trs voisines de <i>Dacryodes letestui</i>) rencontres notamment au Sud du Gabon, donnent des bois qui de lavis de Normand (1948), doivent tre considrs comme diffrents de lOzigo et comme un vritable succdan de lOkoum et qui ont t par erreur ou par ignorance commercialiss sous le nom dOkoum. Ces bois du safoutier comme ceux de tous les <i>Dacryodes</i> de la section <i>Pachylobu</i>s se distinguent du bois des <i>Santiria</i> de la section <i>Santiriopsis</i> par labsence de canaux scrteurs.</span></p>  <p class=MsoBodyText style='text-indent:35.4pt'><span lang=FR>&nbsp;</span></p>  <h3><a name="_Toc7418671"></a><a name="_Toc513967523"></a><a name="_Toc505398043"></a><a name="422"></a><a name="_Toc504541525"><span lang=FR>4.2.2.    La rsine</span></a></h3>  <p class=MsoBodyText><span lang=FR> </span></p>  <p class=MsoNormal style='text-align:justify'><span lang=FR>Daprs Guillaumin (1910), les olo-rsines et les rsines des Bursraces sont de loin les produits les plus intressants de cette famille. Ils taient exploits depuis une poque trs recule, avant le 13<sup>e</sup> sicle dans des pays de vieille civilisation telle que lEgypte. En plus des traits morphologiques qui permettent de les identifier, toutes les Bursraces renferment une olo - rsine connue sous le nom de lAmyrine de formule chimique C30 H500 et dont le point de fusion varie entre 170 et 175. Il faut souligner que la principale utilit de certaines espces de Bursrace telles que les espces du genre <i>Bursera</i> ou <i>Commiphora</i> est la production de la rsine. Cet aspect occupe une place secondaire chez les <i>Dacryodes</i>. Ainsi <i>Dacryodes hexandra</i> fournit une rsine vitreuse de got lgrement amer, partiellement soluble dans les solvants organiques tels que la benzine, le chloroforme, le tolune, et lalcool absolu bouillant. Les formes plus solubles de cette rsine sont employes pour la fabrication des vernis, comme la rsine de <i>Bursera simarouba</i>. Pour leur part, les rsines de <i>Dacryodes</i> employes comme encens et comme vulnraire coulent du tronc de larbre  ltat de suc laiteux.</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <p class=MsoBodyText><span lang=FR>&nbsp;</span></p>  <b><span lang=FR style='font-size:14.0pt;font-family:"Times New Roman"; text-transform:uppercase'><br clear=all style='page-break-before:always'> </span></b>  <table width="30%" align="left"><tr>     <td width="50%" align="left"><a href="4.htm#top">Retour</a></td>     <td width="50%" align="right"><a href="5.htm">Suite</a></td>   </tr></table>     </body>  </html> 
