Heart of oil palm tree (Elaeis guineensis Jacq.), little known, is a vegetable consumed after boiling. This study is an evaluation of the impact of boiling times (15,30,45 min) on physicochemical and nutritive composition of this vegetable. Moisture, fiber and carbohydrate contents differ significantly (p<0.05) and increased in all three parts (PP, MP, DP) during boiling times. Moisture contents (%) varied from 89.94±0.08 (PP 0 ) to 92.23±0.15 (PP 45 ), 88.13±0.27 (MP 0 ) to 89.75±0.97 (MP 45 ) and 91.38±0.5 (DP 0 ) to 92.08±1.49 (DP 45 ). Fibers contents (%) varied from 26.49±0.13 (PP 0 ) to 32.26±6,89 (PP 45 ), 34.90±0.01(MP 0 ) to 37.67±1.12 (MP 45 ) and 21.9±0.02 (DP 0 ) to 29.41±2.63
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