Main Article Content
Valorisation de la canne sucrière de "bouche" par la production artisanale du sucre roux
Abstract
The present study was inspired by different traditional processes of production of the brown sugar as they exist in the Latin America and the Caribs. The adjustment to the local conditions has been made
through the choice of the ingredients and equipment. The edible and nourishing brown sugar was manufactured from the sugar cane plants that are locally only used as "cane for the mouth" and to
produce a local hard liquor. The traditional processing of the sugar cane is generally based on the technology of modern sugar factories which includes the stages of extraction, purification, concentration and crystallization. The extraction of the cane juice required an improved manually driven traditional roller crusher. This tool permitted to reach an improved extraction throughput of 67 ± 6%. The sugar cane juice was heated and purified by an extract of gumbo (Hibiscus esculentus) used as a clarifying agent before the concentration. The energetic beating of the concentrated sugar cane juice permitted to induce
crystallization. The sugar obtained was then sun dried. The proximate analysis of the brown sugar compared with that of the refined white sugar of trade revealed for the traditional brown sugar 1.5% protein content and substantial levels of six minerals (potassium, calcium, magnesium, sodium, iron and manganese) whereas the refined sugar was nearly deprived of those chemical elements. Minerals like zinc, lead, cobalt, chromium, copper and cadmium were inexistent in the two types of sugar. This study clearly indicated that, compared with the refined sugar, the brown sugar has higher protein and mineral contents. These attributes make the brown sugar a food sweetener of significant nutritional value.
through the choice of the ingredients and equipment. The edible and nourishing brown sugar was manufactured from the sugar cane plants that are locally only used as "cane for the mouth" and to
produce a local hard liquor. The traditional processing of the sugar cane is generally based on the technology of modern sugar factories which includes the stages of extraction, purification, concentration and crystallization. The extraction of the cane juice required an improved manually driven traditional roller crusher. This tool permitted to reach an improved extraction throughput of 67 ± 6%. The sugar cane juice was heated and purified by an extract of gumbo (Hibiscus esculentus) used as a clarifying agent before the concentration. The energetic beating of the concentrated sugar cane juice permitted to induce
crystallization. The sugar obtained was then sun dried. The proximate analysis of the brown sugar compared with that of the refined white sugar of trade revealed for the traditional brown sugar 1.5% protein content and substantial levels of six minerals (potassium, calcium, magnesium, sodium, iron and manganese) whereas the refined sugar was nearly deprived of those chemical elements. Minerals like zinc, lead, cobalt, chromium, copper and cadmium were inexistent in the two types of sugar. This study clearly indicated that, compared with the refined sugar, the brown sugar has higher protein and mineral contents. These attributes make the brown sugar a food sweetener of significant nutritional value.
