Figure 1. Palmyra palm B. aethiopum Mart (A), ripe fruit (B) and boiled hypocotyl (Koboula) obtained from germinating ripe fruit (C)

From

Evaluation of Nutritional Composition of Borassus aethiopum Mart. hypocotyl (koboula) Consumed in Burkina Faso

Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Cissé Hama, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré, Aly Savadogo

American Journal of Food Science and Technology. 2019, 7(6), 215-222 doi:10.12691/ajfst-7-6-8