Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)

The aim of this work is to provide a process for obtaining natural carob syrup of Morocco carob pods and their total and reducing sugar. Samples were collected from different regions in the agro-forestry system of Morocco. The total sugar and reducing sugar in pods obtained from different regions were 31.5-50.1 and 10.2-14.6 g/100 g % w/w'', respectively. The yield of syrup from the different regions varies between 28.76 and 37.22 g/100 g % w/w''. Populations from Essaouira and Beni-mellal have higher levels of sugar and yield of syrup. The values obtained vary according to the origin of the samples. (C) 2011 Production and hosting by Elsevier B.V. on behalf of King Saud University.