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The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferreddoi:10.1590/1981-6723.5415 fatcat:lyoovxq4nfd4jkig5g7stipxya