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.