Objectives : Buriti (Mauritia flexuosa) is an under-utilized Amazonian fruit with a high content in phenolic compounds. Although polyphenols have health benefits, they may also hinder protein digestibility but salivary proteins might counteract this negative effect through binding to polyphenols. The objective of this work was to describe the impact of saliva on protein digestibility of yoghurt containing buriti. Methods : A water extract of buriti flour was mixed with human saliva (LeeBiosolutions) at estimated concentrations varying from 0.001 to 0.05 g polyphenols (GAE)/ml. The particle size distribution in the mixtures was measured by laser diffraction. Pepsin and trypsin activity were measured in presence or not of the buriti extract. Furthermore, an in vitro model of digestion was applied to yoghurt or to yoghurt with buriti flour (1:4 w/w). In the oral phase of digestion, the two food products was mixed with human saliva or simulated salivary fluid SSF (ionic solution) at a ratio of 1:1. The standardized INFOGEST static model was then performed. The gastric and intestinal phases of digestion were conducted using pepsin and pancreatin, respectively. Digestive proteolysis was assessed by measuring accessible NH2 groups in samples over time by the OPA method. Results : Buriti extract also had no significant effect on pepsin or trypsin activity. However, when added to yoghurt, buriti flour had a large inhibiting impact on digestive intestinal proteolysis. Interestingly, the presence of saliva instead of SSF during digestion of buriti-containing yoghurt increased slightly the digestive proteolysis, both in the gastric and intestinal phase. Finally, buriti extract had no detectable impact on particle size in saliva (D50 ~ 45µm), suggesting no major aggregation of salivary proteins. Conclusions : Compared to SSF, saliva improved protein digestibility of yoghurt containing buriti flour, but is unclear whether this occurred through binding of salivary proteins to polyphenols. Further investigations are required.