In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties ofShô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production, and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the species Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of the technological variant and cowpea variety used, interviewees indicated that a good qualityShô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein(25,0g/100g) and polyphenol (24,3mg/100g)contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals, and contained more fine granules thanShô basi involving whole dehulling(VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali.
Effet des opérations unitaires d'extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin RÉSUMÉ Objectif : Le présent travail vise à déterminer les principales opérations unitaires qui affectent significativement le rendement de production et la qualité du beurre de Pentadesma butyracea (arbre à beurre) obtenu par deux méthodes traditionnelles. Méthodologie et Résultats : Un suivi de la production du beurre suivant les deux méthodes (M1 et M2) traditionnelles les plus utilisées en milieu traditionnel au Nord du Bénin a été réalisé chez trois productrices de beurre à deux occasions différentes. A ces occasions, le bilan des matières a été réalisé. Les caractéristiques physico-chimiques des beurres issus des deux méthodes ont été déterminées par des méthodes de références. Ces caractéristiques sont comparées à celles des beurres extraits avec de l'hexane au Soxhlet à partir des amandes collectées lors des traitements thermiques (amandes bouillies séchées, amandes torréfiées, amandes frites). Le rendement en beurre varie de 30,5±5,1% à 35,8±1,2% pour M1 et de 15,0±1,2 à 36,2 ±0,5% pour M2 et est nettement inférieur à ceux de l'extraction au Soxhlet (45,0 à 51,4%). Les beurres issus des méthodes traditionnelles sont de meilleure qualité que ceux extraits chimiquement dont les caractéristiques physicochimiques varient (CV de 23,7 à 62,3%) en fonction des paramètres opératoires (durée et température) d'obtention des amandes. Conclusion et applications : La cuisson, suivie du séchage au soleil, la torréfaction, la friture, et le barattage sont les opérations qui affectent le plus la qualité et le rendement du beurre de Pentadesma butyracea, quelle que soit la méthode utilisée. Cette analyse scientifique des méthodes utilisées par les productrices rurales pour transformer les amandes de Pentadesma en beurre devrait être utile pour établir les meilleures conditions de transformation des amandes. C'est une étape préliminaire à l'optimisation du rendement d'extraction et de la qualité du beurre de Pentadesma butyracea. Effet des opérations unitaires d'extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin 7977Effect of unit operations on the extraction yield and quality of the Pentadesma butyracea butter produced in traditional areas of Benin ABSTRACT Objective: The present study aims to identify the main unit operations that significantly affect the production yield and the quality of Pentadesma butyracea (butter tree) butter obtained by two traditional processing methods Methodology and Results: Monitoring of the production of two traditional processing methods (M1 and M2) of Pentadesma butyracea butter commonly used in northern Benin were performed by three butter processors at two different occasions. On these occasions, the mass balance has been established. The physico-chemical characteristics of butter from both methods were assessed using reference methods. These characteristics are compared with...
The cooking and the drying of the Pentadesma butyracea kernels are the main steps in the traditional method of extracting P. butyracea butter. In this work, the Response Surface Method with Central composite design was used to optimize the cooking and drying of Pentadesma kernels during P. butyracea butter production. The cooking and drying times, as well as the drying temperature of Pentadesma kernels are considered as independent factors. The moisture content of the Pentadesma kernels, the quantity, the acidity and the peroxyde values of extracted butter were the responses to be expected. The responses have been described using a second degree polynomial models which have been first tested and then used to explain 97.5, 80.7, 96.1 and 97%, of the variation of moisture content, quantity of butter, and acid and peroxide values, respectively. Increasing cooking time and drying temperature greatly reduced the free fatty acid values of the butter (<1%) and peroxide value (<1 meq/kg). The optimum cooking time (110 min), drying temperature (55°C) and drying time (72 h) could be used to get 52.92% of Pentadesma butter equivalent to the category 1 (with 0.62 meq/kg of peroxide and 0.28% of FFA content). Cooking and drying of Pendadesma kernels are important stages in the butter production. This work determined the optimum conditions of cooking and drying processes. These results could be used by P. butyracea butter processors to get good quality of Pentadesma butter and to improve extraction yield.
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