Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de &lt;i&gt;Pentadesma butyracea&lt;/i&gt; produit en milieu traditionnel au Bénin

This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high-and low-quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High-quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.

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“…The mass balance was determined at each step according to the method reported by Badoussi et al . (2015).…”

Section: Methodsmentioning

confidence: 99%

“…Quantitative processing parameters (duration, temperature, mass balance) were measured at each step of the process. The mass balance was determined at each step according to the method reported by Badoussi et al (2015).…”

Section: Key Processing Parametersmentioning

confidence: 99%

Boiled yam end‐user preferences and implications for trait evaluation

Honfozo

Adinsi

Bouniol³

et al. 2020

Int J of Food Sci Tech

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“…The first quality grade butter (FFA < 1%, PV < 10 meq/KgO 2 ) is used by cosmetic industry, whereas the second quality grade butter (FFA < 3%; PV < 15 meq/Kg) is appropriate for the food industry (Lovett et al, 2012). Cooking and drying have been identified as the main pretreatment steps in the traditional processing of P. butyracea butter as they affect yield and the quality of the final product (Badoussi et al, 2015). Thus, it is important in optimizing cooking and drying processes during the P. butyracea butter production through temperature and time settings.…”

mentioning

confidence: 99%

Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

Badoussi¹,

Azokpota²,

Madodé³

et al. 2015

Afr. J. Biotechnol.

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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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