Welcome to International Network for Natural Sciences I INNSpub

Paper Details

Research Paper | June 1, 2022

VIEWS 4
| Download 2

Effects of three Parkia biglobosa seeds peeling methods as pretreatments on derived products quality

Mariam Coulibaly/Diakité, Charles Parkouda, Clarisse Sidbewendé Compaoré, Christine Kéré/Kando, Fabékourè Cédric Kambiré, Romaric Geofroy Bayili, Bernadette Kabré, Amadou Rouamba, Bréhima Diawara, Aly Savadogo

Key Words:


Int. J. Biosci.20(6), 155-166, June 2022

DOI: http://dx.doi.org/10.12692/ijb/20.6.155-166

Certification:

IJB 2022 [Generate Certificate]

Abstract

The objective of the present study was to study the effect of three seed peeling methods on the physicochemical characteristics of Parkia biglobosa seeds. Methods used were the traditional peeling with mortar (TPM), the peeling with abrasive wheel (PAW) and the peeling with Engelberg dehuller (PED). The results showed that the peeling of 13 kg of seeds with TPM required about 2820 ± 170.88 ml of water and 380.67 ±17.93 g of ash, and that of PED needed 591.67 ± 173.23 ml of water. However, the PAW did not require water for the same amount of seeds. No significant differences were recorded neither for the yields of the peeling methods, nor for the weight of thousand peeled seeds. High breakage rates were recorded for the PED (12.50 ± 2.53%). The ratios of the weight of thousand peeled seeds compared to the weight of thousand whole non-peeled seeds are all lower than 1. High broken seeds rate of the PED can lead to a loss of production when processing the seeds into soumbala. Kernels from broken seeds may be lost in the washing step of cooked peeled kernels. The ratios of the weight of thousand seeds and the rate of variations (15.85-16.30%) of the peeled seeds compared to the whole seeds showed considerable loss of the teguments of seeds after the different peeling methods. This could contribute to the optimization of the cooking of the P. biglobosa seeds and the processing of cooked seeds.

VIEWS 4

Copyright © 2022
By Authors and International Network for
Natural Sciences (INNSPUB)
http://innspub.net
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Effects of three Parkia biglobosa seeds peeling methods as pretreatments on derived products quality

AFNOR. 1991. Norme AFNOR, NF V03-702, 1991. Céréales : détermination de la masse de mille grains.

Ahouansou RH. 2012. Contribution à la mise au point et à l’optimisation des équipements de transformation agroalimentaire au Bénin : Cas de la décortiqueuse de néré et de la presse d’afitin. Thèse de Doctorat, Université d’Abomey-Calavi, Cotonou, p. 285.

AOAC. 1984. AOAC Association of Official Analytical Chemists.Official methods of   Analysis. (14 th edition). Association of Official Analytical Chemists, Minnesota.USA.

Azokpota P, Hounhouigan DJ, Nago MC. 2006. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology 107(3), 304–309. https://doi.org/10.1016/j.ijfoodmicro.2005.10.026

Bup DN, Kapseu C, Tenin D, Kuitche A, Abi CF, Tchiegang C. 2008. Variation of the physical properties of sheanut (Vitellaria Paradoxa Gaertn.) kernels during convective drying. International Journal of Food Engineering 4(7), 1-18. http://dx.doi.org/10.2202/1556-3758.1201

Camara F, Soro S, Traoré S, Brou K, Djé Koffi M. 2016. Caractéristiques biochimiques et microbiologiques de moutardes africaines produites à base de graines fermentées de Parkia biglobosa et de Glycine max, vendues en Côte d’Ivoire. International Journal of Biological and Chemical Sciences 10(2), 506–518. https://doi.org/10.4314/ijbcs.v10i2.5

Coulibaly/Diakité M, Parkouda C, Compaoré C, Sawadogo A. 2020. Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production. Journal of Applied Biosciences 152, 15698-15708. https://doi.org/10.35759/JABs.152.8

Cruz JF, Hounhouigan DJ, Fleurat-Lessard F, Troude F. 2016. La conservation des grains après récolte. Éditions Quae. p 251. https://doi.org/10.35690/978-2-7592-2437-1.

Diakité M. 2009. Recherche et isolement des bactéries productrices de molécules bioactives dans deux        condiments (soumbala et bi-kalga) : cas des peptides NRPS (Non Ribosomal Peptide Synthétase). Mémoire de D.E.A, Université de Ouagadougou, Burkina Faso, p. 83.

Djivoh H. 2009. Caractérisation physico-chimique des graines de néré et mise au point d’une méthode de fragilisation. Thèse d’Ingénieur Agronome FSA/UNB p 60

Ganou L, Sawadogo/ Lingani H, Diawara B. 2004. Composition et valeur nutritionnelle du soumbala. In. Valorisation technologique et nutritionnelle du néré ou Parkia biglobosa (Jacq) benth. Une espece agroforestière, Diawara B. Jackobsen M. edition DTA/IRSAT/CNRST: Burkina Faso. 99-106 p.

Gutierrez ML, Maizi P, Nago CM and Hounhouigan J. 2000. Production et commercialisation de l’afitin dans la région d’Abomey-Bohicon au Benin. Un exemple d’intégration des femmes dans la filière du néré. Montpellier CERNA, CNEARC, CIRAD Librairie de CIRAD, p. 124.

Koura K, Ouidoh PIG, Azokpota P, Ganglo JC, Hounhouigan DJ. 2014. Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin. Journal of Applied Biosciences 75(1), 6239-6249. https://doi.org/10.4314/jab.v75i1.4.

Lamien N, Ekué M, Ouedraogo M, Loo J. 2011. Parkia biglobosa, néré : Conservation et utilisation durable des ressources génétiques des espèces ligneuses alimentaires prioritaires de l’Afrique subsaharienne.p 8.

Razzavi SMA, Amini MA, Rafe A, Emadzazadeh H. 2007. The Physical Properties of Pistachio Nut and Its Kernel as a Function of Moisture Content and Variety. Part III: Frictional Properties. Journal of Food Engineering 81(1), 226‑235. https://doi.org/10.1016/j.jfoodeng.2006.10.025.

Somda MK, Savadogo A, Tapsoba F, Ouédraogo N, Zongo C, Traoré AS. 2014. Impact of Traditional Process on Hygienic  Quality of Soumbala  a Fermented Cooked Condiment in Burkina Faso. Journal of Food Security 2(2), 59-64.

SUBMIT MANUSCRIPT

Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background