African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12271

Full Length Research Paper

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

Eric Badoussi
  • Eric Badoussi
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar
Paulin Azokpota*
  • Paulin Azokpota*
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar
Yann E. Madode
  • Yann E. Madode
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar
Fidele P. Tchobo
  • Fidele P. Tchobo
  • Laboratoire d’Etude et de Recherche en Chimie Appliquee (LERCA) Unite de Recherche en Genie Enzymatique et Alimentaire, Ecole polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin.
  • Google Scholar
Balbine Fagla Amoussou
  • Balbine Fagla Amoussou
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar
Adechola P. P. Kayode
  • Adechola P. P. Kayode
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar
Mohamed M. Soumanou
  • Mohamed M. Soumanou
  • Laboratoire d’Etude et de Recherche en Chimie Appliquee (LERCA) Unite de Recherche en Genie Enzymatique et Alimentaire, Ecole polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin.
  • Google Scholar
D. Joseph Hounhouigan
  • D. Joseph Hounhouigan
  • Departement de Nutrition et Sciences Alimentaires, Faculte des Sciences Agronomiques, Universite d’Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Google Scholar


  •  Received: 10 July 2015
  •  Accepted: 23 September 2015
  •  Published: 30 September 2015

References

Aculey PC, Lowor ST, Kumi WO, Assuah MK (2012). The effect of traditional primary processing of the shea fruit on the kernel butter yield and quality. Am. J. Food Technol. 7 : 73–81.
Crossref

 

AFNOR (Association Française, de Normalisation) (1993). Corps gras et graines oléagineuses, produits dérivés. Recueil de normes françaises, Eds. Afnor, Paris (France).

 
 

Aissi MV, Tchobo FP, Natta AK, Piombo G, Villeneuve P, Sohounhloue DCK, Soumanou MM (2011). Effet des prétraitements post-récolte des amandes de Pentadesma butyracea (Sabine) sur la technologie d'extraction en milieu réel et la qualité du beurre. OCL 18(6):384-392
Crossref

 
 

Altan A, McCarthy KL, Maskan M (2008). Twin-screw extrusion of barley-grape pomace blends: extrudate characteristics and determination of optimum processing conditions. J. Food Eng. 89:24-32.
Crossref

 
 

Aviara NA, Oluwole FA, Haque MA (2005). Effect of moisture content on some physical properties of shea nut. Int. Agrophys. 19:193-198.

 
 

Avocèvou-Ayisso C, Avohou TH, Oumorou M, Dossou G, Sinsin B (2011). Ethnobotany of Pentadesma butyracea in Benin: A quantitative approach. Ethnobot. Res. Appl. 9:151-166.

 
 

Ayegnon BP, Kayodé APP, Tchobo FP, Azokpota P, Soumanou MM, Hounhouigan DJ (2015). Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter. J. Sci. Food. Agric. DOI :10.1002/jsfa.7052.
Crossref

 
 

Badoussi E, Azokpota P, Madodé YE, Amoussou BF, Tchobo FP, Kayodé APP, Dossou A, Soumanou MM, Hounhouigan DJ (2015). Effet des opérations unitaires d'extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin. J. Appl. Biosci. 86:7976-7989.
Crossref

 
 

Badoussi E, Azokpota P, Madodé YE, Kayodé APP, Dosssou A, Soumanou M, Hounhouigan DJ (2014). Variations in the traditional processing methods of Pentadesma butyracea butter in Northern Benin. Food Chain 4(3):261-274.
Crossref

 
 

Bas D, Boyacı IH (2007a). Modeling and optimization I:Usability of response surface methodology. J. Food. Eng. 78(3) :836-845.
Crossref

 
 

Bas D, Boyacı IH (2007b). Modeling and optimization II: comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction. J. Food. Eng. 78(3): 846-854.
Crossref

 
 

Betiku E, Okunsolawo SS, Ajala SO, Odedele OS (2015). Performance evaluation of artificial neural network coupled with generic algorithm and response surface methodology in modeling and optimization of biodiesel production process parameters from shea tree (Vitellaria paradoxa) nut butter. Renew. Energy 76: 408-417.
Crossref

 
 

Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA (2008) Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76:965-977.
Crossref

 
 

Bup Nde D, Abi CF, Tenin D, Kapseu C, Tchiegang C (2012). Optimisation of the cooking process of sheanut kernels (Vitellaria paradoxa Gaertn.) using the Doehlert experimental design. Food Bioprocess Technol. 5:108-117.
Crossref

 
 

Bup Nde D, Boldor D, Astete C (2015). Optimization of microwave assisted extraction parameters of neem (Azadirachta indica A. Juss) oil using the Doehlert's experimental design. Ind. Crop Prod. 65:233-240.
Crossref

 
 

Bup Nde D, Fon Abi C, Nkouam GB, Tenin D, Kapseu C, Tchiégang C, Mouloungui Z (2013). Effect of cooking on moisture sorption isotherms of sheanut (Vitellaria paradoxa Gaertn.) kernels: evidence from light and scanning electron microscopy. Food Bioprocess Technol. 6:1897-1906.
Crossref

 
 

Changrue V, Orsat V, Raghavan GSV, Lyew D (2008). Effect of osmotic dehydration on the dielectric properties of carrots and strawberries. J. Food Eng. 88:280-286.
Crossref

 
 

Codex Alimentarius (1992). Programme mixte FAO/OMS sur les normes Alimentaires. FAO, Rome, (Italy).

 
 

Corzo O, Bracho N, Vasquez A, Pereira A (2008). Optimization of a thin layer drying process for coroba slices. J. Food Eng. 85:372-380.
Crossref

 
 

Defez G (1997). Traitement du beurre de karité. In : Synthèse des techniques connues d'extraction et de conditionnement du beurre de karité au Burkina Faso. Rapport final. Eds. Kassamba B, Projet filière karité du CECI IRSAT, Ouagadougou (Burkina Faso). pp. 3-9.

 
 

Ebrahimpour A, Abd Rahaman ZN, Ean Ch'ng DH, Basri M, Salleh AB (2008). A modeling study by response surface methodology and artificial neural network on culture parameters optimization for thermostable lipase production from a newly isolated thermophilic Geobacillus sp. strain ARM. BMC Biotechnol. 8:88-96.
Crossref

 
 

Erbay Z, Icier F (2009). Optimization of hot air drying of olive leaves using response surface methodology. J. Food Eng. 91:533-541.
Crossref

 
 

Eren I, Kaymak-Ertekin F (2007). Optimization of osmotic dehydration of potato using response surface methodology. J. Food Eng. 79:344-352.
Crossref

 
 

European Commission Directive (2000). European Commission Directive 2000/36/EC on Cocoa and Cocoa Products. Off. J. Eur. Commt. L 197:19-25.

 
 

Honfo FG, Linnemann AR, Akissoe N, Soumanou MM, van Boekel MAJS (2013). Characteristics of traditionally processed shea kernels and butter. Int. J. Food Sci. Technol. 48:1714-1721.
Crossref

 
 

Kek SP, Chin NL, Yusof YA (2014). Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava. J. Food Sci. Technol. 51(12):3609-3622.
Crossref

 
 

Ladurelle H (1984). Ph. D. Thesis, Université Scientifique et Médicale de Grenoble, Grenoble (Fr)

 
 

Liyana-Pathirana C, Shahidi F (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem. 93: 47–56.
Crossref

 
 

Lovett PN, Miller E, Mensah P, Adams V, Kannenberg C (2012). Guide à l'exportation du beurre de karité en Afrique de l'Ouest. Eds. USAID-WATH.

 
 

Megnagnou RM, Niamke S, Diopoh J (2007). Physicochemical and microbiological characteristics of optimized and traditional shea butters from Côte d'Ivoire. Afr. J. Biochem. Res. 1:41-47.

 
 

Mestdagh F, De Wilde T, Fraselle S, Govaert Y, Ooghe W, Degroodt JM, Verhe R., Van Peteghem C, De Meulenaer B (2008) Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT Food Sci. Technol. 41:1648-1654.
Crossref

 
 

Natta AK (2003). Ecological assessment of riparian forests in Benin: Phytodiversity, phytosociology and spatial distribution of tree species. Ph.D. University of Wageningen, Wageningen, Netherlands, pp. 73-88.

 
 

Natta A, Sogbegnon R, Tchobo F (2010). Connaissances endogènes et importance du Pentadesma butyracea (Clusiaceae) pour les populations autochtones au Nord Ouest Bénin. Fruit Veg. Cereal Sci. Biotechnol. 4: 18-25.

 
 

Norris FA (1982). Extraction of fats and oils. In : Bailey's industrial oils and fats products 2. Eds Swern, Wiley, NewYork (USA), pp. 175-252.

 
 

Nsogning Dongmo S, Womeni HM, Tchouanguep Mbiapo F, Linder M, Fanni J, Zarnkow M, Becker T (2014): Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction. Czech J. Food Sci. 32(6): 578-584.

 
 

Olaniyan AM, Oje K (2007). Quality characteristics of shea butter recovered from shea kernel through dry extraction process. J. Food Sci. Technol. 44:404-407.

 
 

Olaniyan AM (2002). A study into the strength parameters of shea kernel as related to processing. Niger. J. Technol. Dev. 2 : 110–119.

 
 

Schaich KM, Shahidi F, Zhong Y, Eskin NAM (2013). Lipid Oxidation. In : Biochemistry of Foods. Eds. Elsevier Inc. pp. 419-478.
Crossref

 
 

Shi QL, Xue CH, Zhao Y, Li ZJ, Wang XY, Luan DL (2008). Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology. J. Food Eng. 87:74-81.
Crossref

 
 

Sinsin B, Sinadouwirou TA (2003). Valorisation socio‐économique et pérennité du Pentadesma butyracea Sabine en galeries forestières au Bénin. Cah. Agric. 12(2):75-79.

 
 

Tchobo FP, Piombo G, Pina M, Soumanou MM, Villeneuve P, Sohounhloue DCK (2009). Enzymatic synthesis of cocoa butter equivalent through transesterification of Pentadesma butyracea butter. J. Food. Lipids 16 : 605–617.
Crossref

 
 

Wani AA, Kaur D, Ahmed I, Sogi DS (2008). Extraction optimization of watermelon seed protein using response surface methodology. LWT Food Sci. Technol. 41:1514-1520.
Crossref

 
 

Womeni HM, Ndjouenkeu R, Kapseu C, Tchouanguep Mbiapo F, Parmentier M, Fanni J (2006). Effet de la cuisson et du séchage des noix de karité (Butyrospermum parkii (G. Don) Kotschy) sur la qualité du beurre. Tropicultura 24:175-182.