Optimization of canning process conditions for fermented African oil bean (Pentaclethra macrophylla Benth) seeds in three different media

 Victor N. Enujiugha1, Charles T. Akanbi2(1. Department of Food Science and Technology, Federal University of Technology, P.M.B. 704, Akure, Nigeria;2. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria) Abstract: The thermal processing variables for starter culture fermented African oil bean (Pentaclethra macrophylla Benth) seed product ugba in three media (brine, refined groundnut oil and tomato sauce) and at three temperatures (110℃, 116℃ and 121℃) were investigated.  Thermal inactivation studies using Bacillus stearothermophilus 1518 spores showed that the z-values for the thermal processing were 10.5℃, 12.5℃ and 11.0℃ for brine-, oil- and sauce-canned samples, respectively.  At 121℃ processing temperature, the D values of 2.2 min (brine), 3.5 min (oil) and 3.2 min (sauce) would give 5D process times of 11.0, 17.5 and 16.0 min, respectively, as the targeted F values, which are lower than the experimental F values obtained for the three media.  Heat penetration studies showed that process times according to general method were in the range 39.3–42.7 min at 121℃, 45.5–49.4 min at 116℃, and 51.4–57.2 min at 110℃.  Brine-canned samples had the shortest process times at 121℃.  The process times by the general method were higher than those by the formula method.  The heating rate index fh was lower in the sauce-canned samples than that in the other samples, especially at 121℃ also higher sterilization temperatures resulted in lower fh values for all the media employed in the canning process.  This was attributed to an increase in sterilization value due to faster heat penetration.Keywords: Pentaclethra macrophylla Benth, fermented product, canning process, Bacillus stearothermophilus spores, processing variables Citation: Victor N. Enujiugha, Charles T. Akanbi.  Optimization of canning process conditions for fermented African oil bean (Pentaclethra macrophylla Benth) seeds in three different media.  Agric Eng Int: CIGR Journal, 2010, 12(2): 95-103. &nbsp

Colour and Fatty Acids Analysis of Fermented and Canned African Oil Bean (Pentaclethra macrophylla Benth) Seeds

The variations in the colour and fatty acid profiles as influenced by the processing steps and changes in canning media during thermal processing of fermented African oil bean (Pentaclethra macrophylla Benth) seeds were investigated. The seed cotyledons were prepared as slices and fermented at 30oC for 72 h. The fermented product was then filled into cans containing the selected media and processed using conventional canning procedures. Cooking and canning steps slightly darkened the light brown colour of the cotyledons. However, overall, thermal processing did not significantly (p > 0.05) affect the colour profile of the fermented seed product ‘ugba’ as shown from a*/b* ratios, hue and chroma values. Although fermentation significantly (p > 0.05) affected the composition and concentrations of fatty acids in the seed oil, the effect of canning of the fermented seed product in three different media (tomato sauce, refined groundnut oil and brine solution) on the fatty acid profiles of the seed oil was not significant (p > 0.05). Linoleic acid, which was the major fatty acid in the raw seed oil (67.20 wt.-% of total fatty acids), increased significantly during fermentation, but further thermal processing in lacquered cans did not affect the fatty acids profile. Keywords: Oil bean seed; fermented product; thermal processing; colour; fatty acid

Physicochemical, Microbiological and Sensory Qualities of Milk Extract from Three Varieties of Tigernut during Storage

Tigernut milk extracted from three varieties in different locations were investigated for physicochemical, microbiological and sensory qualities during storage at ambient temperature (27±2℃). Samples were taken daily to determine the total viable count, pH, total titratable acidity, vitamin C, viscosity, reducing sugar and sensory attributes. The microbial population and load were increased over a period of time with fresh yellow tiger nut milk sample (XY) having the highest total viable mesophilic bacterial load (1.0×103 to 7.0× 104 cfu/ml), followed by Dry small brown tigernut milk sample (ZZ) with highest population of lactic acid bacteria (6.0×103 to 4.5× 104 cfu/ml) and the lowest fungal count (2.0×103 to 1.1× 104sfu/ml), while Dry big brown tiger nut milk sample (YZ) had the highest (2.70 × 104 sfu/g) fungal count. Five species of microorganisms were identified. There was drop in the pH values from 4.7 to 3.6 with the increase in the percentage of total titratable acidity (TTA) from 0.49% to 1.06 % over time in all the milk samples. Viscosity at 5% of YZ milk sample was steady (1.0 Cp), while others decreased from 2.0 to 1.0 Cp. Likewise, the percentage sugar brix level of the milk samples decreased from 5.99% to 2.49% and vitamin C from 30.21 mg/ 100 mL to 20.14 mg/ 100 ml. The sensory qualities of milk sample ZZ had the best overall acceptability while the milk sample YZ was  least accepted. Keyword: Tigernut milk, Storage, Physicochemical properties, Sensory evaluation, Microbial load. DOI: 10.7176/FSQM/84-0

Chemical and Sensory Evaluation of African Yam Bean (Sphenostylis Sternocarpa) Seed-Enriched Cassava (Manihot esculenta) Product (Pupuru)

This study evaluated the proximate composition, total energy values and mineral profiles of Pupuru flour blends produced from fermented cassava (Manihot esculenta Crantz) roots enriched with African yam bean  (Sphenostylis stenocarpa) seeds (AYBS) and sensory qualities of stiff dough meals prepared from them. African yam bean seeds were cleaned, washed with and soaked in clean water for 24 h, manually dehulled, rinsed, cooked for about 45 min, rinsed, dried in an oven at 60 oC for 5 h, cooled to about 30 ± 2oC, milled, sieved and added to cassava which was previously spontaneously-fermented for 96 h, toasted, cooled, milled, sieved and packaged to form Pupuru flour blends of various proportions (0:100 (P100), 5:95 (EP5), 10:90 (EP10) 15:85 (EP15) of AYB seed : cassava) and a commercial sample (CP) was used as a control. The proximate compositions indicated significant (p<0.05) reductions in moisture, fibre and carbohydrate but increased the protein, fat and ash contents and energy values of all the blends as enrichment levels with AYBS increased. Moisture (dry basis), protein, fat, fibre, ash, carbohydrate and total energy contents of the blends ranged from 6.78 - 9.26%, 3.18 - 21.74%, 2.18 – 4.98%, 2.79 - 3.57%,  2.91 – 3.93%, 59.78 - 80.26% and  364.02 - 387.20 Kcal, respectively. Mineral compositions were significantly (P<0.05) different: Sodium (143.00-187.00 mg/100g), Potassium (537.00-675.00 mg/100g), Calcium (129.30-201.50 mg/100g), Phosphorus (63.50-124.00 mg/100g), Magnesium (49.10-71.00 mg/100g), Copper (2.3-3.4 mg/100g), Manganese (1.20-21.20 mg/100g), Zinc (4.50-11.00 mg/100g), Iron (5.20-12.50 mg/100g) while lead was below detection level. All samples had good sensory scores and overall acceptability. Enrichment of Pupuru with AYBS, significantly (p<0.05) improved proximate and energy compositions, mineral profile, and sensory properties, hence, could be used to enhance food security and combat malnutrition in Africa. Keywords: Pupuru, Cassava, African yam bean (Sphenostylis stenocarpa) seed, Malnutrition, Food security DOI: 10.7176/FSQM/96-07 Publication date: April 30th 202

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)

International audienceNote sous Cour de cassation (com.), 6 octobre 2015, n° 14-19.499 (FS-P+B), Sté Toyota Industrial Équipment c/ Sté Fonderie GM Bouhye