American Journal of Food Science and Technology

In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively.However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 121⁰C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and76.56% respectively. The germination of seeds for 72 h showed significant reduction (P ≤ 0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds.

American Journal of Food Science and Technology. 2015, 3(4), 111-117. DOI: 10.12691/ajfst-3-4-3
Pub. Date: September 18, 2015

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Optimisation of Kernels Preparation Conditions Involved in the Press Extraction of Shea (Vitellaria paradoxa Gaertner F.) Butter

by Mohagir A. M., Bup N. D, Abi C. F., Kamga R. and Kapseu C.

Original Research

In this study, different conditions of press extraction of shea butter were optimised. Response Surface Methodology (RSM) using the Doehlert experimental design has been employed in the optimisation. The independent variables considered were roasting time (0-60 min), roasting temperature (50-300°C), cooking time (0-300 min) and cooling time (0 -60 min). Four-second order polynomial models were generated. The models were well described the responses: extraction yield, acid value, peroxide value and Lovibond red colour of the process with satisfactory fits in terms of absolute average deviation and coefficient of determination. The optimum conditions were found to be 10-15 min roasting time, 160-225°C roasting temperature, 140-275 min cooking time and 30-40 min of cooling time. The optimum responses were 45.7% extraction yield, 19.3 acid value, 5.4 peroxide value and 1.6 Lovibond red colour. The statistical relation between the four independent variables and the process responses was well described.

American Journal of Food Science and Technology. 2015, 3(4), 103-110. DOI: 10.12691/ajfst-3-4-2
Pub. Date: August 27, 2015

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Some Physicochemical Characteristics and Storage Stability of Crude Palm Oils (Elaeis guineensis Jacq)

by Goudoum Augustin, Makambeu Ndomche Anne, Abdou Bouba Armand and Mbofung Carl Moses

Original Research

Oils constitute one of the essential components of balanced diet as good source of energy. The chemical and physical properties of oils are amongst the most important properties that determine the quality and help to describe the present condition of oils. The physicochemical characteristics and storage stability of crude palm oils producer traditionally and industrially in Cameroon were investigated and compared to reference oil manufactured by a leading manufacturing industry. The mean physicochemical parameters of crude palm oils (CPO) before storage were: moisture content (1.15 and 0.25%), free fatty acid (6.49% and 9.44%), peroxide (4.86 meq/kg and 5.70 meq/kg) respectively for traditional and industrial oils, and melting point (33°C). All the physicochemical parameters determined were significantly (p<0.001) higher than those determined for reference. Storage stability of both oils under 30°C showed faster deterioration than when stored at 20°C. The mean free fatty acid values (oleic acid) obtained for both oils when exposed at 30°C and 20°C respectively throughout the period of study (3 months) were 11.08% and 8.03% for industrial oil and 16.50% and 15.19% for traditional oil. Similarly, the mean peroxide values were 10.36 and 9.34 meq/Kg for industrial oil and 11.33 and 10.19 meq/Kg. The physicochemical properties of the CPO indicated that it is edible, drying and suggested its suitability for industrial purposes as well as the nutritional potentials, which could serve as an alternative food ingredient for unsaturated vegetable oil.

American Journal of Food Science and Technology. 2015, 3(4), 97-102. DOI: 10.12691/ajfst-3-4-1
Pub. Date: August 12, 2015

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