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|Title: ||Yield and Quality of Pycnanthus Kombo Kernel Butter as affected by Temperature-Moisture Interactions|
|Authors: ||Nagre, R. D.|
Ellis, W. O.
|Keywords: ||Pycnanthus angolensis (Pycnanthus kombo)|
Butter extraction efficiency
|Issue Date: ||2012|
|Publisher: ||African Journal of Food Science|
|Citation: ||African Journal of Food Science Vol. 6(8), pp. 224-231, 30 April, 2012.|
|Abstract: ||Preliminary studies of Pycnanthus kombo butter using petroleum ether as extractant have been reported. There is however, lack of data on the chemical composition of the kernels as well as an optimized method for expressing the butter from the kernels. This study discusses the chemical composition of the kernels of P. kombo as well as the optimisation of temperature-moisture interactions for Kombo butter expression using the low-pressure manual press and also the physicochemical properties of the butter extracted at the optimum conditions. A butter content of 74.13% was obtained by proximate analysis. Both processing temperature and paste moisture content significantly (p>0.05) affected the butter extraction efficiencies (BEE). Butter extraction efficiency generally increased at constant temperature as paste moisture content was increased. The study showed high butter extraction efficiencies under three conditions with a peak value of 86.1% at 100°C and 8.0% paste moisture. Physicochemical properties of the butter obtained at the three optimum conditions were not significantly (p>0.05) different and thus, showed no relative changes in butter quality. Hence, using a low-pressure manual (mechanical) press, a much higher yield of Kombo kernel butter can be obtained at a temperature of 100°C and paste moisture content of 8.0% than other conditions investigated in this study.|
|Description: ||Article published in African Journal of Food Science, 2012. Also available at http://www.academicjournals.org/AJFS.|
|Appears in Collections:||College of Science|
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