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Optimisation of the Cooking Process of Sheanut Kernels (Vitellaria paradoxa Gaertn.) Using the Doehlert Experimental Design

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Abstract

The response surface method employing Doehlert’s experimental design was used to optimise the cooking of sheanuts to strike a balance between the advantages and disadvantages usually offered by the process. The independent factors investigated were cooking time, cooking temperature and nut size while the responses were moisture content of the kernels, amount of oil extracted, acid and peroxide values of the butter. Second order polynomial models were generated to describe the process for the responses studied. The validity of the models was tested and it was found that they could be used to explain respectively 83%, 99% and 95% of the variation of moisture content, acid value and peroxide value. The cooking process greatly reduced the free fatty acid values of the butter (<6%) but increased its peroxide value (up to 20 meq/kg). The cooking process was significantly influenced by all three independent factors investigated. The optimum conditions defined for the cooking process were: cooking time (95–120 min), cooking temperature (75–90 °C) and nut size (40–45 mm). These optimal conditions gave the following responses: moisture content 51.97% w.b., amount of oil extracted 47.47%, acid value (as FFA) 2.76% and peroxide value 3.87 meq/kg. The parameters of the cooking conditions could be set to appropriate values to give butter of either category 1, 2 or 3 in terms of acid and peroxide values.

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Abbreviations

b 0 :

model coefficient for intercept term

b i :

model coefficient for linear term

b jj :

model coefficient for quadratic term

b ij :

model coefficient for interaction term

m :

mass (g)

N :

normality (N)

n :

number of experiments

r 2 :

regression coefficient

RSEE:

relative standard error of the estimate

∆u :

increment

V :

titre volume (ml)

V 0 :

volume of blank (ml)

x i :

coded value of variable i

x 1 :

coded value of cooking time (dimensionless)

x 2 :

coded value of cooking temperature (dimensionless)

x 3 :

coded value of nut size (dimensionless)

X i :

real value of variable i

\( X_i^0 \) :

central value of the real variable i

X 1 :

real value of cooking time (min)

X 2 :

real value of cooking temperature (°C)

X 3 :

real value of nut size (mm)

Y 1 :

moisture content (% w.b.)

Y 2 :

amount of oil extracted (% d.b.)

Y 3 :

acid value

Y 4 :

peroxide value (meq/kg)

Y exp :

experimental results

Ymod :

theoretical results

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Acknowledgement

This research was supported by the International Foundation for Science, Stockholm, Sweden and the Conseil Ouest et Centre Africain pour la recherche et le Development Agricoles–West African Council for Agricultural Research and Development (CORAF/WECARD), Dakar, Senegal, through a grant to Bup Nde Divine.

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Authors and Affiliations

  1. Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Maroua, Cameroon

    Divine Nde Bup

  2. Department of Chemistry, Higher Teachers’ Training College, University of Yaounde 1, P.O. Box 47, Yaounde, Cameroon

    Charles F. Abi

  3. Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon

    Divine Nde Bup, Dzudie Tenin & César Kapseu

  4. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon

    Clergé Tchiegang

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  1. Divine Nde Bup
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  2. Charles F. Abi
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  3. Dzudie Tenin
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  4. César Kapseu
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  5. Clergé Tchiegang
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Correspondence to Divine Nde Bup.

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Nde Bup, D., Abi, C.F., Tenin, D. et al. Optimisation of the Cooking Process of Sheanut Kernels (Vitellaria paradoxa Gaertn.) Using the Doehlert Experimental Design. Food Bioprocess Technol 5, 108–117 (2012). https://doi.org/10.1007/s11947-009-0274-z

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