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

Victor N. Enujiugha, Charles T. Akanbi

Abstract


 

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.

 

 


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