Effect of pre-processing conditions on oil point pressure of sheanut (Vitellaria paradoxa) kernel

Abstract

Oil point pressure of sheanut kernel was determined under different pre-processing conditions of moisture content, heating temperature, heating time and particle size. Results show that the pressure decreased as moisture content increased from 4% to 6%, and thereafter, increased with further increase in moisture content. It equally decreased with increase in temperature and heating time. Highest oil point pressure value was 2.6389MPa for coarse kernel particles at 4% moisture content heated at 50^oC for 5 min, and 1.5554MPa for fine particles at 10% moisture content heated at 50°C for 5 min. Lowest value for coarse and fine kernel particles was 0.929MPa and 0.6380MPa respectively and this was obtained at the conditions of 6% moisture content, 100^oC and 15 min heating time. ANOVA showed that all the pre-processing variables and their interactions significantly affected the oil point pressure of at 1% level of significance. This was confirmed using Response Surface Methodology. Multiple regression analysis yielded equations that expressed oil point pressure as a function of kernel moisture content, heating temperature and heating time. The models yielded coefficients that enabled oil point pressure of the kernel to be predicted with high coefficient of determination.