Process Optimisation of Spiced African Locust Bean (P. biglobosa) in Different Packaging Materials
No Thumbnail Available
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Association of Professional Engineers of Trinidad and Tobago
Abstract
A study was carried out on the process optimisation of spiced African Locust Bean in different packaging materials. African locust bean seeds were soaked, steamed, dehulled and fermented naturally for three days. The untreated sample was
first subjected to proximate analysis on the first day (0 week) to serve as the control. Thereafter, the remaining sample was divided into four equal portions (400g each) with each of the three portions preserved with ground ginger, garlic, a mixture of both at a uniform concentration of 4% of each portion size while the last portion had no treatment. Each of the 400g was further divided into 16 portions making each to be 25g and samples to be 64 altogether. In this study, a 44 factorial experiment in a Completely Randomised Design (CRD) was used. The number of replicates was three, and the total number of test trials was 768. The samples were packaged in four different packaging materials (Low-Density Polythene, Polypropylene, Aluminium foil and High-Density Polythene) with each having 0%, 3%, 6%, and 9% perforations respectively. The samples were stored in a refrigerator set at 100° C temperature and 70% relative humidity for a period of four weeks. The values of moisture content, bulk density, vitamin A, Iron, calcium content and pH value were determined at an interval of seven days for a period of four weeks. The result revealed the optimum values of output parameters as follows; minimum Moisture content (6.102 %), maximum Crude protein (39.345 %), maximum Bulk density (0.450 g/ml), maximum vitamin A (163.732 mg/100g), maximum Iron (52.109 mg/100g), maximum Calcium content (1429.249 mg/100g) and maximum pH value (8.46) of the stored product at various conditions.
Description
Keywords
Optimum, Bean, bulk density, crude, protein