Study of groundnut-based products consumed in Burkina Faso: improvement and conservation of roasted groundnut called marba-tigue
1993
Simde, R. | Traore, A. | Singh, B.
Results of study of the technological stages from the raw materials to final marba-tigue (roasted groundnut) in Burkina Faso is given. Raw grains are conserved, at the traders level, in the dehulled form. This practice reduces the quality of raw material since it exposes seeds to conditions of rapid bacterial deterioration and fatty acid oxidation. High water content has negative effects on its conservation. Temperature reduces biochemical and organoleptic traits of the product. High temperatures cause water evaporation in the seeds. The steam remaining trapped in plastic bags containing marba-tigue and at low temperatures condenses on seeds and causes bacteria to increase. High temperatures accelerate oxidation reactions, thus reducing the length of conservation. The combined action of variety, water content and conservation temperature on the peroxide rate of samples of marba-tigue conserved during three months, gave values above 20 ml/kg of oil after one month of conservation. After this period, products go rancid
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