Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting
2017
Kwino, Danlami Ibi (College of Agriculture, Jalingo (Nigeria). Department of Agricultural and Bioenvironmental Engineering) | Okonkwo, Wilfred Ifeanyi (University of Nigeria, Nsukka (Nigeria). Faculty of Engineering, Dep. of Agricultural and Bioresources Engineering Department) | Obi, Okey Francis (University of Nigeria, Nsukka (Nigeria). Faculty of Engineering, Dep. of Agricultural and Bioresources Engineering Department)
The purpose of this paper is to examine changes in the mechanical and chemical properties of Monodora myristica seeds and kernels during roasting. The roasting parameters considered in the experiment encompassed three different roasting air temperatures (140 oC, 170 oC and 200 oC) and four different roasting durations (2, 7, 12 and 17 min.). The mechanical properties of seeds were investigated in two orientations (vertical and horizontal) including the bioyield point, rupture force, deformation at rupture and energy for rupture. The chemical properties included the fat, protein, ash, crude fibre and carbohydrate seed content. On balance, the results obtained indicated that the mechanical properties of Monodora myristica seeds and the chemical properties of Monodora myristica kernels improved with increasing roasting temperatures and durations, with the exception of fat and carbohydrate contents. The roasting parameters significantly influenced (p<0.05) the mechanical properties of the seeds in both vertical and horizontal orientations. The chemical properties of the kernels were significantly affected by the roasting conditions, with the exception of the moisture content.
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