Bienvenue sur la plateforme de gestion des conférences, des salles, des ateliers et autres évènements à l’Université du Burundi

11–15 nov. 2024
Campus Mutanga
Fuseau horaire Africa/Bujumbura

Technological impact on the quality of palm oil from Burundi: Elaeis guineensis, variety of Dura and Tenera

14 nov. 2024, 11:15
15m
FABI-EANSI/1-1 - Salle EANSI (Campus Mutanga)

FABI-EANSI/1-1 - Salle EANSI

Campus Mutanga

100
Cultures industrielles/ Industrial Crops Session parallèle 1: AGRICULTURE ET SECURITE ALIMENTAIRE

Orateur

Niyukuri Jonathan (Departement des Sciences et Technologie des Alimenrs, Faculté d'Agronomie et de BioIngéniérie, Université du Burundi)

Description

The investigation of the duration of fermentation of palm fruits was performed among artisanal producers allow to found that more than 89% of producers from commune of Rumonge ferment for more than 5 days while more than 61% of those from commune of Mutimbuzi ferment for 4 days. The determination of acid value using the method of ISO 660:2009 showed that Dura and Tenera varieties fermented for 4 days had respectively 5.9 ± 2.3 and 5.8 ± 1.8 mg of KOH/g of oil for clustered fruits, 7.03 ± 3.4 and 7.02 ± 3.2 mg of KOH/g for destemmed fruits. After 8 days, the acid value of Dura and Tenera varieties obtained were respectively 10.9 ± 4.7 and 12.5 ± 5.4 mgKOH/g for clustered fruits, 12.5 ± 5.4 and 12.5 ± 4.1 mgKOH/g for destemmed fruits. No significant difference recorded between varieties. On the other hand, a highly significant difference at p < 0.05 was obtained between fruits fermented in the open air (e.g. around the foot of the oil palm, FFOA), in a shed when the fruits were not covered (SFNC) and in a shed when the fruits were covered by branches or straw (SFC). At 8 days of fermentation, the acid values of FFOA, SFNC and SFC were 9.1 ± 0.7<12.6±0.8 < 17.7 ± 1.4 for destemmed fruit and 9.1 ± 0.7<13.2± 1.3 < 13.2 ± 3.2 for clustered fruit, respectively. In light of these results, the acidity of Rumonge palm oil is probably due to the long fermentation time and the technique of covering the fruits during fermentation. These results will allow producers to extract good quality oil and consequently improve the health of consumers

Auteur principal

Niyukuri Jonathan (Departement des Sciences et Technologie des Alimenrs, Faculté d'Agronomie et de BioIngéniérie, Université du Burundi)

Documents de présentation

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