%0 Journal Article
%T Valorization of Dacryodes edulis Fruit (Safou) through Improved Drying Procedures, Packaging and Processing
%J Frontiers in Science
%@ 2166-6113
%D 2012
%I 
%R 10.5923/j.fs.20120206.19
%X The drying of safou is practiced in countries where the crop is grown but dried products are of low quality due to a high rate of rancidity. The drying procedure and the material used for packaging dried safou may be responsible for the high rate of rancid safou. The use of safou powder as an ingredient in the making of biscuits will open up new markets for dried safou especially for sour clones and this may reduce the quantity of rancid dried safou in the market. In order to investigate this, safou fruits were dried using two different procedures; ˇ°rapidˇ± and ˇ°slowˇ± procedures and then packaged in polyethylene (PE), polypropylene (PP), vacuum (GR) bags and bottles. Sensory evaluation was performed at 1, 15, 30, 60, 90 days after storage. Safou powder from sour and non-sour clones was used as a partial and complete substitute of butter in making biscuits and the acceptability of these biscuits tested in comparison with regular biscuits. The data showed that 100 % of the test panelists accepted the form of the slow-dried safou compared to just 30 % for the rapid-dried (¦¶2 = 25, df =1, N=36). After 90 days of storage,safou dried using the rapid procedure and packaged in PE and PP were completely rancid while safou dried using the slow drying procedure and packaged in PE and PP were rated as slightly rancid (¦¶2 = 19, df =1, N=36). The panellists rated dried safou packaged in GR and bottle and stored for 90 days as not rancid irrespective of the drying procedure used. Biscuits produced were highly acceptable and no difference was recorded in the acceptability of partial safou biscuits made from sour or non-sour safou powder (¦¶2 = 0.09, df =1, N=36). The proportion of consumers who liked the colour, taste and texture of all biscuits made using non-sour safou powder was higher compared to those who disliked or had no opinion about them (¦¶2 = 24, df =1, N=36). Smaller (40 mm2)safou slices dried for 4 h got rancid faster than those larger (1500 mm2)safou slices dried for 16 h. Vacuum bags and airtight bottles stored dried safou better than PE and PP. Safou powder from sour and non-sour clone can be used directly as a partial substitute of animal fat (butter) in the making of biscuits without going through the costly and laborious oil extraction process.
%K DacryodesEdulis
%K Shelf Life
%K Quality
%K Post harvest Loss
%K Sensory Evaluation
%U http://article.sapub.org/10.5923.j.fs.20120206.19.html