Physicochemical Quality of Kernels from Terminalia catappa L. and Sensory Evaluation of the Concocted Kernels

Godi H. M. Biego, Amoin G. Konan, Togba E. Douati, L. P. Kouadio


This study focused on the physicochemical characterization of the kernels from Terminalia catappa L. and sensory evaluation of appetizers concocted from these kernels. The results of the physicochemical analyzes were as follow: ash (4.0±0.1%), proteins (40.9±1.3%), lipids (50.6±1.0%), total sugars (1.4±0.1%), reducing sugars (0.3±0.01%) and moisture content (3.8±0.4%). Acid and peroxide values were respectively 1.3±0.2% and 6.30±0.23 meq O2/kg oil. Two appetizers were concocted from the fresh kernels of Terminalia catappa L: Salted Roasted Kernels (SRK) and Unsalted Roasted Kernels (URK). A comparison of sensory profiles of both appetizers showed that they were not significantly different (p<5%) for the parameters sweet and oily but different (p<5%) for the parameters salty, bitter and firm. However, the tasters’ preference for the Salted Roasted Kernels was not significantly different from their preference for the Unsalted Roasted Kernels. The appetizers from Terminalia catappa L. (SRK and URK) were then compared to other appetizers readily available in markets and malls: Salted Roasted Peanuts (SRP), Unsalted Roasted Peanuts (URP), Unsalted Roasted Hazelnuts (URH) and Salted Roasted Cashew nuts (SRC). The preference order was: URH<URK<SRK<URP<SRC<SRP.

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