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Effet Des Prétraitements Post-Récolte Des Amandes De Pentadesma Butyracea (Sabine) Sur La Technologie D'extraction En Milieu

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Effet Des Prétraitements Post-Récolte Des Amandes De Pentadesma Butyracea (Sabine) Sur La Technologie D'extraction En Milieu F O N D A M Effet des pretraitements post-recolte des amandes E de Pentadesma butyracea (Sabine) sur la technologie N T d’extraction en milieu reel et la qualite du beurre A 1 L M. Vahid AISSI Abstract: Pentadesma butter is still traditionally extracted starting from pretreated 1 Fidele P. TCHOBO almonds by traditional techniques of heating. The aim of this work was to study the effect 2 Armand K. NATTA of the almonds post-harvest pretreatments on the physicochemical characteristics, the 3 Georges PIOMBO extraction yield and the quality of the Pentadesma butter. In addition, the effect of the Pierre VILLENEUVE3 various unit operations of the extraction technology on the quality of the extracted butter Dominique C. K. SOHOUNH- from pretreated almonds was studied. According to the same traditional process of LOUE1 extraction, two various butters of Pentadesma were extracted starting from almonds Mohamed M. SOUMANOU1 differing only by the post-harvest pretreatment applied (roasting or boiling). The color, the aspect and the breaking strength of the almonds were different. The butter extraction 1 Unite de recherche en genie yield varied according to the pretreatment applied. The best yields (33.5 Æ 4.1%) were enzymatique et alimentaire, obtained from boiled almonds, but their transformation was more difficult than that of Laboratoire d’etude et de recherche en roasted. The analysis of the samples at different stages of the transformation allowed the chimie appliquee (LERCA), appreciation of the effect of the almonds pretreatments on the acidity and the peroxide value variations at each unit operation of the butter extraction. The fatty acid Ecole Polytechnique d’Abomey-Calavi, composition and the tocopherol content of the two extracted butters varied with the Universite d’Abomey-Calavi, almonds pretreatments. The roasted almonds provided a richer butter in stearic acid, a 01 BP 2009 Cotonou, and d-tocopherols and less rich in oleic acid than that provided by the boiled almonds. Benin The pretreatments allowed a total loss of the contained linolenic acid, b and d- <[email protected]> tocopherols in the butters and decreased the oleic acid and a- tocopherol contents. The 2 Laboratoire d’etudes et de recherches physico-chemical characteristics of the Pentadesma butter varied according to the forestieres (LERF), almonds pretreatments. Thus, it would be interesting to make a reasoned choice of Faculte d’agronomie, the most suitable post-harvest pretreatment in order to obtain a butter with a good Universite de Parakou, quality and an acceptable extraction yield. BP 123 Parakou, Key words: Pentadesma butyracea, butter, traditional technology, post-harvest, p- Benin hysico-chemical characteristics, quality 3 Unite mixte de recherche ingenierie des agropolymeres et technologies emergentes (IATE), CIRAD, Introduction INRA, Pentadesma butyracea, arbre de la famille des Clusiacees est l’un des nombreux UM II, Produits Forestiers Non Ligneux (PFNL) dont on peut tirer des amandes un beurre Montpellier SupAgro 2, semblable au beurre de karite (Vitellaria paradoxa). Ce beurre constitue un substitut Place Pierre Viala, Bat.^ 31, appreciable au beurre de karite localement utilise par les populations aussi bien en 34060 Montpellier Cedex 1, France agro-alimentaire, en cosmetique que pour certains traitements therapeutiques. Son importance socio-economique a et e mentionnee par Sinsin et Sinadouwirou (2003). Article rec¸u le 7 mars 2011 Plus recemment Natta et al. (2010) ont rev el e que les amandes etaient la partie la accepte le 16 mai 2011 plus recherchee de P. butyracea et que l’extraction du beurre etait la seule utilisation commune a plusieurs groupes ethniques au nord-ouest du Benin. Le ramassage des fruits de P. butyracea et la transformation de ses amandes en beurre sont une doi: 10.1684/ocl.2011.0423 Pour citer cet article : Aissi MV, Tchobo FP, Natta AK, Piombo G, Villeneuve P, Sohounhloue DCK., Soumanou MM. Effet des pretraitements post-recolte des amandes de Pentadesma FONDAMENTAL butyracea (Sabine) sur la technologie d’extraction en milieu reel et la qualite du beurre. OCL 2011 ; 18(6) : 384-392. doi : 10.1684/ocl.2011.0423 384 OCL VOL. 18 N8 6 novembre-de´ cembre 2011 importante source de revenu pour les femmes impliquees rendement d’extraction et la qualitedubeurrede Pentadesma dans ces activites. L’analyse commerciale du ben efice net a butyracea d’une part et l’effet des differentes operations prouve que les femmes impliquees dans le commerce des unitaires de la technologie de transformation sur la qualite amandes et du beurre recup erent entre 47% et 80% du prix du beurre issu des amandes traitees d’autre part. Ceci peut paye par le consommateur, selon la qualite du produit et les s’averer utile dans une approche rurale de l’amelioration de la canaux specifiques de vente (Avocevou-Ayisso et al., 2009). technologie traditionnelle dans le sens ou cela contribuerait a Cependant, en raison de la meconnaissance de ce beurre par renseigner sur les bases scientifiques des differentes operations les acheteurs venant des villes, les transformatrices produisent unitaires de la technologie traditionnelle et sur l’impact des souvent un beurre mixte, issu d’un melange a proportion tres pretraitements post-recolte appliques aux amandes sur le variable des amandes de Pentadesma et de karite. Les rendement d’extraction et la qualite du beurre. amandes de P. butyracea sont egalement vendues melang ees ^ aux amandes de V. paradoxa qui coutent plus chers a certaines periodes de l’annee (novembre a avril) (Avocevou-Ayisso et Materiel et methodes al., 2009). Les amandes et le beurre de Pentadesma pourraient donc, jouer un grand role^ dans la diversification des filieres La methodologie adoptee au cours de cette etude comprend agro-forestieres au Benin. un traitement des amandes et une extraction du beurre en milieu reel avec les transformatrices selon le diagramme Plusieurs etudes notamment celles d’Adomako (1977), de traditionnel couramment utilise dans les regions du nord- Kouadio et al. (1990), de Dencausse et al. (1995), et de ouest du Benin. Ensuite, une analyse physico-chimique des Tchobo et al. (2007) se sont interess ees aux caracteristiques echantillons prelev es tout au long du proced e de transforma- physico-chimiques et la composition de ce beurre. Tous les tion a et e effectuee. echantillons de beurre analyses par ces differents auteurs ont ete extraits au laboratoire par des procedes physiques ou par Traitement des amandes une extraction au solvant. Or, sur toute l’aire de repartition du P.butyracea, le beurre de Pentadesma est essentiellement Deux types de pretraitements ont et e appliques aux amandes. obtenu en milieu rural par une extraction aqueuse d’amandes Un premier lot d’amandes a et e bouilli a l’eau dans une traditionnellement pretrait ees. Cependant, a ce jour, tres peu marmite pendant 2 heures puis sech e au soleil pendant 72 de travaux de recherche se sont interess es a la technologie de heures. La duree de l’ebouillantage varie en fonction de la transformation des amandes en milieu reel et aucun a quantite d’amande et de l’intensite du feu. Le deuxieme lot l’influence des pretraitements post-recolte des amandes sur d’amandes a et er oti^ pendant 48 heures dans un grand four les caracteristiques physico-chimiques et la qualite du beurre traditionnel special fait en terre cuite avec au dessus une grille extrait en milieu reel. L’itineraire technique de la transforma- faite de tiges d’arbre. Ce four est alimente par un feu de bois. tion traditionnelle des amandes provenant des deux especes La partie superieure du four est remplie d’amandes et forestieres Vitellaria paradoxa et Pentadesma butyracea est couverte pour les proteger des intemperies et concentrer la presque le meme.^ La seule difference reside dans l’etape de chaleur venant du feu allume dans la partie inferieure du four. decorticage des noix de karite, les amandes de P. butyracea ne L’ebouillantage des amandes de Pentadesma est pratique par possedant pas de coques. L’extraction du beurre est une les ethnies Waama, Batombu, Yom, et Natimba tandis que le activite essentiellement feminine (Sinsin et Sinadouwirou, rotissage^ est pratique par les Otamari. Lorsque les amandes 2003). Elle est prec ed ee des operations de ramassage, de roties^ ne sont pas suffisamment seches elles sont egalement depulpage, de pretraitement, de sechage et de stockage des sech ees au soleil jusqu’a ce qu’elles le deviennent. Les deux amandes. Ces operations sont suivies de l’extraction pro- types d’amandes ainsi obtenus ont et e transformes et le reste prement dite qui abouti a l’obtention d’un beurre dont la stocke a temperature ambiante dans des bassines et des sacs qualite marchande n’est souvent pas maıˆtrisee. Une analyse de jute. des proced es traditionnels d’extraction du beurre de karite suivant un ref erentiel HACCP (Hazard Analysis Critical Control Extraction du beurre Point) a montre que certaines operations unitaires : le Les deux types d’amandes obtenus apres les traitements depulpage des fruits, le decorticage et la cuisson des graines, le sechage et le broyage des amandes, l’extraction pro- decrits ci-avant ont ete utilises. Ces amandes provenaient de Yimporma, un village de la commune de Natitingou au Nord- prement dite sont critiques pour la qualite du beurre (Womeni, 2004). Le sechage des amandes se fait ouest de la Republique du Benin. Deux types de beurre, l’un issu des amandes bouillies et l’autre des amandes roties,^ ont generalement au soleil ou par fumage (Womeni et al., ^ 2004). Les amandes de P. butyracea sont quant a elles ete extraits selon le meme procede traditionnel (figure 1). traditionnellement bouillies ou roties^ selon les ethnies des transformatrices puis sech ees au soleil. Le traitement ther- Rendement du procede mique des produits alimentaires induit plusieurs modifications La transformation des amandes traitees de Pentadesma en biologiques, physiques et chimiques, entraıˆnant des change- beurre a ete faite aupres d’un echantillon de 5 femmes ments de leurs proprietes sensorielles, nutritionnelles et de representant les ethnies dominantes de la zone leur texture (Van Boekel et al., 2010).
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