Influence of Moisture Content and Compression Axis on Mechanical, Physical, and Phytochemicals Properties of Akuamma (Picralima nitida) Fruits and Seeds

Ndukwu, Macmanus Chinenye; Ohia, A.; Anozie, O.

doi:10.1007/s40030-019-00375-x

Cited by 8 publications

(3 citation statements)

References 38 publications

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“…The developed cassava chipping machine was tested to appraise its performance based on chipping efficiency, throughput capacity, feeding rate and machine capacity. Freshly harvested cassava roots (NICASS 25) were peeled by manual means, washed and weighed using a weighing balance scale (NBT-A200, NANBEI,) with a sensitivity of 0.01 g (Ndukwu et al, 2019b). The chipping machine was powered with a 5.5 HP internal combustion (petrol) engine (model GX160).…”

Section: Experimental Evaluation Proceduresmentioning

confidence: 99%

Development and Optimization of a Manual Fed Cassava Root Chipper for Household Cassava Processors

Nwakuba

Ndukwu

Afam

2020

Turk J Agr Eng Res, TURKAGER

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A motorized, manual fed cassava root chipping machine was developed, evaluated and optimized. The objective of the research is to investigate the effect of moisture content and speed on the chipping sizes, efficiency, throughput and machine capacities. Obtained results showed that the cassava initial moisture content significantly affected the chipping size, machine capacity, throughput capacity and chipping efficiency within the tested moisture content range of 52 to 68% w.b. The machine speed also affected the chipping size, chipping efficiency, machine and throughput capacity. The average chipping size for the cassava chips at the four ranges of moisture content, speeds and constant feed rate of 89±26.6 kg h-1 ranged from 0.56 to 0.96 cm with optimum thickness 0.618 at 450 rpm and moisture content of 65.27% based on desirability factor. The average chipping efficiency ranged from 60 to 90% with an optimum value of 79.57% at 533 rpm and moisture content of 68 % while the throughput capacities of the machine ranged from 49 to118 kg/h with optimum value of 118 kg/h at a speed of 600 rpm and 68% moisture content.

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Section: Experimental Evaluation Proceduresmentioning

confidence: 99%

Development and Optimization of a Manual Fed Cassava Root Chipper for Household Cassava Processors

Nwakuba

Ndukwu

Afam

2020

Turk J Agr Eng Res, TURKAGER

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“…African forests are filled with underutilized fruits that if harnessed can be used in food, pharmaceutical, and allied chemical industries (Ayoade et al, 2015; Ndukwu et al, 2018, 2019). The African black olive ( Canarium schweinfurthii ) also known as Elemi or bush candle is one of the underutilized fruits found in the African forests (Anyalogbu et al, 2020; Ayoade et al, 2015; Orwa et al, 2009; Tchiegang‐Megueni et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Ndukwu

James

Mbanasor

et al. 2022

Food Processing Preservation

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Softening of the pulp of African black olive fruit (Canarium schweinfurthii) is one of the unit operations in the maceration and de‐pulping process of the pulp for consumption or to produce masticatories or oil. The softening process is temperature‐sensitive, and hot water treatments are applied arbitrarily by local processors that might result in the hardening instead of maceration or softening of the fruits. This study, therefore, investigates the effect of hot water treatment on the softening and maceration kinetics of the fruits at different temperatures. To achieve this, two varieties of the fruits were selected and immersed in a water bath at temperatures of 30–60°C. Some of the parameters determined were the moisture absorption rate, hardness ratio, dimensional changes, thermal properties, and softening kinetics. The results showed that the softening curves and kinetics were directly affected by the temperature of the hot water. Hardening of the pulp occurred at a hot water temperature of 60°C for the long variety. In contrast, softening did not take place at 30°C for both varieties. Maceration occurred at 40–50°C for the long variety and 40–60°C for the short variety. The maximum maceration rate was at 50°C with an average softening rate of 0.161 N/hr for long variety and the least rate was 0.0565 N/hr for 40°C short variety. The activation energy was 47.46 kJ/mol for the short variety and 48.06 kJ/mol for the long variety. All the properties were presented as a function of the temperature or moisture content with good results. The obtained data will be helpful in the scaling up of the de‐pulping process of the fruit by developing processing equipment for large‐scale industrial processing and also prevents hardening that can result in losses for small‐scale processors who soften and sell the fruits as snacks. Novelty impact statement Several studies abound on African black olive (Elemi) but none is available on the processing dynamics of softening the pulp for de‐pulping the fruits to produce masticatories or oil. A good number of these research focused on physical properties, biochemical contents, proximate composition, and other in vivo assessments. Therefore, the present study highlights the softening kinetics of the fruit during the maceration process. It showed that (1) hardening of the pulp occurs at 60°C while 30°C cannot cause maceration; (2) The maceration rate follows a three‐period pseudo first‐order kinetics; (3) Quicker maceration can be achieved at 50°C soaking water temperature.

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“…10 It has been shown to possess blood sugarreducing activity both in hyperglycaemic and normoglycaemic wistar rats; confirming its use in folklore medicine for treating diabetes mellitus. [11][12][13] The extracts of the plant have been shown to be very safe for human consumption. 14 In the practice of traditional medicine, the plant products are prepared under unhygienic conditions into several crude dosage forms.…”

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confidence: 99%

Shelf-Life of Formulated Herbal Liquid Dosage Forms of Picralima nitida Seed Extracts for Anti-hyperglycaemic Indication

2021

TJNPR

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Picralima nitida (famApocynaceac) is a deciduous tree with wide distribution in the tropical rain forests of Africa. The plant is gaining increasing scientific and medicinal importance because of its use for treating wide range of ailments. Scientific reports have confirmed its use in folklore medicine for antibacterial control. [1][2][3][4][5][6][7][8] Its antiviral activity has been noted in the laboratory; 9 also, the anti-protozoan activity has been reported. 10 It has been shown to possess blood sugarreducing activity both in hyperglycaemic and normoglycaemic wistar rats; confirming its use in folklore medicine for treating diabetes mellitus. [11][12][13] The extracts of the plant have been shown to be very safe for human consumption. 14 In the practice of traditional medicine, the plant products are prepared under unhygienic conditions into several crude dosage forms. In these forms, the safety and stability remain undetermined. In the present study, the extract of the plant seeds and the pulp, obtained after the removal of the seeds, were formulated into standard dosage forms and evaluated for hypoglycaemic activity. The dosage forms produced from the plant materials were subjected to stability studies using conventional method often employed for orthodox drugs to establish their shelf-life.

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Influence of Moisture Content and Compression Axis on Mechanical, Physical, and Phytochemicals Properties of Akuamma (Picralima nitida) Fruits and Seeds

Cited by 8 publications

References 38 publications

Development and Optimization of a Manual Fed Cassava Root Chipper for Household Cassava Processors

Development and Optimization of a Manual Fed Cassava Root Chipper for Household Cassava Processors

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Shelf-Life of Formulated Herbal Liquid Dosage Forms of Picralima nitida Seed Extracts for Anti-hyperglycaemic Indication

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