Evaluation of canned fermented oil bean seed slices during ambient storage

Abstract

African oil bean (Pentaclethra macrophylla Benth) seed slices were prepared, fermented and canned in three
different media using conventional batch retort procedures. The canned products were subjected to sensory
evaluation using a 20 man panel of judges, and to six months’ ambient storage with monthly analysis being
carried out for total viable counts, peroxide values, free fatty acids and acid values of the sample oils, as well as
for hardness and appearance indices of the canned seed slices. The results show that after 6 months storage
the total viable counts were 9.3 x 103
cfu/g, 1.7 x 104
cfu/g, and 6.0 x 103
cfu/g for the brine-canned, refined
groundnut oil-canned and tomato sauce-canned samples, respectively. Peroxide values and free fatty acids had
lowest concentrations in the product canned in refined groundnut oil; whereas the same product was least
accepted organoleptically in terms of aroma and overall acceptability. The hardness and appearance indices
show increased softening and colour darkening with prolonged storage period, although the samples were still
considered acceptable after 6 months tropical ambient storage.