naa a22 4500 51072647X CHVBK 20180411092754.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0935-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0935-1 Effect of Cooking on Moisture Sorption Isotherms of Sheanut ( Vitellaria paradoxa Gaertn.) Kernels: Evidence from Light and Scanning Electron Microscopy [Elektronische Daten] [Divine Bup, Charles Abi, Gilles Nkouam, Dzudie Tenin, César Kapseu, Clergé Tchiegang, Zéphirin Mouloungui] The standard static gravimetric method was used to determine moisture sorption isotherms of both raw and cooked sheanut kernels at 40, 50 and 60°C in the water activity range 0.11-0.96 in order to evaluate the influence of cooking on the moisture sorption capacity of the kernels. Preliminary analysis showed that the kernels lost a significant quantity of its proteins and carbohydrate during the cooking process. Results of analysis of the moisture sorption isotherms revealed that cooked kernels generally had significantly (p < 0.05) lower equilibrium moisture contents (EMC) than the raw ones for both desorption and adsorption processes. The effect of temperature on the sorption processes as portrayed by the desorption isotherms revealed that EMC decreased steadily with increase in temperature within the water activity range 0.10-0.8 aw but increased rapidly with increase in temperature above 0.8 aw resulting in the overlap of isotherms for all sorption processes. This crossing over of isotherms was attributed to the dissolution of sugars at higher water activities. The protein matrix in the kernel was observed using light microscopy and was found to have been disorientated after cooking. Studies using light and scanning electron microscopy revealed that the reduced ability of cooked kernels to sorb water could be linked to changes in the structure of the kernels brought about by the cooking of the kernels. It is concluded that cooking had a very significant effect on the amount of water sorbed by sheanut kernels. Springer Science+Business Media, LLC, 2012 Cooking nationallicence Sheanut kernels nationallicence Sorption isotherms nationallicence Microscopy nationallicence Water activity nationallicence Bup Divine Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut Abi Charles Department of Chemistry, Higher Teachers Training College, University of Yaounde 1, P.O. Box 47, Yaounde, Cameroon aut Nkouam Gilles Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut Tenin Dzudie Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Kapseu César Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Tchiegang Clergé Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Mouloungui Zéphirin Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INP, INRA, 4 allée Emile Monso, BP 74233, 31432, Toulouse Cedex 4, France aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1897-1906 1935-5130 6:8<1897 2013 6 11947 https://doi.org/10.1007/s11947-012-0935-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0935-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bup Divine Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Abi Charles Department of Chemistry, Higher Teachers Training College, University of Yaounde 1, P.O. Box 47, Yaounde, Cameroon aut NATIONALLICENCE 700 1- Nkouam Gilles Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Tenin Dzudie Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Kapseu César Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Tchiegang Clergé Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Mouloungui Zéphirin Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INP, INRA, 4 allée Emile Monso, BP 74233, 31432, Toulouse Cedex 4, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1897-1906 1935-5130 6:8<1897 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence SWISSBIB 51072647X BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer