Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)

Alexandrine H. BOKOSSA^{1, 2}, Christian T. R. KONFO¹, Brice T. D-G. KPATINVOH¹, Edwige DAHOUENON-AHOUSSI^1, and Paulin AZOKPOTA²

¹University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO BOX: 2009 Cotonou, Benin

²University of Abomey-Calavi, Faculty of Agricultural Sciences, Laboratory of Food Sciences, Cotonou, Benin

Cite this paper:
Alexandrine H. BOKOSSA, Christian T. R. KONFO, Brice T. D-G. KPATINVOH, Edwige DAHOUENON-AHOUSSI and Paulin AZOKPOTA. Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review). American Journal of Food Science and Technology. 2018; 6(4):181-186. doi: 10.12691/ajfst-6-4-7

Abstract

In Benin, several categories of palm oil are produced and marketed. These are mainly standart palm oil, pasty palm oil and flavored palm oil commonly known as zomi. These oils are obtained from different unit operations including fruit baking, treading, washing, cold skimming, juicing and hot skimming. While several studies have been based on the production and quality of palm oil, standard, very few have addressed the production of the zomi, adored by oil consumers but whose global spread of technology is limited. Also, the production of flavored palm oil includes a severe heat treatment. This treatment would lead to a reduction in its final nutritional value. This review compares the production technology of standart palm oil with that of zomi and emphasizes the nutritional characteristics of standart palm oil in order to optimize the production of zomi in order to preserve its quality.

Keywords:
palm oil production technologies physico-chemical quality zomi Benin

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