@article{ajfst2018647,
author={{BOKOSSA, Alexandrine H. and KONFO, Christian T. R. and KPATINVOH, Brice T. D-G. and DAHOUENON-AHOUSSI, Edwige and AZOKPOTA, Paulin},
title={Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)},
journal={American Journal of Food Science and Technology},
volume={6},
number={4},
pages={181--186},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/4/7},
issn={2333-4835},
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 <i>zomi</i>. 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 <i>z</i><i>omi</i>, 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 <i>zomi</i> and emphasizes the nutritional characteristics of standart palm oil in order to optimize the production of<i> zomi</i> in order to preserve its quality.},
doi={10.12691/ajfst-6-4-7}
publisher={Science and Education Publishing}
}