TITLE:
Technological Impact on the Quality of Palm Oil from Burundi: Elaeis guineensis, Variety of Dura and Tenera
AUTHORS:
Severin Sindayikengera, Jean Felix Karikurubu, Josiane Manirakiza, Dévote Ndayikengurukiye, Michel Baseka, Prudent Nsabiyumva, Jonathan Niyukuri
KEYWORDS:
Burundi, Dura, Tenera, Acid Value, Oil Palm
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.8,
August
23,
2024
ABSTRACT: The objective of this study is to determine the factors responsible for the acidification of Burundi palm oils. The investigation of the duration of fermentation of palm fruits performed among artisanal producers found that more than 89% of producers from commune of Rumonge ferment for more than 5 days while more than 61% of those from commune of Mutimbuzi ferment for 4 days. The determination of acid value using the method of ISO 660:2009 showed that Dura and Tenera varieties fermented for 4 days had respectively 5.9 ± 2.3 and 5.8 ± 1.8 mg of KOH/g of oil for clustered fruits, 7.03 ± 3.4 and 7.02 ± 3.2 mg of KOH/g for destemmed fruits. After 8 days, the acid values of Dura and Tenera varieties obtained were respectively 10.9 ± 4.7 and 12.5 ± 5.4 mg KOH/g for clustered fruits, 12.5 ± 5.4 and 12.5 ± 4.1 mg KOH/g for destemmed fruits. No significant difference was recorded between varieties. On the other hand, a highly significant difference at p