,
Alioune Sow,
Médoune Gaye Sarr,
Edmond Antoine Badock,
Nicolas Cyrille Ayessou,
Mady Cissé
Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surface methodology to optimise roasting conditions. The time and temperature varied from 10 to 20 minutes and from 190°C to 210°C respectively. Statistical analysis reveals that they have a significant influence on the response parameters (colour difference, polyphenol content and antioxidant activity) at the 95% confidence level. Colour difference, phenolic compound content and antioxidant activity increased from 32.499 to 54.608, from 53.406 mg/g to 79.036 mg/g and from 78.583% to 91.305% respectively. Roasting conditions (time and temperature) had an impact on phenolic compound content and antioxidant activity. This study revealed that antioxidant activity was correlated with polyphenol content, insofar as a decrease in polyphenol content with temperature led to a drop in antioxidant activity. So to produce the Parkia substitute with high nutritional potential, the response parameters must reach their maximum values. Under these experimental conditions, the optimum roasting parameters are 203°C for 12 minutes, resulting in a colour difference of 49.190, a polyphenol content of 73.949 mg/g and an antioxidant activity of 86.021%.
| Published in | International Journal of Nutrition and Food Sciences (Volume 14, Issue 2) |
| DOI | 10.11648/j.ijnfs.20251402.13 |
| Page(s) | 105-116 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Parkia biglobosa, Oilcake, Roasting, Phenolic Compounds, Antioxidant Activity
| [1] | D. N. E. Thiombiano, N. Lamien, A. M. Castro-Euler, B. Vinceti, D. Agundez, et I. J. Boussim, « Local communities demand for food tree species and the potentialities of their landscapes in two ecological zones of Burkina Faso », Open Journal of Forestry, vol. 3, no 03, p. 79, 2013. |
| [2] | S. Ouedraogo, T. K. TRAORE, B. C. ATCHADE, N. OUEDRAOGO, et R. SEMDE, « Comparative assessment of the quality of Parkia biglobosa trunk bark powders Jacq. Benth (Fabaceae-Mimosoideae) intended for the pharmaceutical production of phyto-drugs », International Journal of Pharmacy and Pharmaceutical Sciences, vol. 14, no 10, p. 24-7, 2022. |
| [3] | T. Sidiki et al., « Evaluation of Parkia biglobosa (Jacq.) trunk’s bark extracts syrup formulation », 2018, Consulté le: 24 janvier 2025. [En ligne]. Disponible sur: |
| [4] |
A. S. Dao et al., « Comparison of chemical composition of fruit pulp of Parkia biglobosa (Jacq.) Benth from differents ecoregions », African Journal of Food Science, 2021, Consulté le: 17 juillet 2024. [Enligne]. Disponible sur:
https://cgspace.cgiar.org/bitstream/handle/10568/110914/Comparison_Dao_2021.pdf |
| [5] | O. Touré et al., « Nutritional Potential of Parkia biglobosa Fruits Pulp Harvested in Senegal », Food and Nutrition Sciences, vol. 15, no 12, Art. no 12, déc. 2024, |
| [6] | O. TOURE, M. G. SARR, O. I. K. CISSE, E. A. BADOCK, N. C. AYESSOU, et M. CISSE, « Optimisation de la pasteurisation du nectar de Parkia biglobosa », Afrique SCIENCE, vol. 25, no 5, p. 105-117, 2024. |
| [7] | O. S. Chiamaka et O. D. Ebenezer, « Evaluation of Physiochemical, Nutritional, Sensorial, and Microbiological Properties of Juice Blends Produced from Parkia biglobosa Pulp and Ixora coccinea Fruits », Journal of science and mathematics letters, vol. 11, no 2, p. 29-38, 2023. |
| [8] | K. Koura, P. I. G. Ouidoh, P. Azokpota, J. C. Ganglo, et D. J. Hounhouigan, « Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin », Journal of Applied Biosciences, vol. 75, p. 6239-6249, 2014. |
| [9] | E. I. Adeyeye, K. O. Ipinmoroti, et M. O. Oguntokun, « Chemical composition and functional properties of the African locust bean (Parkia biglobosa) seeds», Biological Sciences-PJSIR, vol. 45, no 1, p. 29-33, 2002. |
| [10] | B. Ndir, G. Lognay, B. Wathelet, C. Cornelius, M. Marlier, et P. Thonart, « Composition chimique du nététu, condiment alimentaire produit par fermentation des graines du caroubier africain Parkia biglobosa (Jacq.) Benth. », Biotechnologie, Agronomie, Société et Environnement, vol. 4, no 2, 2000. |
| [11] | A. Oti-Boakye, A. Acheampong, G. N. Ohene, A. C. Agyei, et A. A. Agbosu, « Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils », African Journal of Food Science, vol. 12, no 1, p. 1-5, 2018. |
| [12] | J. A. Olowokere, A. I. Onen, M. C. Odineze, I. D. B’aga, et J. N. Akoji, « Extraction and Characterization of Oil from African Locust Bean (Parkia biglobosa) Seed », Asian Journal of Applied Chemistry Research, vol. 2, no 2, Art. no 2, janv. 2019, |
| [13] | K.-S. Youn et H.-S. Chung, « Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology », LWT - Food Science and Technology, vol. 46, no 1, p. 305-310, avr. 2012, |
| [14] | N. Khongpan et P. Anprung, « Effects of roasting conditions on bioactive compound profile of purple maize (Zea mays L.) using response surface methodology », Journal of Food Science and Agricultural Technology (JFAT), vol. 1, no 0, Art. no 0, janv. 2015. |
| [15] | R. Akinoso, A. R. Tanimola, et A. E. Abereola, «Effects of roasting conditions on the properties of Amaranth (Amaranthus cruentus L.) grain using response surface methodology», Food and Humanity, vol. 2, p. 100298, mai 2024, |
| [16] | A. Anisa, W. K. Solomon, et A. Solomon, «Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design», International Food Research Journal, vol. 24, no 6, p. 2285-2294, 2017. |
| [17] | S. Franca, L. S. Oliveira, R. C. S. Oliveira, P. C. M. Agresti, et R. Augusti, « A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment », Journal of Food Engineering, vol. 92, no 3, p. 345-352, juin 2009, |
| [18] | S. Georgé, P. Brat, P. Alter, et M. J. Amiot, « Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products », J. Agric. Food Chem., vol. 53, no 5, p. 1370-1373, mars 2005, |
| [19] | W. Brand-Williams, M.-E. Cuvelier, et C. Berset, « Use of a free radical method to evaluate antioxidant activity », LWT-Food science and Technology, vol. 28, no 1, p. 25-30, 1995. |
| [20] | V. V. Freitas et al., « Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples », Heliyon, vol. 9, no 9, 2023, Consulté le: 21 janvier 2025. [En ligne]. Disponible sur: |
| [21] | E. Nakilcioğlu-Taş et S. Ötleş, « Physical characterization of Arabica ground coffee with different roasting degrees », An. Acad. Bras. Ciênc., vol. 91, p. e20180191, avr. 2019, |
| [22] | K. Król, M. Gantner, A. Tatarak, et E. Hallmann, « The content of polyphenols in coffee beans as roasting, origin and storage effect », Eur Food Res Technol, vol. 246, no 1, p. 33-39, janv. 2020, |
| [23] | G. Sacchetti, C. Di Mattia, P. Pittia, et D. Mastrocola, « Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction », Journal of Food Engineering, vol. 90, no 1, p. 74-80, 2009. |
| [24] | Hečimović, A. Belščak-Cvitanović, D. Horžić, et D. Komes, « Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting », Food chemistry, vol. 129, no 3, p. 991-1000, 2011. |
| [25] |
E. Dybkowska, A. Sadowska, R. Rakowska, M. Debowska, F. Swiderski, et K. Swiader, « Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting », Roczniki Państwowego Zakładu Higieny, vol. 68, no 4, 2017, Consulté le: 22 janvier 2025. [En ligne]. Disponible sur:
https://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-fb0de7f2-807a-467c-9404-019442196d37 |
| [26] | J. A. Vinson et Y. Cai, « Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits », Food & function, vol. 3, no 2, p. 134-140, 2012. |
| [27] | H. A. Ghazzawi et K. Al-Ismail, « A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio », Journal of Food Quality, vol. 2017, p. 1-8, 2017, |
| [28] | Boublenza, H. A. Lazouni, L. Ghaffari, K. Ruiz, A.-S. Fabiano-Tixier, et F. Chemat, « Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.) », Journal of Food Quality, vol. 2017, p. 1-10, 2017, |
| [29] | A. Bobková et al., «The effect of roasting on the total polyphenols and antioxidant activity of coffee», Journal of Environmental Science and Health, Part B, vol. 55, no 5, p. 495-500, mai 2020, |
| [30] | W. B. Sunarharum, S. S. Yuwono, et O. F. Aziza, « Study on the effect of roasting temperature on antioxidant activity of early-roasted Java coffee powder (Arabica and Robusta) », IOP Conf. Ser.: Earth Environ. Sci., vol. 230, no 1, p. 012045, févr. 2019, |
| [31] | J. A. Vignoli, M. C. Viegas, D. G. Bassoli, et M. de T. Benassi, « Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees », Food Research International, vol. 61, p. 279-285, juill. 2014, |
| [32] | A. Priftis et al., « Comparison of antioxidant activity between green and roasted coffee beans using molecular methods », Molecular Medicine Reports, vol. 12, no 5, p. 7293-7302, nov. 2015, |
| [33] | M. Kamiyama, J.-K. Moon, H. W. Jang, et T. Shibamoto, « Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee », J. Agric. Food Chem., vol. 63, no 7, p. 1996-2005, févr. 2015, |
APA Style
Touré, O., Sow, A., Sarr, M. G., Badock, E. A., Ayessou, N. C., et al. (2025). Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology). International Journal of Nutrition and Food Sciences, 14(2), 105-116. https://doi.org/10.11648/j.ijnfs.20251402.13
ACS Style
Touré, O.; Sow, A.; Sarr, M. G.; Badock, E. A.; Ayessou, N. C., et al. Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology). Int. J. Nutr. Food Sci. 2025, 14(2), 105-116. doi: 10.11648/j.ijnfs.20251402.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20251402.13,
author = {Omar Touré and Alioune Sow and Médoune Gaye Sarr and Edmond Antoine Badock and Nicolas Cyrille Ayessou and Mady Cissé},
title = {Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology)
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {14},
number = {2},
pages = {105-116},
doi = {10.11648/j.ijnfs.20251402.13},
url = {https://doi.org/10.11648/j.ijnfs.20251402.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251402.13},
abstract = {Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surface methodology to optimise roasting conditions. The time and temperature varied from 10 to 20 minutes and from 190°C to 210°C respectively. Statistical analysis reveals that they have a significant influence on the response parameters (colour difference, polyphenol content and antioxidant activity) at the 95% confidence level. Colour difference, phenolic compound content and antioxidant activity increased from 32.499 to 54.608, from 53.406 mg/g to 79.036 mg/g and from 78.583% to 91.305% respectively. Roasting conditions (time and temperature) had an impact on phenolic compound content and antioxidant activity. This study revealed that antioxidant activity was correlated with polyphenol content, insofar as a decrease in polyphenol content with temperature led to a drop in antioxidant activity. So to produce the Parkia substitute with high nutritional potential, the response parameters must reach their maximum values. Under these experimental conditions, the optimum roasting parameters are 203°C for 12 minutes, resulting in a colour difference of 49.190, a polyphenol content of 73.949 mg/g and an antioxidant activity of 86.021%.
},
year = {2025}
}
TY - JOUR T1 - Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology) AU - Omar Touré AU - Alioune Sow AU - Médoune Gaye Sarr AU - Edmond Antoine Badock AU - Nicolas Cyrille Ayessou AU - Mady Cissé Y1 - 2025/03/21 PY - 2025 N1 - https://doi.org/10.11648/j.ijnfs.20251402.13 DO - 10.11648/j.ijnfs.20251402.13 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 105 EP - 116 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20251402.13 AB - Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surface methodology to optimise roasting conditions. The time and temperature varied from 10 to 20 minutes and from 190°C to 210°C respectively. Statistical analysis reveals that they have a significant influence on the response parameters (colour difference, polyphenol content and antioxidant activity) at the 95% confidence level. Colour difference, phenolic compound content and antioxidant activity increased from 32.499 to 54.608, from 53.406 mg/g to 79.036 mg/g and from 78.583% to 91.305% respectively. Roasting conditions (time and temperature) had an impact on phenolic compound content and antioxidant activity. This study revealed that antioxidant activity was correlated with polyphenol content, insofar as a decrease in polyphenol content with temperature led to a drop in antioxidant activity. So to produce the Parkia substitute with high nutritional potential, the response parameters must reach their maximum values. Under these experimental conditions, the optimum roasting parameters are 203°C for 12 minutes, resulting in a colour difference of 49.190, a polyphenol content of 73.949 mg/g and an antioxidant activity of 86.021%. VL - 14 IS - 2 ER -
Polytechnic Higher School, Cheikh Anta Diop University, Dakar, Senegal
Training and Research Unit Agronomic Sciences, Aquaculture and Food Technologies, Gaston Berger University, Saint-Louis, Senegal
Polytechnic Diamniadio, Amadou Mahtar Mbow University, Dakar, Senegal
Polytechnic Higher School, Cheikh Anta Diop University, Dakar, Senegal
Polytechnic Higher School, Cheikh Anta Diop University, Dakar, Senegal
Polytechnic Higher School, Cheikh Anta Diop University, Dakar, Senegal
Information