Technological Development of Irvingia Gabonensis (Péké) Kernels: Trial Production of Seasoning Products

Abstract

This study explored the potential of Irvingia gabonensis kernels, a local resource in the Republic of Congo, for the production of seasoning fats and powders. The kernels, which have a low water content (2.86%) and a high oil content (39.2%), were processed into seasoning products. The manufacturing process consisted of three main stages: oil extraction, formulation according to mixing plans, and drying at 60˚C. In total, six samples of fats and six samples of powders were produced. A sensory evaluation was carried out on the seasoning powders. The results revealed a general acceptability of the products, with variations in preferences for aroma, colour, taste and flavour, which appear to be linked to variations in formulation, particularly the salt/sodium glutamate ratio. This study demonstrates the potential of Irvingia gabonensis for the development of innovative food products, thereby helping to diversify lipid sources and improve food security in the Republic of Congo. It also highlights the interest of future studies in oil characterisation, statistical analysis of sensory results and fat evaluation.