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Aims: The objective of this study was to produce and use potash from kola follicles (Cola nitda) in the formulation of an ethnic or traditional foods namely kabatôh.
Study Design: 17 formulations of kabatôh carried out in the presence of potash were subjected to a sensory analysis.
Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Biochemistry department of Biosciences Unit, Felix Houphouet-Boigny University, running 2019.
Methodology: Kola dried follicles collected from the region of Tonkpi were incinerated after sun dried. Ash obtained was used for the production of potash after maceration (with water), filtration and evaporation. The extracted potash was characterized and used in the kabatôh formulation procedure. Seventeen formulations of kabatôh and the control sample were used as part of a sensory analysis to evaluate the perception of the color, savor, texture and the flavor like their level of appreciation by tasters.
Results: The potash extraction yield determined was 10.23 ± 0.72%, with a basic pH of 11.15 ± 0.05. Results showed that potash moisture content and concentration of potassium hydroxide are 4.15 ± 0.21% and 0.81 ± 0.03 mol/L, respectively. Some of the formulations with potash were appreciated more than 83% by the panelists. The control sample was appreciated by 56.76% of the panel.
Conclusion: The presence of potash improves the organoleptic characteristics of kabatôh. Thus, Kola follicules could be used in the potash production process that represents an interest in food and feed but also in the industrial world.
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