Optimization of the Traditional Process of Oil Extraction from Sardine Viscera (Sardina pilchardus) in the Far North Region-Cameroon by the Response Surface Methodology
Bill Jaures Chimi
Laboratory of Reactions Sugar and Oil Extraction, Department of Process Engineering, National School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon.
Horliane Nzali Ghomdim *
Department of Food Process & Quality Control, Bioprocess Laboratory, University Institute of Technology (IUT), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon.
Eric Serge Ngangoum
School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O. Box 563, Buea, South West Region, Cameroon.
Stève Djiazet
Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon.
César Kapseu
Laboratory of Reactions Sugar and Oil Extraction, Department of Process Engineering, National School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon.
Clergé Tchiegang
Department of Food Process & Quality Control, Bioprocess Laboratory, University Institute of Technology (IUT), University of Ngaoundere, P.O. Box 455, Adamaoua, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Aims: Sardina pilchardus is a fish highly found in rivers and lakes in the Far-North region of Cameroon. This work aimed at optimizing the traditional extraction parameters in order to improve the quality and yield of oil.
Methodology: A central composite design was used to study the effect of processing (cooking time, viscera/water ratio and settling time) on the extraction yield and quality of oil. The yield and quality of the oil obtained were compared to the traditional extraction method.
Results: It appears that the cooking and the settling times increased the extraction yield. The cooking time, the viscera/water ratio and their interactions reduced the acid value. The viscera/water ratio contributed to the reduction of the peroxide value. Optimal condition was found to be at cooking time of 17.02min, viscera/water ratio of 100:152.86g/mL, settling time of 95.59 min, at the temperature of 95°C. The optimized processing conditions improved the extraction yield by 10 to 25%, an increase of 2.3 times compared to the traditional process and preserved the quality of the oil (acid value of 1.35 mg KOH /g oil and peroxide value of 1.20 meq O₂/kg oil).
Conclusion: The relationship between the actual and predicted data indicates that the response model was adequate to reflect the expected optimization. This will therefore help fish oil producers in the Far North region of Cameroon.
Keywords: Fish, Sardina pilchardus, viscera, oil, traditional process, optimization