In Cameroon, agrofood waste biomass such as peels of Musa paradisiaca and Musa acuminate is being valorized using various traditional processing methods to produce a traditional functional food salt, potash, locally called nikkih. Nikkih has been reported to have varying physicochemical and functional properties, which negatively affect the quality and stability of food prepared using it. This work aims at evaluating the effect of traditional process methods on the physicochemical and functional properties of nikkih produced from these peels in view of the optimization of the process. The peels were preprocessed using two methods: boiling at 90^oC before drying and direct drying of raw samples. All samples were dried and combusted to ash at varying temperatures of 250^oC, 300^o C, and 350^oC and times of 30 min, 60 min, and 90 min. The ash obtained was dissolved in varied volumes of water, filtered to obtain the nikkih. Yellow achu soup was prepared through the dry gum method using water and read palm oil, with nikkih as emulsifier. The physicochemical and functional properties of nikkih on yellow achu soup were evaluated using standard methods. The ash yield ranged from 10.62 ± 0.12% to 7.10 ± 0.05%, with the raw samples combusted at 300⁰C and 250⁰C having the highest and lowest values respectively. The pH of nikkih ranged from 10.95 ± 0 to 12.01 ± 0.056 while potash content ranged from 32.45 ± 0.905% to 72.29 ± 1.31%, with the highest and lowest values obtained from the raw sample combusted at 250⁰C and the boiled samples combusted at 350⁰C respectively. Alkaline content ranged from 61.7 ± 0.141% to 52.8 ± 0.141%, with boiled M. acuminate combusted at 350⁰C having the highest value and the lowest from raw M. paradisiaca combusted at 250⁰C. The foaming capacity and foam stability ranged from 6.9 ± 0.01% to 16.07 ± 2.51% and from 3.20 ± 0.07% to 11.205 ± 2.39% for M. acuminate and M. paradisiaca respectively. The emulsification index ranged from 85.62 ± 0.09% to 86.67 ± 1.141% after 24 hrs and from 26.0 ± 0.94% to 27.02 ± 2.390% after 48 hrs, with the highest value from the raw M. acuminate combusted at 350^oC and the lowest from that combusted at 300⁰C. The potash source, pretreatment method, combustion conditions, and dilution factors all had an effect on the physicochemical and functional properties of nikkih.

中文翻译：

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传统工艺方法对从 Musa paradisiaca 和 Musa acuminate 废弃生物质果皮中获得的传统食用盐 (Nikkih) 的物理化学和功能特性的影响

在喀麦隆，正在使用各种传统加工方法对诸如天堂芭蕉皮和尖瓣芭蕉皮等农业食品废弃物生物质进行增值，以生产传统的功能性食用盐钾肥，当地称为 nikkih。据报道 Nikkih 具有不同的物理化学和功能特性，这对使用它制备的食物的质量和稳定性产生负面影响。这项工作旨在从工艺优化的角度评估传统工艺方法对这些果皮生产的 nikkih 理化和功能特性的影响。使用两种方法对果皮进行预处理：在 90 ^{o 下}煮沸C 干燥前和原料样品的直接干燥。所有样品都在 250 ^o C、300 ^o C 和 350 ^o C 的不同温度和 30 分钟、60 分钟和 90 分钟的不同温度下干燥并燃烧成灰。将获得的灰分溶解在不同体积的水中，过滤以获得 nikkih。黄色achu汤是通过干胶法用水和阅读棕榈油制成的，以nikkih为乳化剂。使用标准方法评估了 nikkih 在黄色 achu 汤上的理化和功能特性。灰分产率范围从 10.62 ± 0.12% 到 7.10 ± 0.05%，原始样品在 300 ⁰ C 和 250 ^{0 下}燃烧C分别具有最高值和最低值。nikkih 的 pH 值范围为 10.95 ± 0 至 12.01 ± 0.056，而钾含量范围为 32.45 ± 0.905% 至 72.29 ± 1.31%，最高和最低值分别来自在 250 ⁰ C 下燃烧的原始样品和在煮沸的样品中燃烧的样品分别为350 ⁰ C。碱含量范围为 61.7 ± 0.141% 至 52.8 ± 0.141%，在 350 ⁰ C 下煮沸的尖头木耳其值最高，而在 250 ⁰ C 下燃烧的原始天堂木耳中碱含量最低。发泡能力和泡沫稳定性范围为6.9 ± 0.01% 至 16.07 ± 2.51% 和 3.20 ± 0.07% 至 11.205 ± 2.39% 对于M. acumulate和M. paradisiaca分别。乳化指数范围为85.62±0.09％，在24个小时后86.67±1.141％和26.0±0.94％至27.02±2.390％48个小时后，与从原始的最高值M.渐尖在350燃烧^Ô C和最低由在 300 ⁰ C 下燃烧。钾源、预处理方法、燃烧条件和稀释因素都对 nikkih 的理化和功能特性产生影响。