Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

Womeni, Hilaire Macaire; Ndjouenkeu, Robert; Kapseu, C.; Parmentier, Michel; Fanni, Jacques

doi:10.1051/ocl.2006.0012

Cited by 20 publications

(24 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Attempts were made to introduce appropriate technologies, with aim at improving efficiency and reducing the drudgery of labor, as well as the process impact on the environment (Elias and Carney 2004;Schreckenberg 2004;Maranz et al 2004;Kapseu et al 2005;Womeni et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on microbiological and physicochemical quality of shea butter

Honfo

Hell²,

Akissoé

et al. 2010

J Food Sci Technol

View full text Add to dashboard Cite

Storage conditions are key constraints for quality assurance of the shea (Vitellaria paradoxa Gaertner) butter. In the Sudan savannah Africa, storage conditions of butter produced by women vary across and among processors, traders and consumers. These conditions could impact the quality of the products and reduced their access to international market. The present study attempted to investigate the effect of storage duration and packaging materials on microbiological and physicochemical characteristics of shea butter under tropical climatic conditions. Five packaging materials traditionally used in shea butter value chain were tested for their efficacy in storing shea butter freshly produced. Total germs, yeasts and mould varied with packaging materials and storage duration. After 2 months of storage, moisture content of butter remained constant (5%) whereas acid value increased from 3.3 to 5.4 mg KOH/g, peroxide value from 8.1 to 10.1 meq O2/kg and iodine value dropped from 48.8 to 46.2 mg I2/100 g in shea butter irrespectively to the storage materials used. The basket papered with jute bag was the less effective in ensuring the quality of butter during storage while plastic containers and plastic bags seemed to be the best packaging materials.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on microbiological and physicochemical quality of shea butter

Honfo

Hell²,

Akissoé

et al. 2010

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…A possible explanation is softening of the nuts due to boiling, leading to cell disruption and a better release of the oil. Some authors (Olaniyan, ; Aviara et al ., ; Womeni et al ., ) stated that the boiling of shea nuts is necessary to allow efficient extraction of fat.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of traditionally processed shea kernels and butter

Honfo

Linnemann

Akissoé

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g−1), peroxide value (8 meq O2 kg−1), iodine value (53 mg I2 100 g−1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes.

show abstract

“…Les axes de recherche dévelop-pés dans ce cadre concernent notamment la maîtrise des procédés d'extraction, la caractéri-sation des huiles extraites et la définition de leurs qualités et de leur fonctionnalité. Actuellement, outre le karité, l'aiélé ou « mbeu » et le « djansang » bénéficient de cet intérêt [4][5][6]. Ce travail a pour but de connaître la production, la transformation, l'utilisation ainsi que les compositions en acides gras et en triglycérides des oléo-protéagineux d'Afrique subsaharienne.…”

Section: Introductionunclassified

Production, analyse et applications des huiles végétales en Afrique

Kapseu

2009

OCL

Self Cite

View full text Add to dashboard Cite

This paper analyses the evolutions of the different needs related to the food and non food uses of conventional oil crops (palm, cotton, groundnuts), immerging and marketable oil culture (shea) as well as the domestic oil cultures (Canarium, safou). Africa accounts for about 6.5% of the total World production of palm oil. In the last few years palm oil has witnessed an evolution in Africa through the diversification of its uses. A lot has also been done on the use of palm oil as bio-fuels. The production of cotton seed oil has equally witnessed changes from press extraction followed by solvent extraction to direct extraction with pure solvents followed by neutralisation in an appropriate medium as major innovations. West Africa produces about 50 % of the total groundnuts production in Africa. Small scale processing of groundnuts is more popular than industrial processing. This is justified by the diverse uses of the different groundnut byproducts. The most remarkable innovations concern the emerging oil cultures such as shea butter. In fact the incorporation of 5% shea butter in chocolate formulations has given an added value to shea. Techniques have been put in place for improving on the production methods and quality of the butter. The evolution in this sector is better illustrated by the putting in place of an indirect solar dryer and a vertical manual screw press. The big handicap that slows down evolution remains at the level of the transfer of technology to the rural milieu. Problems on the transfer preservation of Canarium were resolved by preserving them in appropriate media and conditions. Dried safou fruits can now be found in the market. This illustrates the appropriation of technology by small and medium sized enterprises.

show abstract

Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

Cited by 20 publications

References 9 publications

Effect of storage conditions on microbiological and physicochemical quality of shea butter

Effect of storage conditions on microbiological and physicochemical quality of shea butter

Characteristics of traditionally processed shea kernels and butter

Production, analyse et applications des huiles végétales en Afrique

Contact Info

Product

Resources

About