Effect of soil variation on quality of shea butter in selected areas of the northern region of Ghana

Abstract

Soil variation and its effect on the physical and chemical properties of shea butter, a product from the nut of the shea tree, were investigated in four districts of the northern region of Ghana. Thirty-six samples of freshly extracted shea butter together with 36 soil samples were collected and stored at 25°C for analysis. Clinical analysis of soil properties and the clinical analysis of the physical and chemical properties of shea butter were investigated using standard methods. The results showed that the soil organic matter (1.78%), soil organic carbon (1.03%), soil nitrogen (0.10%) and sandy soil have significant positive impact on the fat content (48.69%) of the shea kernel, and the soil cation exchange capacity (6.61%) has a negative effect. Soil properties do not have an impact on the chemical properties of the shea butter. This study thus concludes that apart from other factors such as the method adopted for the extraction of shea butter, soil composition contributes significantly to the quantity of shea butter extracted from the shea kernels.

Qualitative analysis of enzyme-assisted traditionally extracted shea butter from different pretreated shea kernel substrates

“…The average moisture content from enzyme assisted shea butter was 0.17%. Other researchers (Asuquo et al, 2006;Hee, 2011;Abdulai et al, 2015) that used non-enzyme assisted methods measured moisture levels of shea butter at 10 13 and 5.39% respectively. The lowest butter moisture content (0.17%) was found with this research but that still falls short of the required standards recommended by the West African Regional Standards and the Global Shea Alliance (GSA) for "Grade" 1 (≤0.05%) shea butter.…”

“…The FFA was determined according to Akpan et al (2006), as described in Abdulai et al (2015).Two grams (2 g) of the shea butter sample was accurately weighed into a 250 ml conical flask with a glass stopper. Fifty (50 ml) of hot neutralized isopropyl alcohol (IPA) solution was added.…”

“…Peroxide value is said to be the most common determinant of lipid oxidation (Shahidi, 2005). Hydroperoxides under normal condition is remarked to have no flavour or odour of their own, they are however unstable and usually break down rapidly to other products such as aldehydes that have a strong, disagreeable flavor and scent Peroxide value was determined according to Abdulai et al (2015). Five grams (5 g) of the shea butter sample was accurately weighed into 250 ml conical flask.…”

“…Difference in moisture content of shea butter can be attributed to shea vegetation (Quainoo et al, 2013), although the minimum moisture content of shea butter is 0.05% but can go as high as 2.0% (West African Regional Standards, 2006). The moisture content was carried out according to Abdulai et al (2015), with slight changes to the procedure. Five grams (5 g) of enzyme-assisted traditionally extracted shea butter was weighed and dried in an oven at 100°C.…”

“…Enzyme-assisted traditional extraction techniques are promising with 70% extraction efficiency achieved in earlier studies (unpublished). The traditional extraction technology is the most widely used technology for shea butter extraction in Africa and particularly in Ghana since several researchers (Alonge and Olaniyan, 2007;Otu et al, 2015;Abdul-Mumeen, 2013;Abdulai, 2015;Larbi and Apea, 2013) have made triumphant attempts to improve upon or find alternatives to the traditional extraction method.…”