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

Abstract

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.

Microbial contamination of shea (<i>Vitellaria paradoxa</i> G. Don) Butter from local markets in Southwestern and Edo states, Nigeria

“…As observed by Honfo et al, (2011), peroxide value and iodine value also increased with days. Deterioration could also be due to invasion by microbial contaminants as reported by Esiegbuya et al (2014).…”

“…These groups of fungal species were also isolated during the course of this study. This could have been as a result of the storage duration or storage materials used in packaging the Shea butter, affirming Honfo et al (2011) who observed that increase in microbial load of the Shea butter increases with storage duration and the nature of package materials. Esiegbuya et al (2014) revealed that microbial contaminants caused colour deterioration and tainting of the Shea nut and kernel.…”

“…Shea butter is well known for its use as a component of cosmetic formulations (Maranz et al 2004). However, reports from Ghana (Issahaku et al, 2011) through Republic of Benin (Honfo et al, 2011) to Nigeria (Ademola et al, 2012;Garba et al, 2015) affirms the production of Shea butter mainly through traditional methods passed down through generational line. Results from this present study revealed that all the sampled Shea butter contain loads of microbial contaminants compared to the branded Shea butter sample used in the study which showed no microbial growth.…”

“…These microbial contaminants could also be consumed with the Shea butter. It has been reported that the consumption of Shea nut and kernel is on the increase due to high cost of imported oil (Okullo et al 2010 andHonfo et al 2011). The butter serves as source of fatty acids and glycerol in many diets (Letchamo et al, 2007).…”

Quality attribute and geographical indication of Agonlin oil (Agonlinmi) made in Benin

“…Peanut is an important product in rural areas of Benin (Elisha, 2004;Ediage et al, 2011;Egal et al, 2005;Honfo et al, 2010). Be it in Benin, in Senegal or in Nigeria, groundnuts provide cheap protein source.…”