Empirical Model for Optimizing Shea Butter Extraction in an Unbaffled Vessel Equipped with an Impeller

Abstract

Abstract. 1 The yield of Shea butter extracted in an unbaffled vessel equipped with an impeller was optimized by varying kneading time, kneading temperature and kneading speed using response surface method (RSM). Helical shaped impeller was mounted on a variable speed Tecmix TM 1100 kneader to knead the Shea paste. Minitab 16.1 software was used for the design and optimization of the process variables. The study indicated that the temperature and speed were highly significant on Shea butter oil yield with p-values of 0.001 and 0.002, respectively. The residual plots of the yield show that the adopted model was efficient because the experimental and the predicted yields for the extraction are very close. It was concluded that the model to be adequate.

Optimization of the Extraction of Shea Butter from Shea Nut using Ovat Methodology

“…Germination of the seed if not prevented via boiling process, will lead to the formation of free fatty acid which accounts for the bad taste and poor quality of the nut [9][10][11]. Traditionally, after about fifty minutes of boiling (for mild heating), ash is usually added to the nut to prevent formation of starch and further guarantee high quality of Shea butter that would be produced [5].…”

“…Shea butter is used by trado-pharmacetical doctor (native doctor) for treating rheumatism cough, wound, catarrh, and skin related treatments [2][3]. African local communities have also found uses and applications of Shea butter for weather-proofing roofs and soap manufacturing [1,[3][4], Shea butter, in addition, it has been beneficial for moisturizer [5].…”

“…In terms of appearance, smell and quality (crude or unrefined), Shea butter exhibits wide variations depending on the geographical location, origin as well as the extraction method [6]. Omodara et al, [5] showed that Shea butter has high UV-B absorption due to triterpene esters. The component of triterpene esters includes: vitamin A (tocopherols) and phytosterols cinnamic acid.…”