Potential of shea fruit-based ingredients for the feed industry

Donkor, Martin Ntiamoah; Mosobil, Richard; Abaah, Eunice A.; Kanati, Cephas; Akabanda, Fortune; Donkor, Addai-Mensah

doi:10.1186/s40066-021-00326-5

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…Its nuts Donkor, et al 2021). contain up to 57 % of fat, which is traditionally extracted by local populations for purposes ranging from cooking to traditional pharmacology (Hall, et al 1996;Choungo Nguekeng, et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Volatile Compounds of Shea Butter Under Different Storage Conditions

Honfo,

Linneman,

Soumanou

et al. 2023

Ag. Food. Sc. J Gh

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Proper storage of shea butter is crucial to maintain quality and ensure availability of the product over time, particularly in the production zones where refrigeration is not an option. The present study investigated several quality characteristics of shea butter under different storage conditions. Three packaging materials (i.e. calabash, black plastic, and transparent plastic), often used to store shea butter in the production zones, were used to store the butter for six months at ambient conditions (28-30ºC) and at low temperatures (4-7ºC). After 6 months of storage, all parameters investigated were significantly affected by storage conditions and storage duration while the effects of the packaging materials were less pronounced. At ambient conditions, changes were more pronounced than at low temperatures. For instance, after 6 months of storage, the increase of free fatty acid of butter stored in a calabash was three times higher than that stored in refrigerator (1.9 % at ambient conditions against 0.53 % in refrigerator). Also, the rate of oxidation reaction was two times higher at ambient temperature than at refrigerator temperature. After 6 months of butter storage, the number of volatile compounds increased from 42 to 54 at room temperature and from 42 to 47 at refrigerator. The increase in rate of chemical reactions at ambient conditions is in accordance with the hypothesis that the quality changes of shea butter are caused by chemical reactions influenced by the temperature of storage. Black plastic containers seemed to be the better packaging materials for a long storage period.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Volatile Compounds of Shea Butter Under Different Storage Conditions

Honfo,

Linneman,

Soumanou

et al. 2023

Ag. Food. Sc. J Gh

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Understanding infrared drying behavior of shea (Vitellaria paradoxa) fruit by-product for the production of value-added products

Korese

Chikpah

2022

Biomass Conv. Bioref.

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Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Chikpah,

Korese,

Osman

2023

Food Prod Process and Nutr

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The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial substitution of wheat flour with SFP (0–25%) on the physicochemical, total carotenoids (TC), total phenolics content (TPC), antioxidant activity (AA), and sensory properties of cookies. The bromatological analysis showed that crude fiber, fat, and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%, 1.7–6.8%, and 22.2-111.3%, respectively while moisture, crude protein, and available carbohydrate contents decreased by 10.0-44.9%, 3.1–17.5%, and 1.0-2.9%, respectively with increasing addition of SFP in the cookies. The SFP-enriched cookies had significantly higher TC (183.25-627.49 µg/100 g) and TPC (79.06–185.20 mg GAE/100 g) and AA (28.20-61.58%, inhibition) than the 100% wheat flour cookies, control (2.90 ± 0.14 µg/100 g for TC, 53.81 ± 5.70 mg GAE/100 g for TPC, and 15.79 ± 1.03% for AA). The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9–24.0% and 4.5–26.9%, respectively, but increases the spread ratio by 5.5–37.9% and the browning index by 10.3–87.4% as compared with the control cookies. Based on the sensory evaluation results, the 25% SFP-enriched cookie had the highest scores for taste, aroma, and texture whiles the 15% SFP-enriched cookie had the best rating for color and overall acceptability. It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional, antioxidant, and sensory properties of the baked product. Nonetheless, enzymatic browning of the shea fruit pulp is a major limitation, and therefore, rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP. Graphical Abstract

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Potential of shea fruit-based ingredients for the feed industry

Cited by 3 publications

References 29 publications

Quality Characteristics and Volatile Compounds of Shea Butter Under Different Storage Conditions

Quality Characteristics and Volatile Compounds of Shea Butter Under Different Storage Conditions

Understanding infrared drying behavior of shea (Vitellaria paradoxa) fruit by-product for the production of value-added products

Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

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