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

Abstract

The use of enzyme consortium to aid the extraction of shea butter in the traditional village extraction process improves the quality of the shea butter. In this study, shea butter was extracted from three different shea kennel substrates; raw shea kennels (RASK), roasted shea kennels (ROSK) and shea kennel paste (SKEP) from a single variety of shea nuts (Vitellaria paradoxa) using the standard traditional extraction process and aided by 1:1:1 combination of enzymes: lipase, pectinase and cellulase.The characteristics of the resulting shea butter were investigated, and compared to existing recommended standards and export guidelines, using standard methods. The shea butter from raw shea kennels exhibited great qualities with moisture content of 0.18%; the free fatty acid levels of 1.60%; the peroxide valueof3.67 meq/g and the insoluble impurities level of 0.02 %. This generally places enzyme-assisted traditionally extracted shea butter as either Grade 1 or Grade 2. Enzymeassisted extraction makes the shea butter an export commodity. In summary, shea butter from enzyme aided extraction has improved qualities, is exportable and useful across all the various industries.

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

“…The technology (Becker, 1971) allows to process some oilseeds into meal and protein flakes and use them as biological additives. Shea butter is also used in the food industry and in cosmetology (Beauty et al , 2018), however, is rarely used as a bio additive, especially, in short pastry cookies. The work (Louis and Funmilayo, 2016) studied the seeds of Afzelia fricana and Detarium microcarpum.…”