The study of shea butter. VI: The extraction of shea butter

Kar, Ayan; Mital, H. C.

doi:10.1007/bf01093889

Cited by 23 publications

(11 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, there have been reports in the literature on the nutritional and industrial potentials of seeds from edible fruits, some of which were hitherto discarded [2][3][4][5][6][7][8][9]. This paper presents results of the biochemical compositions of seeds from five different plants viz: Lophira lanceolata, Selereoearya birrea, Sterculia setigera, Detarium microearpium and Blighia sapida.…”

Section: Introductionmentioning

confidence: 99%

Studies on the chemical composition and physico-chemical properties of seeds of some wild plants

Eromosele

1993

Plant Food Hum Nutr

View full text Add to dashboard Cite

The Seeds of the fruits of some wild plants were analysed to establish their proximate compositions and the physico-chemical characteristics of the oils. The iodine values of the oils were not greater than 88 but the saponification values were in the range 157-261 mg KOH. Proximate values of the protein, oil and carbohydrate contents of the seeds suggest that they may be adequate for the formulation of animal feeds, subject to a knowledge of the levels of possible toxic substances. The Storage property of the oil from Lophira lanceolata seed were studied over a period of four weeks under conditions of light (ambient), darkness (ambient) and refrigeration. The iodine value of the oil decreased in all cases but much more so on exposure to light. In contrast, the peroxide value of the oil showed very little change under conditions of darkness and refrigeration over the same period but increased by seven fold for the photo-exposed oil.

show abstract

Section: Introductionmentioning

confidence: 99%

Studies on the chemical composition and physico-chemical properties of seeds of some wild plants

Eromosele

1993

Plant Food Hum Nutr

View full text Add to dashboard Cite

show abstract

“…The extraction yield increased with drying temperature and time. The solvent extraction method was recommended for the production of shea butter free from oxidised fats since the high temperature involved in the traditional extraction process causes oxidation of fat and contributes to increase the peroxides values (Kar & Mital 1981). Similarly, the extraction method used in the experimentation was chosen in order to avoid any possible influence of the temperature required in the Soxhlet extraction method.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, direct drying of kernels was found to be unsuitable for extraction of shea butter with acceptable quality because of the contact surface enzyme-substrate which is increased allowing the liberation of fatty acids (Womeni et al 2007). The high temperature involved in the traditional extraction process was reported to be responsible for the oxidation of fat causing an increase in the peroxide values (Kar & Mital 1981).…”

mentioning

confidence: 99%

Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction

Dongmo¹,

Womeni²,

Mbiapo³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Nsogning Dongmo S., Womeni H.M., Tchouanguep Mbiapo F., Linder M., Fanni J., Zarnkow M., Becker T. (2014): Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci., 32: 578-584.Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying time, and temperature on the content of free fatty acids, the peroxide value, as well as on the extraction yield was investigated. Results showed that both the free fatty acid content and the peroxide value were significantly affected by cooking and drying temperature; the cooking time and nuts/water ratio also affected significantly the peroxide value. Increasing cooking and drying temperature reduced the FFA content but contributed to increase the peroxide value. The cooking and drying temperature range of 75-80°C and < 54°C, respectively; cooking time of 70-100 min; drying time < 40 h, and cooking nuts/water mass ratio < 400 g/l of water were found to be optimum conditions for the extraction of shea butter.

show abstract

“…Shea butter as an edible fat extract is highly nutritious. It is used for domestic cooking as well as a body cream [4][5][6]. Shea butter is a versatile vegetable plant fat [7] from dried kernels of Shea nuts, a derivative seed of Shea trees.…”

Section: Introductionmentioning

confidence: 99%

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

Omodara¹,

Ayo²,

Emetere³

et al. 2018

ChChT

View full text Add to dashboard Cite

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.

show abstract

The study of shea butter. VI: The extraction of shea butter

Cited by 23 publications

References 1 publication

Studies on the chemical composition and physico-chemical properties of seeds of some wild plants

Studies on the chemical composition and physico-chemical properties of seeds of some wild plants

Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction

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

Contact Info

Product

Resources

About