Utilization of shea fruit to enhance food security and reduce poverty in Ghana

Gyedu‐Akoto, Esther; Amon-Armah, Frederick; Yabani, Daniel

doi:10.1080/20421338.2017.1358915

Cited by 10 publications

(13 citation statements)

References 8 publications

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“…While, The TPC of P. butyracea fruit pulp was lower compared to propolis values (22.80 -77.50 mg GAE/g reported by 32 . In addition, the TPC of P. butyracea fruit pulp obtained in this study was higher than 226.25 mg/100g reported by 24 from fresh shea fruit pulp in Ghana.…”

Section: Total Phenolic Content and The Antioxidant Activities Of P contrasting

confidence: 73%

“…There was a significant difference (P≤0.05) between the parks studied for this parameter. These proteins values were lower than that of the shea fruit pulp (3.96 -6.34%) reported by 18 , but is higher than 1.5-3.5% obtained by 9 in Uganda and 1.09% reported by 24 from the fresh shea pulp. In addition, Protein content of P. butyracea fruit pulp was similar to that found in mango pulp (4.8%) reported by 20 .…”

Section: Nutritional Compositions Of P Butyracea Fruit Pulpcontrasting

confidence: 67%

“…Iron and manganese were highest in the samples from Toucountouna park and the lowest in the samples from Bassila and Tchaourou parks, respectively. The iron content was higher than 2.5 mg/100g obtained by 20 in mango fruit pulp and 27.65 µg/kg reported by 24 from fresh shea fruit pulp in Ghana. Manganese content found in P. butyracea fruit pulp was higher than 12.50 µg/kg obtained by 24 from fresh shea fruit pulp in Ghana.…”

Section: Nutritional Compositions Of P Butyracea Fruit Pulpcontrasting

confidence: 60%

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Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin

Ayegnon¹,

Chabi²,

Akogou³

et al. 2021

Preprint

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In Benin, Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. The collected fruits in five parklands from a survey of transformer's perception were characterized through their visual observations, the determination of their dimensions and pulp proportions. The nutritional value of pulp was evaluated through its chemical characterization. The results of this study revealed that four shapes (ellipsoid, globular, ovoid, ellipsoid twisted) identify the physical aspect of P. butyracea fruits in the P. butyracea parklands. The average length, diameter at the equator, mass and pulp proportion of fruits were 130.93 mm, 86.98 mm, 125.63 g and 35.79%, respectively. The physicochemical characterization showed that the P. butyracea fruit pulp contained 3.37-3.41 pH, 3.33-4.61% protein, 20.37 – 20.78% fiber, 2.78-3.57% ash, 6.31-6.51% crude lipid, 85.77-86.47% moisture, 21.54-23.22 mg/ml total phenolics, 0.73-1.03% acidity titratable, 65.10 – 66.94% carbohydrates, 335.75-338.99 kcal calorie and minerals (Ca, Fe, Zn, Mn). The antioxidant activity result showed that the P. butyracea fruit pulp is a valuable source of antioxidant pigments. Faecal coliforms are not detected in pulps and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus were below detection level in P. butyracea fruit pulps.

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Section: Total Phenolic Content and The Antioxidant Activities Of P contrasting

confidence: 73%

Section: Nutritional Compositions Of P Butyracea Fruit Pulpcontrasting

confidence: 67%

Section: Nutritional Compositions Of P Butyracea Fruit Pulpcontrasting

confidence: 60%

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Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin

Ayegnon¹,

Chabi²,

Akogou³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…De-pulping is the removal of the pulp (the epicarp and the mesocarp) when the shea fruit is ripe. The pulp which is mostly green becomes soft when the fruit ripens [21]. Raw shea butter is obtained primarily by the traditional method of extraction [22], from the shea fruit kernel, but can also be obtained by mechanical [23], enzymatic [24] and chemical methods [25].…”

Section: Resultsmentioning

confidence: 99%

Insect Pest Management of Post Harvest Shea Fruits in Storage

Aneni¹,

Adaigbe²,

Eziashi³

et al. 2020

IJFSA

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Insect pests can damage and affect the quality of the shea fruit in storage and this could threaten food security, self sufficiency and incomes. This paper describes approaches to assuring safety throughout the post-harvest storage value chain of the shea fruit. The study area, Niger State, Nigeria, was divided into zones (A-C) for effective coverage of storage warehouses. Selected warehouses were visited, observations conducted, shea fruits collected for laboratory analysis and the owners interviewed on processing and storage methods. The method used emphasized a participatory approach, facilitating greater local involvement in the collection of data that serves the purpose of gaining an insider's perspective. Direct observation of infrastructural facilities also assisted in validating information gained from respondents. Laboratory analysis were conducted on shea fruits for identification and quantification of storage insect pests from October 2014 to September 2015 at Nigerian Institute for Oil Palm Research (NIFOR), with temperatures fluctuating between 26°C-34°C and relative humidity from 52%-92%. As storage time increased, mites, chalcid ants, and weevils (Curculionidae) were observed. The shea fruits were observed to be mainly attacked by mites and beetles. October (25) and November (21) 2014 had the highest number of mites with fruits severely attacked, and with subsequent decrease observed. Shea fruits should be picked immediately as it matures, as fruits left in the fields for long periods become infested. During collection, it should be ensured that the fruits are not exposed to insect pests before they are properly bagged and removed. All infested shea fruits should be removed and separated immediately. Particular attention should be paid to cracks and gaps where insects may hide on the fruits. The fruits should be properly dried before storage to prevent germination and fungi attack. This study proffers improvement on indigenous storage systems to guarantee long term storage. Information provided will add value to improving insect pest management practices of the shea fruit, thereby leading to improved shea fruit quality.

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“…De-pulping is the removal of the pulp (the epicarp and the mesocarp) when the shea fruit is ripe. The pulp which is mostly green becomes soft when the fruit ripens (Gyedu-Akoto et al, 2017). It has been well documented that the fruits are collected by African women from the ground and the pulp is removed by fermentation or manual peeling (Chaffin, 2004;Moharram et al, 2006).…”

Section: De-pulpingmentioning

confidence: 99%

Shea butter extraction technologies: Current status and future perspective

Abdul-Mumeen¹,

Didia²,

Adam³

2019

Afr. J. Biochem. Res.

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Shea butter is a high-value shea nut fat used as an edible oil, antimicrobial and moisturiser in the food, pharmaceutical and cosmetic industries, respectively. The annual worldwide export of shea nut from Africa is 350,000 MT of kernels with a market value of approximately $120 million to producing countries. The multifunctional properties of the shea butter depend strictly on its compositional properties: the peroxide value, moisture content, free fatty acid level and the insoluble impurities. Standard extraction technologies: the traditional, mechanized, enzymatic and chemical methods were used for shea butter extraction. Current extraction technologies which rely on different extraction parameters for shea butter extraction are yet to yield the desired qualities and efficiencies of butter. Application of hydrolysing enzymes during enzyme extraction however eliminates the laborious, tedious and labour-intensive extraction processes creating alternative, selective and mild extraction conditions. The current review gives an overview of shea butter extraction technologies, the efficiencies, qualities and a perspective into the shea butter industry.

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Utilization of shea fruit to enhance food security and reduce poverty in Ghana

Cited by 10 publications

References 8 publications

Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin

Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin

Insect Pest Management of Post Harvest Shea Fruits in Storage

Shea butter extraction technologies: Current status and future perspective

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