Baba BAWAH, Alimsiwon AFOKO, Albert QUAİNOO, Francis CHİMSAH, Abudu DUWİEJUAH, Abdul ABUBAKARİ

Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields

The objective of the study was to compare selected physical and chemical composition of shea butter processed from nut sourced from inorganic and organic fields. The treatments were O (shea butter processed from nut picked from organic fields) and N (shea butter processed from nuts picked from inorganic fields). These treatments were arranged in a Complete Randomized Design and were replicated four times in the laboratory for studies of free fatty acids (FFA), pH, peroxide value, insoluble impurities, unsaponifiable matter, and moisture content. The study revealed that organic shea butter had lower free fatty acids (FFA), lower moisture content, lower pH, less unsaponifiable matter, less insoluble impurities and lower peroxide value as compared to inorganic shea butter shea butter. The lower FFA value of organic shea butter indicates that it can be used for the cosmetic and pharmaceutical industry and for direct consumption. Hence higher chances that organic shea butter and attract premium prices in both local and international markets. The study also revealed that there was a positive relationship between; unsaponifiable matter and moisture content. Insoluble impurities had a very strong correlation with unsaponifiable matter and moisture content. A very strong positive correlation was observed between peroxide value and unsaponifiable matter, moisture content, and insoluble impurities. For good quality butter, nuts should be sourced from organic fields.

PDF

___

Abedin A, Abubakari HA, Quainoo AK, Chimsah FA, Nyarko G, Mahunu GK, Abagale FK, Addai G. 2015. Preliminary studies on the effects of shea kernel size on shea butter quality. African Journal of Food Science.

Agene VN. 2015. Effect of different processing methods and periods of storage in different containers on some quality characteristics of kernel and extracted butter of shea nut. MPhil thesis, Kwame Nkrumah University of Science and Technology.

Akinoso R, Aboaba SA, Olayaanju TMA. 2010. Effect of moisture content and heat treatment on peroxide and oxidative stability of un-refined Sesame oil. African journal of Food, Agriculture, Nutrition and Development Rural outreach program, 10: 4268-4285.

Alander J. 2004. Shea butter- a multi-functional ingredient for food and cosmetics. Lipid Technol., 16: 202-205.

ARS SHEA–K 2011. African standard for Shea Kernel. The African Organization for standardization.

Boffa JM. 1999. Agroforestry parklands in Sub-Saharan Africa. Forest Conservation Guide 34. Roma: FAO.

Caroline C, Mayumi M, Mirjam VL, Mirjam T. 2009. Shea nut and butter in Ghana opportunities and constraints for local processing Wageningen University, Wageningen, Holand.

De Muelenaere G. 1997. Proposal for a directive relating to cocoa and chocolate products consequences for Exporting and Importing Countries European Union pp.34.

Ethiopian Standard ISO 18609. 2012. Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction (English).

Evans WC. 2002. Trease and Evans pharmacognosy, 15th Edition. Harcourt Publishers Ltd. pp 95-98.

FAO 1988. Traditional food plants. Food and Nutrition Paper, 42: 1-593.

GSA (Global Shea Alliance) 2013. Industry quality standards for shea kernel proposal to general assembly. GSA 001. www.globalshea. Com.

ISO 3960. 2007. Animal and Vegetable fats and oils – Determination of peroxide value.

Kassamba B. 1997. Summary of known extraction and packaging techniques of shea butter in Burkina Faso. Projetfili`erekarit´e du CECI IRSAT. IRSAT, Ouagadougou.

Lipp M, Anklam E. 1998. Review of cocoa butter and alternative fats for use in chocolate-part a compositional data. Food. Chem., 62: 73-97.

Moore S. 2008. The role of Vitellaria paradoxa in poverty reduction and food security in the Upper East region of Ghana. Earth & Environment, 3: 209-245.

Russo L, Etherington T. (2001). Non-wood news. An Information Bulletin on Non-Wood Forest Products, 8: 38-39.

United States Agency for International Development (USAID) 2005. Lovett P, Miller E, Mensah P, Adams V, Kannenberg C (accessed on 10/17/18). Shea Butter Exporter Guide.

Yidana JA. 2004. Progress in developing technologies to domesticate the cultivation of shea tree (Vitellaria paradoxa L) in Ghana. Agricultural and Food Science Journal of Ghana, 3: 249.