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Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction


Affiliations
1 University of Dschang, Laboratory of Food Sciences, Nutrition and Medicinal Plant, P.O. Box 67, Dschang, Cameroon
2 University of Dschang, Dschang, Cameroon
3 Laboratoire d'Ingenierie des Biomolecules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
4 Technische Universitaet Muenchen, Freising, Germany
 

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.

Keywords

Shea Nuts Pretreatmen, Response Surface Methodology, Shea Butter Quality.
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  • Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction

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Authors

Sorelle Nsogning Dongmo
University of Dschang, Laboratory of Food Sciences, Nutrition and Medicinal Plant, P.O. Box 67, Dschang, Cameroon
Hilaire Macaire Womeni
University of Dschang, Dschang, Cameroon
Felicite Tchouanguep Mbiapo
University of Dschang, Dschang, Cameroon
Michel Linder
Laboratoire d'Ingenierie des Biomolecules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
Jacques Fanni
Laboratoire d'Ingenierie des Biomolecules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
Martin Zarnkow
Technische Universitaet Muenchen, Freising, Germany
Thomas Becker
Technische Universitaet Muenchen, Freising, Germany

Abstract


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.

Keywords


Shea Nuts Pretreatmen, Response Surface Methodology, Shea Butter Quality.

References