PHYSICOCHEMICAL AND FATTY ACID PROFILE OF SHEA BUTTER AS INFLUENCED BY STORAGE ENVIRONMENTS AND TIME OF SHEA (VITELLARIA PARADOXA C.F.GAERTN.) NUTS IN YOLA, ADAMAWA STATE, NIGERIA
DOI:
https://doi.org/10.51406/jnset.v11i2.1958Keywords:
Shea butter, Storage, fatty acids profile, time, environments, QualityAbstract
The effects of storage environments (open space and laboratory, under ambient condition) and time (0, 1.5, 3, 4.5, 6, 7.5 and 9 months) on shea nuts as it affects the quality of shea butter was investigated, from September 2009 to June 2010 at Modibbo Adama University of Technology, Yola. The experimental set up was a Factorial in Randomized Complete Block Design. The physico-chemical parameters and fatty acid composition determined were oil yield, oil density, refractive index, specific gravity, iodine value, saponification value, unsaponifiable matter, free fatty acid, stearic acid, oleic acid, linoleic acid, linolenic acid and palmitic acid. The results showed that storage time significantly (p<0.01) affected oil density, refractive index, specific gravity, saponification value, unsaponifiable matter, free fatty acid, stearic acid, linoleic acid, oleic acid and palmitic acid. Storage environments significantly (p<0.01) affected refractive index, iodine value, saponification value, free fatty acid, stearic acid, oleic acid, linoleic acid and linolenic acid. The interaction between storage time and environments significantly (p<0.01) affected oil density, refractive index, specific gravity, iodine value, saponification value, unsaponifiable matter, free fatty acid, stearic acid, oleic acid, linoleic acid and palmitic acid. Based on the parameters measured, storage of nuts for 9 months was found to be promising in terms of oil yield, linoleic acid, linolenic acid, free fatty acids and the saponification value. On the other hand, laboratory storage environment happened to perform very well in terms of oil yield, oil density, free fatty acid, iodine value, linoleic acid and palmitic acid as compared to open space storage environment. It is, therefore, concluded that storage for 9 months and laboratory storage environment were the best storage conditions respectively.
References
Adebayo, A.A., Tukur, A.L. 1999. (ed.). Adamawa State in Maps. Yola: Paraclete Publishers. Pp. 3, 26.
Agbanga Karite 2010. Shea butter: Fair trade, unrefined shea butter and African black soap. Available on http://www.agbangakarite.com.
Cheronis, N.D., Entrikin, J.B., Hodnett, E.M. (1983). Semi micro qualitative organic analysis. The systematic identification of organic compounds. (3rd ed.) Florida: Robert E. Krieger publishing Company. Pp. 214.
Dei, H.K., Rose, S.P., Mackenzie, A.M., Pirgozliev, V. 2008. Metabolizable energy in different shea nut (Vitellaria paradoxa) meal samples for broiler chickens. Poul. Sci.87: 694-699.
FAO 2004. Trade and sustainable forest management. FAO corporate document repository. Available on http://www.fao.org/docrep/008/y5918e/y5918eoo.htm.
Fashina, O.O., Ajibola, O.O. (1989). Mechanical expression of oil from conophor nut (Tetracarpidium conophorum ). In: Olaniyan, A.M. and Oje, K. (2007). Quality characteristics of shea butter recovered from shea kernel through dry extraction process. J. Food Sci. Technol. 44(4): 404-407.
Ferris, R.S.B., Collinson, C., Wanda, K., Jagwe, J. Wright. 2001. Evaluating the marketing opportunities for shea nut and shea nut processed products in Uganda. Submitted to United States Agency of International Development (USAID).
Fobil, J.N. 2010. Research and development of the shea tree and its products. Available on http://www.solutionssite.org/artman/publish/article10.shtml .
Jacobs, M.B. 1999. The chemical analysis of foods and food products. New Delhi: CBS Publishers and Distributors. Pp 43-44.
James, L.E. 1961. Some basic research problems in Macadamia. California : Macadamia Society year Book. pp. 57-60.
Kordylas, J.M. 1990. Processing and preservation of tropical and sub-tropical foods. UK: Macmillan Publishers Ltd. Pp. 148.
Maranz, S., Wiesman, Z., Bisgaard, J. Bianchi, G. 2004. Germplasm resources of Vitellaria paradoxa based on variations in fat composition across the species distribution range. Agroforestry Systems. 60: 71-76.
Mohagir, A.M., Kamga, R., Kapsue, C., Abi, C.F. 2009. Optimization of some pre-treatments involved in the press extraction of shea (Vitellaria paradoxa Gaertner F.) butter. Asian J. Applied Sci. 2: 372- 384.
Moharram, H., Ray, J., Ozbas, S., Juliani, H. and Simon, J. 2006. Shea butter: chemistry, quality and new market potentials. ACS Symposium Series. Abs.
Ohlson, R. 1983. Structure and properties of fats. In: Abramovic, H. and Abram, V. (2005). Physico chemical properties, composition and oxidative stability of Camelina sativa oil. Food Technol. Biotechnol. 43(1): 63-70.
Okoye, C.O.B., Ibeto, C.N., Ihedioha, J.N. 2011. Preliminary studies on the characterization of orange seed and pawpaw seed oils. Am. J. Food Technol. 6: 422-426.
Okullo, J.B.L., Omujal, L., Agea., J.G., Vuzi, P.C., Namutebi, A., Okello, J.B.A. and Nyanzi, S.A. 2010. Physicochemical characteristics of shea butter (Vitellaria paradoxa C.F. Gaertn) oil from the shea districts of Uganda. African Journal of Food Agricultural Nutrition and Development. 10(1): 2070 - 2084
Olaniyan, A.M., Oje, K. 2007. Quality characteristics of shea butter recovered from shea kernel through dry extraction process . J. Food Sci. Technol. 44(4): 404-407.
Omolara, O.O., Dosumu, O.O. 2009. Preliminary studies on the effect of processing methods on the quality of three commonly consumed marine fishes in Nigeria. In: C.O.B. Ibeto, C.N. and Ihedioha, J.N. 2011. Preliminary studies on the characterization of orange seed and pawpaw seed oils. Am. J. Food Technology 6: 422-426.
Onwuka, G.I. 2005. Food analysis and Instrumentation. Theory and practice. Nigeria: Naphthali Prints. Pp. 100, 105, 108-109.
Pomeranz, Y., Meloan, C.E. 2004. Food analysis theory and practice. New Delhi: CBS Publishers and Distributors. Pp. 391-395.
Rajeev, L. 2011. Shea butter for hair. Available on http://www.buzzle.com/articles/shea.
Salunhe, D.K., Chavan, J.K., Adsule, R.N. Kadam, S.S. 1992. World oil seeds: chemistry, technology and utilization. In:
Fobil, J.N. 2010. Research and development of the shea tree and its products. Available on http://www.solutionssite.org/artman/publish/article10.shtml
Squidoo, 2011. Shea butter: Health benefit. Available on http://www.squidoo.com/sheabutter
