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Characteristics of traditionally processed shea kernels and butter
Author(s) -
Honfo Fernande G.,
Linnemann Anita R.,
Akissoe Noel,
Soumanou Mohamed M.,
Boekel Martinus A. J. S.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12142
Subject(s) - food science , peroxide value , boiling , chemistry , iodine value , moisture , butterfat , mouthfeel , mathematics , milk fat , raw material , linseed oil , organic chemistry
Summary The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids ( FFA ) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g −1 ), peroxide value (8 meq O 2 kg −1 ), iodine value (53 mg I 2 100 g −1 ) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes.