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Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction

Author

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  • Sorelle NSOGNING DONGMO

    (Faculty of Sciences, University of Dschang, Dschang, Cameroon
    Chair of Brewing and Beverage Technology, Technische Universität München, Freising, Germany)

  • Hilaire Macaire WOMENI

    (Faculty of Sciences, University of Dschang, Dschang, Cameroon)

  • Féliçité TCHOUANGUEP MBIAPO

    (Faculty of Sciences, University of Dschang, Dschang, Cameroon)

  • Michel LINDER

    (Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France)

  • Jacques FANNI

    (Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France)

  • Martin ZARNKOW

    (Chair of Brewing and Beverage Technology, Technische Universität München, Freising, Germany)

  • Thomas BECKER

    (Chair of Brewing and Beverage Technology, Technische Universität München, 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.

Suggested Citation

  • Sorelle NSOGNING DONGMO & Hilaire Macaire WOMENI & Féliçité TCHOUANGUEP MBIAPO & Michel LINDER & Jacques FANNI & Martin ZARNKOW & Thomas BECKER, 2014. "Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 578-584.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:475-2013-cjfs
    DOI: 10.17221/475/2013-CJFS
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    References listed on IDEAS

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    1. Veronika Spěváčková & Iveta Hrádková & Jan Šmidrkal & Vladimir Filip, 2012. "Lipid oxidation of fat blends modified by monoacylglycerol," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(6), pages 527-533.
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