Effect of Frying, Toasting, Boiling and Parboiling of Sheanuts on Percentage Yield, Sensory Attributes, Some Physical and Chemical Properties of Shea Butter Ibanga U

31532 Ibanga U.I et al./ Elixir Food Science 81 (2015) 31532-31539 Available online at www.elixirpublishers.com (Elixir International Journal) Food Science Elixir Food Science 81 (2015) 31532-31539 Effect of Frying, Toasting, Boiling and Parboiling of Sheanuts on Percentage Yield, Sensory Attributes, Some Physical and Chemical Properties of Shea Butter Ibanga U. I 1, Adegokeg. O 2, Akinoso R 2 and Liman.A 1 1Department of Food Technology, Federal College of Freshwater Fisheries Technology, New Bussa, Nigeria. 2Department of Food Technology, University of Ibadan, Ibadan, Nigeria. ARTICLE INFO ABSTRACT Article history: Shea butter contributes minimally to edible fat supply due to variations in product quality, Received: 29 January 2015; low yield and acceptability. Research reports have not related these to processing methods Received in revised form: which vary from place to place. Effect of heat treatment methods on yield, sensory quality 15 March 2015; and some properties of manually extracted shea butters from fried, toasted, boiled and Accepted: 1 April 2015; parboiled sheanuts pastes were evaluated using standard methods. Yield, sensory attributes and characteristics of shea butter from same sheanuts varied depending on method of heat Keywords treatment. Fried sheanuts had highest % shea butter yield (40.80±0.84) and saponification Shea butter, value (197.14±0.03). Boiled sheanuts butter was organoleptically preferred. Processing, © 2015 Elixir All rights reserved. Yield, Sensory attributes, Saponification value . Introduction international markets [8, 9]. The elites especially civil servants Edible fats and oils are increasingly becoming important in and students look down on it as inferior to groundnut and other nutrition and commerce for domestic and industrial uses because vegetable oils mainly because of its unpleasant odour, poor they are sources of dietary energy, antioxidants, bio fuels and packaging and presentation [6]. raw materials for the manufacture of industrial products [1]. Shea butter is cheap and available in the areas of production Palm fruit and its kernels, groundnut, cotton seed and soybeans and potentially, can complement and compete with groundnut are conventional oilseeds in Nigeria. They account for 80% of and other vegetable oils which have become too expensive for natural edible oil and fat supply [2]. Oils are obtained from regular household use. According to [10] sheanuts contain up to oilseeds by manual, solvent or mechanical extraction and are 50% shea butter. locally used in soap production, cooking and as body cream. Traditional processing methods differ and give low yield Sheanut from the shea tree, Vitellaria paradoxa, is an under- with great variations in product quality and characteristics [11, utilized economic oil crop with great potentials for Nigerian 12]. The nuts could be fried, toasted, roasted, boiled or parboiled economy. The current contribution of shea butter to the world before oil extraction [6, 13, 14, and 15]. Most of the reported edible fat/oil supply is minimal. According to [2] it is a potential works on shea butter center on solvent extraction from raw asset for national economic development. Its adequate sheanuts [16, 10, and 17]. Solvent extraction of fat and oils for exploitation could make a significant contribution to the consumption is expensive for adoption and could be health country’s Gross Domestic Production. The shea butter plant hazardous. (Vitellaria paradoxa C.F Gaertn), a perennial tropical oil- There is paucity of information on the characteristics of shea yielding tree belonging to the family Sapotaceae has been butter from differently heat treated sheanuts as practiced in reported as the second most important oil yielding tree in different areas of shea butter production. Most of the available Africa after oil palm [3]. In some Northern parts of Nigeria, shea research reports also have not related the yield, , sensory butter tree replaces the oil palm tree as a source of edible oil qualities and acceptability of manually extracted shea butter to among many ethnic groups [4]. It is called “Kadanya” in Hausa, the method of heat treatment of the sheanuts. “Karaje” in Fulani, “Emi” in Yoruba, “Osisi Okuma” in Igbo This research was therefore designed to investigate and and Kwara in Bussa and Kambari languages of Nigeria [5,6]. provide empirical data on the effect of different pre extraction Shea butter tree grows naturally throughout the Guinea heat treatment methods of sheanuts and manual (hand crafted) Savannah region. The members of the family could be shrubs or extraction, a non solvent method of extraction on shea butter trees with alternate leaves which are always simple and have yield,quality and characteristics. entire margins. The fruit is always a berry and could contain This information will add to the knowledge base of shea more than one seed but not more than three. butter and aid proper processing that would increase utilization The brown to orange colour seed coat is hard, bony and of the butter as an edible fat. More so, the information from this shinning and has a small or large scar at the base or on one side study will be useful to researchers, producers, manufacturers, [7]. Though, a promising multi-functional fat, shea butter is consumers and would be consumers of shea butter. generally unacceptable as edible oil/fat outside the producing areas [6]. Manually extracted (handcrafted) shea butter has been reported to be preferred to solvent extracted shea butter in the Tele: E-mail addresses: [email protected] © 2015 Elixir All rights reserved 31533 Ibanga U.I et al./ Elixir Food Science 81 (2015) 31532-31539 Materials and methods Preparation of samples for processing Ripe fresh shea fruits were handpicked, left to ferment for 3 days at ambient temperature (26 ± 2 0C) washed, parboiled, sundried, weighed, cracked, winnowed and further dried to approximately 10 - 11% moisture content. The dried kernals were stored in sacks at ambient temperature (26 ± 20C) till required for processing. Five kilograms sheanuts paste were used to manually produce shea butter from four heating methods (frying, toasting, boiling and parboiling). Before use, the stored, dried, dehusked sheanuts were washed and sun dried for 4 to 5 hours. Heat Treatment Methods: Frying method Six kilograms of clean, dehusked dried sheanuts were fried with approximately 530ml of previous shea butter oil (from the natives) for about 30 minutes in a metallic pot. The initial frying temperature of 180 0C was gradually reduced to 85±5 0C after 5 minutes to avoid burning [18]. The fried sheanuts were size reduced using crack ing machine, mortar and pestle. The semi pounded shea paste was ground to a chocolate brown paste using a locally fabricated electric motor grinder. Toasting method Clean sheanuts were toasted at 180 0C for 5 minutes and 0 continued at 85±5 C for 25minutes modified from [13] village method) in a metallic pot without oil. The toasted sheanuts were Figure 1.Preparation of shea fruits before sheabutter cracked using hammer mill and the size further reduced with extraction mortar and pestle before grinding and extraction. Boiling method A modified method [15] was used. The clean sheanuts were boiled at 100 0C for 30 minutes and sundried for four hours. The sizes were reduced using cracking machine, mortar and pestle before grinding and shea butter extraction. Parboiling method The stored parboiled sheanuts were washed and sun dried for four hours before size reduction, grinding and oil extraction (adopted from a village after the survey [19, 14]. This served as the control. All the sheanuts were parboiled before further treatment. All the extractions were carried out in triplicates. Manual (Hand-churning) extraction method Five kilograms each of the shea pastes were placed in a strong Fulani calabash and was slowly hand-mixed and churned with gradual addition of warm water and later vigorously churned till a brownish white shea fat separated from the brownish water solution. The shea fat was scooped out and washed several times using potable water to remove the brownish colour. The fat was heated to melt and water dried off. The shea oil in the pot was allowed to cool and settle overnight before filtration through muslin cloth, measured and packaged into clean plastic sample bottles and one liter plastic containers before solidification. The packaged solidified shea butter samples were stored in the freezer till required. The processing flow charts are as shown in Figures 1 and 2. Determination of percentage oil yields These were determined from the ratio of the volume of oil extracted and the weight of the shea paste used for oil extraction as shown in equation 1. (It is worth noting that the shea butter used to fry sheanuts were subtracted from the mean total oil Figure 2. Manual processing of Shea butter from (fried, yield of 2676ml before the calculation of the percentage oil yield toasted, boiled and parboiled) Sheanuts for fried sheanuts butter). Moisture content determination The moisture content of the samples was determined by % yield = × 100% …………………. (1) drying 5g of the sample at 150 0C in an oven for four hours. The dried samples were put in a dessicator for five minutes before 31534 Ibanga U.I et al./ Elixir Food Science 81 (2015) 31532-31539 weighing. The samples were transferred again into the oven for Unsaponifiable Matter Analysis 30 minutes. The process is repeated till a constant weight is After saponification, 300ml of the mixed solvent of ethanol obtained. The moisture content (MC) is calculated thus: (70%), toluene (25%) oil were added to the packed column. It MC = weight of sample before drying – weight of sample after was allowed to run through the column at the rate of drying × 100/ initial weight of the sample. 12ml/minute. The column was Determination of Fat content washed with 150ml of the solvent mixture at the rate. It was As reported by [20] 50g of the various sheapaste were put in concentrated to 25ml and transferred to the tarred dish for a thimble and extracted with 200ml of hexane for 6hours using evaporation in oven at 105 oC for 15minutes.

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