Czech J. Food Sci., 2014, 32(6):578-584 | DOI: 10.17221/475/2013-CJFS

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

Sorelle NSOGNING DONGMO1,3, Hilaire Macaire WOMENI1, Féliçité TCHOUANGUEP MBIAPO1, Michel LINDER2, Jacques FANNI2, Martin ZARNKOW3, Thomas BECKER3
1 Faculty of Sciences, University of Dschang, Dschang, Cameroon
2 Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-INPL, Vandoeuvre-les-Nancy Cedex, France
3 Chair of Brewing and Beverage Technology, Technische Universität München, 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

Published: December 31, 2014  Show citation

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NSOGNING DONGMO S, WOMENI HM, TCHOUANGUEP MBIAPO F, LINDER M, FANNI J, ZARNKOW M, BECKER T. Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci. 2014;32(6):578-584. doi: 10.17221/475/2013-CJFS.
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