TITLE:
Influence of Heating Time of Shea Nuts (vitellariaparadoxa) on Some Chemical Properties of Shea Butter
AUTHORS:
V. T. Tame, I. Hassan, D. T. Gungula
KEYWORDS:
Heating Time, Shea Nut, Shea Butter, Chemical Properties
JOURNAL NAME:
World Journal of Engineering and Technology,
Vol.3 No.3B,
August
25,
2015
ABSTRACT: The experiment was conducted in the
laboratories of the Departments of Chemistry and Animal Health and Production Technology,
Adamawa State University, Mubi, Nigeria. The experiment was replicated three
times in a Randomized Complete Block Design (RCBD) and consisted of six heating
time 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and one
control. Data were collected on acid value, free fatty acid, iodine value,
peroxide value, saponification value and unsaponifiable matter. The data
collected were analyzed statistically using Generalized Linear Model (GLM)
procedure of statistical analysis system (SAS). The means that were
significantly different were separated using Least Significant Difference
(LSD). The results showed that there were highly significant differences (P ≤ 0.01)
among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recorded
by heating time at 120 minutes of boiling and 120 minutes of roasting. Heating
time at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutes
roasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and
1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes of
boiling recorded the highest Iodine value (IV) of 43.80 and 43.53,
respectively. Based on the results of this study, it can be concluded that
heating time of 30 or 60 minutes by boiling or roasting are better than longer
heating times for Shea butter extraction.