Volume 23, Issue 1, April 2018, Pages 22–32
MAHAMAT SEID ALI1, Fidéle Paul TCHOBO2, MAOUDOMBAYE THEOPHILE3, and MAHAMAT NOUR SAKINE4
1 Faculty of Sciences and Techniques of the University of Moundou, Chad
2 Laboratory of Study and Research in Applied Chemistry (LERCA), Ecole Polytechnique d'Abomey Calavi, University of Abomey Calavi, 01PO Box: 2009 Cotonou, Benin
3 Faculty of Sciences and Techniques of the University of Moundou, Chad
4 Faculty of Exact and Applied Sciences, University of NDjamena, Chad
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This work is conducted with women producing shea butter in the regions of Mandoul and Logone Oriental. It aims influence the production processes on the shea butter extraction efficiency. Indeed, these women use two methods to extract shea butter: traditional method that gives butter black and method by manual press that gives butter white. In addition, the traditional method has two variants: use when extracting butter boiled water on the one hand and the water slurry accompanied leaves secondly mango. The butter obtained according to production processes extraction yields are: (44.35 ± 3.513%) for the mechanical press method; (36.11 ± 1.64%) to the traditional method using boiled water and (47.70 ± 0.22) for the traditional method using water boiled over the mango leaves. The values of physico-chemical parameters are analyzed: water content (5.646 ± 0.105%); crude protein (7.2 ± 0.655%); total fat (52.886 ± 1.240%); unsaponifiable (7.25 ± 0.636%); stearic acid (49.526 ± 3.090%); oleic acid (48.716 ± 3.735%); linoleic acid (5.843 ± 0.386%) and linolenic acid (1.653 ± 0.105). The use of mango leaves in the extraction has substantially improved the performance of the butter up to that obtained by the mechanical press. The values of the fatty acids obtained correspond generally to the standards of the Economic and Monetary Union of West Africa (UEMOA) for unrefined shea butter with the exception of the water content is very high compared to the required standards.
Author Keywords: shea production processes, performance butter, southern zone, Chad.
MAHAMAT SEID ALI1, Fidéle Paul TCHOBO2, MAOUDOMBAYE THEOPHILE3, and MAHAMAT NOUR SAKINE4
1 Faculty of Sciences and Techniques of the University of Moundou, Chad
2 Laboratory of Study and Research in Applied Chemistry (LERCA), Ecole Polytechnique d'Abomey Calavi, University of Abomey Calavi, 01PO Box: 2009 Cotonou, Benin
3 Faculty of Sciences and Techniques of the University of Moundou, Chad
4 Faculty of Exact and Applied Sciences, University of NDjamena, Chad
Original language: English
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This work is conducted with women producing shea butter in the regions of Mandoul and Logone Oriental. It aims influence the production processes on the shea butter extraction efficiency. Indeed, these women use two methods to extract shea butter: traditional method that gives butter black and method by manual press that gives butter white. In addition, the traditional method has two variants: use when extracting butter boiled water on the one hand and the water slurry accompanied leaves secondly mango. The butter obtained according to production processes extraction yields are: (44.35 ± 3.513%) for the mechanical press method; (36.11 ± 1.64%) to the traditional method using boiled water and (47.70 ± 0.22) for the traditional method using water boiled over the mango leaves. The values of physico-chemical parameters are analyzed: water content (5.646 ± 0.105%); crude protein (7.2 ± 0.655%); total fat (52.886 ± 1.240%); unsaponifiable (7.25 ± 0.636%); stearic acid (49.526 ± 3.090%); oleic acid (48.716 ± 3.735%); linoleic acid (5.843 ± 0.386%) and linolenic acid (1.653 ± 0.105). The use of mango leaves in the extraction has substantially improved the performance of the butter up to that obtained by the mechanical press. The values of the fatty acids obtained correspond generally to the standards of the Economic and Monetary Union of West Africa (UEMOA) for unrefined shea butter with the exception of the water content is very high compared to the required standards.
Author Keywords: shea production processes, performance butter, southern zone, Chad.
How to Cite this Article
MAHAMAT SEID ALI, Fidéle Paul TCHOBO, MAOUDOMBAYE THEOPHILE, and MAHAMAT NOUR SAKINE, “Production process on the artisanal extraction output of Vitellaria paradoxa Gaaerterner butter in the southern part of Chad,” International Journal of Innovation and Applied Studies, vol. 23, no. 1, pp. 22–32, April 2018.
