Séchage des amandes de karité et qualité du beurre: impact du séchage traditionnel au soleil

• Main Authors: Parmentier, M., Tchouanguep Mbiapo, F., Kapseu, C., Ndjouenkeu, R., Womeni, HM., Fanni, J.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2007-01-01
• Series: Tropicultura
• Subjects: Butyrospermum parkii; Shea butter; Drying; Quality; Unsaponifiable; Cameroon
• Online Access: http://www.tropicultura.org/text/v25n4/240.pdf

Drying of Shea Kernels and Butter Quality: Impact of Traditional Sun Drying. The objective of this study was to determine the effect of the conditions of direct sun exposure of the kernels from Butyrospermum parkii (shea) on the quality of the butter and to define the best conditions of drying. The influence of the thickness of kernels and of time was determined, according to the central composite experimental design, in comparison with the extraction yield, the acid and peroxide values, the melting properties and the composition of unsaponifiable matter of butter. The maximum butter yield is obtained with kernels content 10 to 15% of residual water. The cutting up of kernels makes easier the vaporizing of water but, also increases acidity and reduces contents of unsaponifiable, triterpenic alcohols and sterols successive in an increase of interface between enzymes and molecules. While, a long exposure is favourable to the appearance of peroxides which destabilize not stable compounds with high melting point. So, an exposure during 5 - 8 days of kernels cut up in slices with more than 12 mm of thickness represents the best conditions of drying.