Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields
| Autor: | Abudu Ballu Duwiejuah, A K Afoko, A. K. Quainoo, Musah B Bawah, A F Chimsah, A. H. Abubakari |
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| Rok vydání: | 2019 |
| Předmět: |
International market
Chemistry digestive oral and skin physiology lcsh:S food and beverages free fatty acids General Medicine Shea butter Positive correlation lcsh:S1-972 insoluble impurities organic shea butter lcsh:Agriculture Unsaponifiable Positive relationship lipids (amino acids peptides and proteins) Peroxide value Food science lcsh:Agriculture (General) peroxide value Chemical composition Water content moisture content |
| Zdroj: | Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2042-2046 (2019) |
| ISSN: | 2148-127X |
| DOI: | 10.24925/turjaf.v7i12.2042-2046.2506 |
| Popis: | The objective of the study was to compare selected physical and chemical composition of shea butter processed from nut sourced from inorganic and organic fields. The treatments were O (shea butter processed from nut picked from organic fields) and N (shea butter processed from nuts picked from inorganic fields). These treatments were arranged in a Complete Randomized Design and were replicated four times in the laboratory for studies of free fatty acids (FFA), pH, peroxide value, insoluble impurities, unsaponifiable matter, and moisture content. The study revealed that organic shea butter had lower free fatty acids (FFA), lower moisture content, lower pH, less unsaponifiable matter, less insoluble impurities and lower peroxide value as compared to inorganic shea butter shea butter. The lower FFA value of organic shea butter indicates that it can be used for the cosmetic and pharmaceutical industry and for direct consumption. Hence higher chances that organic shea butter and attract premium prices in both local and international markets. The study also revealed that there was a positive relationship between; unsaponifiable matter and moisture content. Insoluble impurities had a very strong correlation with unsaponifiable matter and moisture content. A very strong positive correlation was observed between peroxide value and unsaponifiable matter, moisture content, and insoluble impurities. For good quality butter, nuts should be sourced from organic fields. |
| Databáze: | OpenAIRE |
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