Effect of storage conditions on microbiological and physicochemical quality of shea butter

Journal of Food Science and Technology

Volumn 48, Issue 3, 2011, Pages 274-279

  Honfo, Fernande G ^a   Hell, Kerstin ^b   Akissoé, Noël ^c   Coulibaly, Ousmane ^a   Fandohan, Pascal ^d   Hounhouigan, Joseph ^c  

^a International Institute of Tropical Agriculture (IITA Cotonou)   (Benin)

^b International Potato Center (CIP Cotonou)   (Benin)

^c UNIVERSITY OF ABOMEY CALAVI   (Benin)

^d Institut de Recherches agricoles du Bénin   (Benin)

Author keywords

Acid value; Iodine value; Packaging material; Peroxide value; Shea butter

Indexed keywords

ACID VALUE; CLIMATIC CONDITIONS; INTERNATIONAL MARKETS; IODINE VALUE; KEY CONSTRAINTS; PEROXIDE VALUE; PHYSICO-CHEMICAL QUALITY; PHYSICOCHEMICAL CHARACTERISTICS; PLASTIC BAGS; SHEA BUTTER; STORAGE CONDITION; VALUE CHAINS;

INDUSTRIAL CHEMICALS; INTERNATIONAL TRADE; IODINE; OXIDATION; PACKAGING; PLASTIC CONTAINERS; QUALITY ASSURANCE; STORAGE (MATERIALS);

PACKAGING MATERIALS;

CORCHORUS CAPSULARIS; VITELLARIA PARADOXA;

EID: 79959919711     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0150-x     Document Type: Article

References (30)

1. Abdulrahim MO, Hassan A, Bahago EI (2000) Practical manual on food technology, nutritional dietetics for schools and industries. Paper presented in the Proceedings of the National Science and Technology Forum, College of Science and Technology, Kaduna Polytechnic, Kaduna, Nigeria
2. Alander J (2004) Shea butter-a multifunctional ingredient for food and cosmetic. Lipid Technol 16(9):202-205
3. Anhwange BA, Ajibola VO, Oniye SJ (2004) Chemical studies of seeds of Moringa oleifera and Detarium microcarpum (Guill and Sperr). J Biol Sci 4(6):711-715
4. AOAC (2002) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington
5. Chukwu O, Adgidzi PP (2008) Evaluation of some physico-chemical properties of Shea-butter (Butyrospermum paradoxum) related to its value for food and industrial utilisation. Int J Postharvest Technol Innov 1(3):320-326
6. CNÜCED (2006) Le karité: Production, consommation et marché. http://www.unctad.org/infocomm/français/karité/ marché.htm. (Accessed on 21 July 2009)
7. Codex Alimentarius (1992) Programme mixte FAO/OMS sur les normes alimentaires. FAO, Rome
8. Dhellot JR, Matouba E, Maloumbi MG, Nzikou JM, Safou-Ngoma DG, Linda M, Desobry S, Parmentier M (2006) Extraction, chemical composition and nutritional characterization of vegetable oils: Case of Amaranthus hybridus (Var1 and 2) of Congo Brazzaville. Afr J Biotechnol 5(11):1095-1101 (Pubitemid 43876615)
9. Elias M, Carney J (2004) La filiére féminine du karité: Productrice burkinabée, éco-consommatrices occidentales et commerce équitable. Cah Geogr Que 48(133):1-26
10. Ernest H (2001) Ün commerce qui aide les femmes pauvres au Burkina Faso. Afr Relance 15(4):6-7
11. FAO (1979) Manuals of food quality control and food analysis, quantity adulteration and test of identity, Food and Agriculture Organization, Food Nutr paper 14/8, Ünited Nations, Rome, pp 255-290
12. Hall JB, Aebischer DP, Tomlinson HF, Osei-Amaning E, Hindle JR (1996) Vitellaria paradoxa. School Agric Forest Sci Publication, Üniversity of Wales, Bangor 8, pp 1-105
13. Hui L (1996) Edible oil and fat products: Oils and oilseeds, bailey's industrial oil and fat products, 5th edn.Wiley, NewYork, pp 109-110
14. Hultin HO (1992) Lipid oxidation in fish muscle. In: Flick GJ,Martin RE (eds) Advances in seafood biochemistry: Composition and quality. Technomics Publishing Compagny Inc, Lancaster, pp 99-122
15. Kapseu C, Womeni HM, Ndjouenkeu R, Tchouanguep MF, Parmentier M (2005) Influence des méthodes de traitement des amandes sur la qualité du beurre de karité. Proc Biol Alim 3:1-18
16. Kirk RS, Sawyer R (1991) Pearson's composition and analysis of foods. Longman Scientific and Technical, Harlow, pp 609-617
17. Letchamo W, Khoo BK, Hartman TG (2007) Evaluation of the quality of West African shea butter (Vitellaria paradoxa). Int Soc Hortic Sci 756:273-288
18. Louppe D (1995) Le karité en Cǒte d'Ivoire. Report of the Forestry Institute of Cǒte d'Ivoire (IDEFOR) 19p
19. Maranz S, Kpikpi W, Weisman Z, Sauveur AD, Chapagain B (2004) Nutritional values and indigenous preferences for shea fruits (Vitellaria paradoxa CF Gaertn.) in African agroforestry parklands. Econ Bot 58:588-600 (Pubitemid 40284972)
20. Megnanou RM, Niamke S, Diopoh J (2007) Physicochemical and microbiological characteristics of optimized and traditional shea butters from Cǒte d'Ivoire. Afr J Biochem Res 14:41-47
21. Mittal GS, Paul S (1997) Regulating the use of degraded oil/fat in deep fat/oil food frying. Critical Reviews Food Sci Nutr. 37:635-662. (Pubitemid 127348671)
22. Moharram H, Ray J, Ozbas S, Juliani H, Simon J (2006) Shea butter: Chemistry, quality, and new market potentials. American Chemical Society Symposium 925, pp 326-340
23. NB ISO 3657 (2006) Normes Béninoises pour les corps gras d'origine animale et végétale: Détermination de l'indice de saponification. CEBENOR (Centre Béninois de Normalisation), p 9
24. NB ISO 3960 (2006) Normes Béninoises pour les corps gras d'origine animale et végétale: Détermination de l'indice de peroxyde. CEBENOR (Centre Béninois de Normalisation), p 9
25. NB ISO 3961 (2006) Normes Béninoises pour les corps gras d'origine animale et végétale: Détermination de l'indice d'iode. CEBENOR (Centre Béninois de Normalisation), p 8
26. NB ISO 660 (2006) Normes Béninoises pour les corps gras d'origine animale et végétale: Détermination de l'indice d'acide et de l'acidité. CEBENOR (Centre Béninois de Normalisation), p 13
27. NBF 01-005 (2006) Normes Burkinabées pour le beurre de karité non raffiné. ABNOR (Agence Burkinabée de normalisation), p 21
28. Schreckenberg K (2004) The contribution of shea butter (Vitellaria paradoxa C.F. Gaertner) to local livelihoods in Benin. In: Sunderland T, Ndoye O (eds) Forest products, livelihoods and conservation. CIFOR, Indonesia, pp 91-113
29. Tchobo FP, Natta AK, Barea B, Barouh N, Piombo G, Pina M, Villeneuve P, Soumanou MM, Sohounhloue DCK (2007) Characterization of Pentadesma butyracea sabine Butters of different production Regions in Benin. J Am Oil Chem Soc 84:755-760 (Pubitemid 47222232)
30. Womeni HM, Ndjouenkeu R, Kapseu C, Fanni JJ, Parmentier M (2006) Application du procédé séchage friture aux amandes de karité: Influence sur les indices chimiques de qualité et les propriétés. OCL 13:297-302 (Pubitemid 46126848)