A study of the shea kernel in relation to the traditional processing of the shea fat
1978
Ata, J.K.B.A. (Ministry of Industries, Science and Technology, Accra (Ghana))
Information concerning the description of the shea tree, its ecology and some factors influencing the availability of the kernel for processing are outlined. The methods of processing shea butter in Ghana, the short-comings of the traditional processing methods and the post harvest conditions that affect the quality of the butter, especially browning, are discussed. It further discusses the experimental methods for identification determination and extraction of the chemical components of the shea butter which include anthocyanins, catechins, nitrogenous matter and sugars. Colouration of the kernel is basically due to enzymic browning reactions by polyphenol oxidases, naturally present in the kernel together with flavonoid compounds acting as substrates. In the presence of simple sugars and amino acids (present in the kernel), non-enzymic browning occurs during the elaborate heating and roasting processes. Protein constitutes about 50%, allantoin 28% of the total nitrogen and peptides 22%
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