An improvement process for obtaining higher extraction efficiency and better quality in the traditional processing of shea fat

Abstract

Preliminary heat treatment of kernels as a factor in determining yield in tradition extraction of shea fat has been investigated. It has been found that when the kernels are roasted for 90 min, a maximum extraction efficiency of 66 per cent cab be excepted. Steaming the shea kernels raises the extraction efficiency to 84 per cent and the resulting fat has better quality when assessed by perioxide value. This represents considerable improvement considering that the efficiency of traditional shea fat processing has been rated between 30 to 40 per cent. Moreover, the new rate approaches that which can be achieved by modern screw expellers, ie. 90 to 94 per cent. Pending the design and production of a rural steaming assembly, the efficiency of rural shea fat manufacturing process can be raised from 40 to 66 per cent by adopting the modifications suggested