DEFINITION OF OPTIMAL PROCESSING CONDITIONS FOR PROPOSING SHEA BUTTER SENSORIAL STANDARD VIA IVORIAN CONSUMERSÂ’CRITERIA
|Rose-Monde Mégnanou*, Eric Essoh AKPA, Kra Kouassi Abouttou Sevérin and Sébastien Lamine NIAMKÉ
Laboratoire de Biotechnologies, UFR Biosciences, Université de Cocody, Abidjan, 22 BP 582 Abidjan 22, Côte d’Ivoire.
|Corresponding Author: Rose-Monde Mégnanou, E-mail: [email protected]|
|Received: 05 November 2012 Accepted: 19 November 2012|
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Shea butter is extracted from shea fruit kernel following various methods, but the main usual is traditional processing which is subject to uncontrolled variability leading to various qualities. Consumers’ preferences about sensorial criteria and their conditions of preparation were determined in this study in order to define their exigencies manufacturing conditions. Hence a survey was realized and variation in nuts drying duration and mode, were also studied, so were kernel quality and roasting duration effects. Chi2 test performed on survey data revealed that consumers mostly preferred whitish (51.90%), odorless (58.40%) and fondant (35.70%) shea butter, mainly for aches treatments (81.80%). Variation study showed that shea butter odor went from slight at the first week of nuts drying, to rancid at the fourth; sound kernels produced beige color and slight odor of butter when mouldy (and rotten) ones gave yellow and rancid butter, so did kernel over-roasting at 15 minutes. Shea butter color changed after five minutes of kernel roasting from beige to khaki (6 min), brown (10 min) and grey (15 min). The texture was fondant independently to drying, kernel quality and roasting duration.