Journal of Chemical Engineering & Process Technology
Open Access

Tsado DG

Publications

• Research Article
  Determination of the Effect of Storage Time and Condition on the Properties of Shea Butter
  Author(s): Saba AM ,Tsado DG *,Okafor JOSaba AM ,Tsado DG *,Okafor JO
  
  In effort of raising the market opportunities and values of shea butter, this work seeks to investigate the effect of storage time and condition of storage on the properties of shea butter. This involves the extraction of butter from shea nut, storing at room temperatures and temperature of refrigerator. The shea butter stored were characterized for the iodine value, peroxide value, saponification value and free fatty acid value. The storage was done for the period of eight months and the characterization done monthly. The effect of temperature on the shea butter in respect of iodine value is that the value increases from 4.31 mg/kg to 6.16 mg/kg when stored at room temperatures, while it reduces from 4.3 mg/kg to 3.41 mg/kg when stored in refrigerator. The peroxide value of the shea butter increases at both storage conditions: from 8.80 mg/kg to 10.81 meq/kg for room temperatures, wh.. View More»
  DOI: 10.4172/2157-7048.1000382

  Abstract PDF

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