African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 381

Review

Shea butter extraction technologies: Current status and future perspective

Iddrisu Abdul-Mumeen
  • Iddrisu Abdul-Mumeen
  • Department of Biochemistry and Biotechnology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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Didia Beauty
  • Didia Beauty
  • Department of Biochemistry and Biotechnology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
  • Google Scholar
Abdulai Adam
  • Abdulai Adam
  • Bimbilla E. P. College of Education, P. O. Box 16, Bimbilla, Ghana.
  • Google Scholar


  •  Received: 10 August 2018
  •  Accepted: 12 December 2018
  •  Published: 28 February 2019

Abstract

Shea butter is a high–value shea nut fat used as an edible oil, antimicrobial and moisturiser in the food, pharmaceutical and cosmetic industries, respectively. The annual worldwide export of shea nut from Africa is 350,000 MT of kernels with a market value of approximately $120 million to producing countries. The multifunctional properties of the shea butter depend strictly on its compositional properties: the peroxide value, moisture content, free fatty acid level and the insoluble impurities. Standard extraction technologies: the traditional, mechanized, enzymatic and chemical methods were used for shea butter extraction. Current extraction technologies which rely on different extraction parameters for shea butter extraction are yet to yield the desired qualities and efficiencies of butter. Application of hydrolysing enzymes during enzyme extraction however eliminates the laborious, tedious and labour–intensive extraction processes creating alternative, selective and mild extraction conditions. The current review gives an overview of shea butter extraction technologies, the efficiencies, qualities and a perspective into the shea butter industry.

 

Key words: Shea butter, mechanical, chemical, traditional, enzymatic, technologies.