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Indigenous Methods of Processing shea butter and Perceptions about Rancidity in Northern Ghana

Journal of Agricultural Science and Technology(A) 2012年第3期2卷 327-334页

作者： Vincent Mwinyoye Anchirinah Samuel Lowor Francis Kofi Oppong Cocoa Research Institute of Ghana P.O. Box 8 Akim-Tafo Ghana

This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.

关键词： shea butter rancidity indigenous methods Northern Ghana.

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Partial Substitution of Cocoa butter with Processed shea butter in Milk Chocolate

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Journal of Food Science and Engineering 2014年第4期4卷 212-217页

作者： Francis Alemawo rJacob K. Agbenorhevi Adrian K. Poku Department of Food Science and Technology Kwame Nkrumah University of Science & Technology Kumasi Ghana

Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

关键词： shea butter cocoa butter chocolate production.

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Preliminary Investigation of Formulated Herbal Ointment Demonstrates Amelioration of Excision Wound in Experimental Rabbit Model Compared with Silver Sulfadiazine

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Journal of Biosciences and Medicines 2022年第12期10卷 32-41页

作者： Martin Ntiamoah Donkor Richard Mosobil Abdul Wadudu Yakubu Kutub Shaibu Addai-Mensah Donkor Department of Biochemistry and Forensic Sciences School of Chemical and Biochemical Sciences C. K. Tedam University of Technology and Applied Sciences Navrongo Ghana Department of Applied Chemistry School of Chemical and Biochemical Sciences C. K. Tedam University of Technology and Applied Sciences Navrongo Ghana Department of Chemistry Faculty of Physical Science University for Development Studies Tamale Ghana Department of Pharmaceutics School of Pharmacy and Pharmaceutical Sciences University for Development Studies Tamale Ghana

In light of the use of Lannea barteri in the management of diverse illnesses and treatment of wounds in traditional medicine, the current study was conducted to assess the wound-healing efficacy of crude aqueous extract of the stem bark of Lannea barteri and its shea butter formulated ointment using an excision wound model in the rabbit. The herbal ointment (5%, w/w) exhibited a significant wound healing activity, showing 99.9% ± 0.3% wound contraction at the end of the experiment (24th day). There was no significant difference (p > 0.05) between the 5% (w/w) herbal ointment compared with Silver Sulphadiazine cream (positive control), which showed a 97.8% ± 1.0% rate of excision wound contraction on day 24. Compared with the negative control group (administered with only shea butter), the wound healing activity of the ointment was significant (p Lannea barteri for the treatment of wounds and demonstrates that shea butter usage as a base in formulating an herbal ointment might aid in topical application for wound repair and regeneration, as well as the potential for enhanced wound healing.

关键词： Excision Wound Model Wound Healing Lannea barteri shea butter Formulation

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