Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter

Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental influenced several kernel parameters, such as fat content (38-52% dw), redness (a* values between 6.3 11.7), viz. yield (24 36% wet weight mass), brightness (L* 70-80), yellowness (b* 16-23), free fatty acid (FFA) percentage (0.5-2%). On other hand, moisture (6-8%) kernels peroxide (2.3 - 3.8 meq O2/kg) not affected. Storage 3 days 28 ± min gave results,  that is, with a 7% 50% dw. Butter extracted technique from these yielded 32% on mass 0.8% FFA, 2.5 O2/kg peroxide. This can be used food cosmetic purposes without refining. Furthermore, microstructure nuts, Laser Scanning Confocal Microscopy, showed large small globules some spaces inside.   Key words: Vitellaria paradoxa, kernels, storage, boiling, physico-chemical characteristics, butter.