NATURAL REGENERATION CAPACITY OF VITELLARIA PARADOXA (SHEA TREE) ON THE HILLS OF BASSAR (NORTH-TOGO)

Optimization of Shea (Vitellaria paradoxa) butter quality using screw expeller extraction

The quality of Shea butter is highly affected by processing factors. Hence, the aim of this work was to evaluate the effects of conditioning duration (CD), moisture content (MC), and die temperature (DT) of screw expeller on Shea butter quality. A combination of 33 full factorial design and response surface methodology was used for this investigation. Response variables were refractive index, a...

Galloylated proanthocyanidins from shea (Vitellaria paradoxa) meal have potent anthelmintic activity against Ascaris suum.

Proanthocyanidins (PA) from shea (Vitellaria paradoxa) meal were investigated by thiolytic degradation with benzyl mercaptan and the reaction products were analysed by high performance liquid chromatography-mass spectrometry. These PA were galloylated (≈40%), contained only B-type linkages and had a high proportion of prodelphinidins (>70%). The mean degree of polymerisation was 8 (i.e. average...

Comments on "Chemistry of Pyrolysis and Kinetic Studies of Shea Nut (Vitellaria Paradoxa) Shells Activated Carbon for Textile Wastewater Treatment"

Growth performance of broiler chickens fed diets containing shea nut (Vitellaria paradoxa, Gaertn.) meal fermented with Aspergillus niger.

Shea nut meal is a by-product of the shea fat industry in West Africa. The objective was to determine the effect of shea nut meal fermentation using Aspergillus niger on growth performance of broiler chickens. An expeller shea nut meal was fermented in a closed plastic container for 8 d after the addition of 0.25 g of A. niger spores per kg of shea nut meal in 2 parts of water. Each of the 2 sh...

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