Nutritional value of Shea Butter (Vitellaria paradoxa) seed Meal (SBSM) as affected by different days of Natural fermentation
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چکیده
منابع مشابه
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...
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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...
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This study was conducted to determine the nutritional (proximate and energy) composition of selected shea nut by-products (SNPs) namely; shea nut meal (SNM, solvent extracted), shea nut cake (SNC, mechanically extracted) and shea nut cake (SNCW, water extracted) and their apparent digestibility coefficient (ADC) by Nile tilapia, Oreochromis niloticus. The ADC was determined using a reference di...
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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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Phosphoric acid (H3PO4) and Zinc chloride (ZnCl2) catalyzed shea nut shells, subjected to a one way activation scheme was employed to study the adsorption kinetics and mode of diffusion of industrial dye uptake. Thermodynamics data obtained in this study indicate that the sorption of dye spontaneously increases with time and decreases after equilibration was...
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ژورنال
عنوان ژورنال: NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES
سال: 2019
ISSN: 2705-3997,2682-6623
DOI: 10.46912/napas.45