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...

The importance of shea tree to the people of south-western Nigeria cannot be over emphasized considering both the economic and environmental uses of the tree. However, efforts have not been made to propagate its production by the farmers as the shea tree still grows in the wild state. It would be worthwhile to investigate farmers’ perception of shea nut tree as an economic tree and their attitu...

the importance of shea tree to the people of south-western nigeria cannot be over emphasized considering both the economic and environmental uses of the tree. however, efforts have not been made to propagate its production by the farmers as the shea tree still grows in the wild state. it would be worthwhile to investigate farmers’ perception of shea nut tree as an economic tree and their attitu...

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...

Four oilseeds providing cocoa-butter substitutes--shea, pentadecima, illipe, and salseed--when tested as substrates for aflatoxin production by two strains of Aspergillus parasiticus, gave varying levels of aflatoxin. Aflatoxins were found at low levels occurring naturally in moldy shea-nuts, but none of 21 commercial shea-nut samples contained greater than 20 micrograms of aflatoxin B1 per kg.

We utilize isotherm models in contributing to scholarly knowledge in simple terms, to measure the forces or energy defining certain adsorption phenomenon. Gas Chromatography coupled with Mass Spectrophotometer detector (GCMS) was utilized to measure equilibrium phase atrazine after adsorption onto Shea nut Shells (SS) acid derived activated carbon. Data were fitted into the D-R and Temkin i...

Shea butter is the fat extracted from the nut of Africa Shea tree (Vitellaria paradoxa). It is used in cosmetic formulations and as a substitute for Cocoa butter in chocolate industries. It is edible and used cooking fat in Africa. The saponifiable fraction of Shea butter is composed primarily of stearic and oleic acids with lesser amounts of palmitic, linoleic and arachidic acids while the uns...

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 reached. the adsorption follows the ...

we utilize isotherm models in contributing to scholarly knowledge in simple terms, to measure the forces or energy defining certain adsorption phenomenon. gas chromatography coupled with mass spectrophotometer detector (gcms) was utilized to measure equilibrium phase atrazine after adsorption onto shea nut shells (ss) acid derived activated carbon. data were fitted into the d-r and temkin isoth...

Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...