Physicochemical Evaluation of Shea Butter Treated with Borututu (Cochlospermum Angolensis) Bark

Authors

DOI:

https://doi.org/10.4314/just.v41i3.1643

Keywords:

Borututu, Shea Butter, Physicochemical Properties, Total Polyphenols, Radical Scavenging Activity

Abstract

Borututu (Cochlospermum angolensis) bark has long been used in the preparation of ‘yellow shea butter with claims of improving its aesthetic appeal and quality than its ‘ivory’ counterpart. The objective of this study was to investigate the impact of ‘borututu’ bark on the physicochemical and antioxidant characteristics of shea butter. The shea butter samples were treated with borututu bark (shredded and milled) at varying levels of 10–70 g per 100 g of butter. The resulting butter samples were analysed for pH, acid value, free fatty acid, saponification value, ester value, iodine value total polyphenols and % radical scavenging activity using standard methods. The results indicate that ‘borututu’ influenced the physicochemical properties positively and improved the total polyphenol content and radical scavenging properties of the treated shea butter samples. The findings suggest that borututu could be explored as natural food additive/colourant to improve the quality attributes of shea butter.

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Author Biographies

  • Mr. Baffour Kyei-Asante, University of Cape Coast

    Research Interest/Areas: Food Chemistry, Food Toxicology, and Safety; the role of bioactive compounds in the development or prevention of diseases such as cancer, obesity, and diabetes. Foodborne disease epidemiology, bioinformatics and risk analysis.

  • Dr. Francis Alemawor, Kwame Nkrumah University of Science and Technology

    Acacademic/Research Interest/Areas: Food Chemistry/ Biochemistry, Food Microbiology and Fermentation, Food Enzymology, Food Biotechnology.  

    Research Focus:

    • Valorization of agro-residues/ by-products/ food ‘wastes’ – bioconversion technology (fermentation/ microbes and enzymes) application to generate useful products such as edible mushrooms, SCP, etc.
    • Characterization of food/ beverage systems (including ingredients, RTS/ RTEs, fermented, edible lipids) – quality and safety evaluation in terms of physico-chemical, dietary bioctives, techno-functional, and microbial properties, contaminants/fraud, (minimal) processing/ storage impact on stability.
    • Functional ingredients (including prebiotics and probiotics) – characterizing/ optimizing functionality, food formulation.

    Current Research: evaluation of novel formulated substrates for oyster mushroom cultivation; and SSF technology application to enhance livestock feeding value of cocoa bean shells.

  • Prof. Jacob Kwaku Agbenorhevi, Kwame Nkrumah University of Science and Technology

    Research Interest/Areas: Food Chemistry (composition and analysis), Food Biopolymers (polysaccharide/protein systems) and Rheology, Food Product Development and Sensory Evaluation, Food Safety, Nutrition and Health. His research interests are focused in the area of polysaccharide characterization, physical chemistry of food systems and nutritional improvement of foods.

  • Mr. Peter Fitz-Williams

    Research Interest/Areas: Biochemistry, Food systems research,  Food Product Development, Safety, and Health related research works.

     

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Published

2023-11-20

Issue

Vol. 41 No. 3 (2023)

Section

Articles

License

JUST Vol. 43 Number 1 (2025) Copyright and Licensing statement

How to Cite

Physicochemical Evaluation of Shea Butter Treated with Borututu (Cochlospermum Angolensis) Bark. (2023). Journal of Science and Technology, 41(3), 77-96. https://doi.org/10.4314/just.v41i3.1643

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