Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.

Inventory and Biodiversity of the Entomofauna Associated with Shea Fruits (Vitellaria paradoxa C. F. Gaertn), an Important Non-Timber Forest Product in the Ziro Province of Burkina Faso

A few studies have highlighted the degradation of shea tree fruits mainly due to insects in Burkina Faso. The insects associated with these non-timber forest products are still poorly known, hence the interest of this study. The objective of the study is to make a qualitative inventory of the biodiversity of insect pests of shea fruits during the ripening period in two different ecosystems. It was carried out in 2021 in three locations of the Ziro province. 30 shea fruit trees distributed in 9 sites listed in agrosystems and protected areas were selected for monitoring and collecting insects infested with the fruits. The inventory identified 25 species in 13 families clustered in 5 orders. The order of Diptera, composed of 6 families with 15 species recorded, is the most dominant order in this diversity. Among the different families, 3 of them, Calliphoridae, Tephritidae and Muscidae, present at least 3 species each. 7 species are mainly associated with fruit damage with a predominance of Ceratitis silvestrii Bezzi (Diptera: Tephritidae). 91.33% of the emergences from infested fruits and 43.41% of the individuals trapped belong to this species. C. silvestrii, which presents a homogeneity in its distribution between locations and ecosystems, is therefore the main pest species of shea fruits in production in this zone. The results suggest the need to determine the economic importance of Tephritidae infesting shea fruits.

Shea Parklands Pollination in Burkina Faso, Some Techniques to Improve the Production

Shea tree is a major economic plant contributing to household income through the sale of edible fruits, kernels and shea butter. Shea butter is used industrially in the production of cosmetic products, chocolates and margarines. Fruits are used by human and also by birds. This study aimed to explore strategies for the improvement of shea yield through pollination. Two types of pollination (manual and natural pollination) were applied for the comparison of fruits set and their ripening. The fruits set and ripening index as well as average weight of ripe fruits and kernels were estimated. The results showed a significant difference between the fruits set Index of manual pollination and natural pollination (H(1) = 33.437, p = 7.361 × 10-9). Similarly, there was a significant difference between the ripening Index of manual pollination and natural pollination (H(1) = 4.5113, p = 0.03367). However, the mode of pollination did not influence the weight of ripe fruits and kernels. Therefore, the manual pollination enhances pollen supply to receptive stigmas for fertilization and improved fruit yield in Vitellaria paradoxa.

非下采样Shearlet变换与参数化对数图像处理相结合的遥感图像增强

针对部分遥感图像整体亮度偏暗、对比度较低的特点,为提高遥感图像的视觉效果和可解译性,提出了一种基于非下采样Shearlet变换(non-subsampled shearlet transform,NSST)和参数化对数图像处理(parameterized logarithmic image processing,PLIP)模型的遥感图像增强方法。首先,遥感图像经非下采样Shearlet变换分解成低频分量和高频分量;然后依据PLIP模型对其低频分量进行增强,提高图像的对比度;同时利用改进的模糊增强方法对高频分量进行增强,突显边缘细节信息。大量试验结果表明,与双向直方图均衡增强、基于平稳小波变换的增强、基于非下采样Contourlet变换的增强等5种图像增强方法相比,本文提出的方法在主观视觉效果和对比度、清晰度等客观定量评价指标两个方面均有优势,能更有效地提高遥感图像的对比度、增强边缘纹理细节信息,视觉效果更佳。

Determination of the Geographical Origin of Fruits by Using 26S rDNA Fingerprinting of Yeast Communities by PCR-DGGE： An Application to Shea Tree Fruits

International trade intensifies the process of globalization which has extended to the entire planet and extends to the entire planet. In view of the difficulties of installing these documentary systems in developing countries, in particularly the countries of sub-Saharan Africa, the new strategies of traceability emerge. Among the new tools of tracing the products of vegetable origin, a ＂biological code bar＂ based on the analysis of the DNA of micro-organisms present on the fruits is an interesting tool. A molecular technique employing 26S rDNA profiles generated by PCR-DGGE was used to detect the variation in yeast community structures of Shea tree fruits （Vitellaria paradoxa） from Senegal, Ghana and Mali. When the 26S rDNA profiles were analyzed by image analysis and multivariate analysis, distinct microbial communities were detected on Shea tree fruits. The band profiles of yeasts from different countries were specific for each location and could be used as a bar code to discriminate the origin of the fruits. This method is a new traceability tool which provides fruit products with an unique biological bar code and makes it possible to trace back the fruits to their original location.

Influence of Heating Time of Shea Nuts (vitellariaparadoxa) on Some Chemical Properties of Shea Butter

The experiment was conducted in the laboratories of the Departments of Chemistry and Animal Health and Production Technology, Adamawa State University, Mubi, Nigeria. The experiment was replicated three times in a Randomized Complete Block Design (RCBD) and consisted of six heating time 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and one control. Data were collected on acid value, free fatty acid, iodine value, peroxide value, saponification value and unsaponifiable matter. The data collected were analyzed statistically using Generalized Linear Model (GLM) procedure of statistical analysis system (SAS). The means that were significantly different were separated using Least Significant Difference (LSD). The results showed that there were highly significant differences (P ≤ 0.01) among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recorded by heating time at 120 minutes of boiling and 120 minutes of roasting. Heating time at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutes roasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and 1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes of boiling recorded the highest Iodine value (IV) of 43.80 and 43.53, respectively. Based on the results of this study, it can be concluded that heating time of 30 or 60 minutes by boiling or roasting are better than longer heating times for Shea butter extraction.

Shea Tree State of Settlement According to the Cropping Systems in Burkina Faso [Rural Commune of Komki-Ipala (Tampoussoumdi)]

This study was to assess the effect of bush fires and human actions on the settlement status of the shea tree in cropping systems. It was carried out using three farming systems as treatments in which randomized plots were set. Thus, dendrometric data were collected from the shea trees. The sampling concerned twelve plots of 0.5 ha (100 m × 50 m) each and the number of adults of shea trees and that of the regeneration per plot was recorded. Forty-five (45) species divided into 20 families and 36 genera have been identified, with a decreasing number ranging from unburned fallow to fields through burnt fallow. From these results, it emerges that the young shea plants are predominant in the unburned fallow. The mapping using geographic coordinates showed that the shea tree gradually aggregated in the fallows with a higher density. Actions must then be taken to support farmers in the domestication and protection of the shea tree for its effective conservation in cropping systems.

An Experimental Study on the Use of Fonio Straw and Shea Butter Residue for Improving the Thermophysical and Mechanical Properties of Compressed Earth Blocks

The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability and its usual properties improving and stabilization techniques used. Thus, fonio straws and shea butter residues are incorporated into tow soil matrix. The objective of this study is to develop a construction eco-material by recycling agricultural and biopolymer by-products in compressed earth blocks (CEB) stabilization and analyze these by-products’ influence on CEB usual properties. To do this, compressed stabilized earth blocks (CSEB) composed of clay and varying proportion (3% to 10%) of fonio straw and shea butter residue incorporated were subjected to thermophysical, flexural, compressive, and durability tests. The results obtained show that the addition of fonio straw and shea butter residues as stabilizers improves compressed stabilized earth blocks thermophysical and mechanical performance and durability. Two different clay materials were studied. Indeed, for these CEB incorporating 3% fonio straw and 3% - 10% shea butter residue, the average compressive strength and three-point bending strength values after 28 days old are respectively 3.478 MPa and 1.062 MPa. In terms of CSEB thermal properties, the average thermal conductivity is 0.549 W/m·K with 3% fonio straw and from 0.667 to 0.798 W/m. K is with 3% - 10% shea butter residue and the average thermal diffusivity is 1.665.10-7 m2/s with 3% FF and 2.24.10-7 m2/s with 3.055.10-7 m2/s with 3% - 10% shea butter residue, while the average specific heat mass is between 1.508 and 1.584 kJ/kg·K. In addition, the shea butter residue incorporated at 3% - 10% improves CSEB water repellency, with capillary coefficient values between 31 and 68 [g/m2·s]1/2 and a contact angle between 43.63°C and 86.4°C. Analysis of the results shows that, it is possible to use these CSEB for single-storey housing construction.

Shea Butter as a Viable Couplant for Ultrasound Imaging

Ultrasound imaging remains one of the widespread diagnostic imaging tools. The commercial coupling gel for ultrasound imaging is quite expensive and not readily available in developing countries. However, shea butter, which is abundant locally and affordable, has suitable acoustic properties that makes it worthwhile for consideration as a coupling agent. Thus, shea butter was investigated alternate coupling medium for ultrasound imaging. In the study, ultrasound images were acquired using commercially available gel and shea butter. The image quality assessment of the images obtained using the gel (reference sample) and shea butter (reference sample) were performed using mean pixel intensity, mean square error (MSE), peak signal to noise ratio (PSNR) and structural similarity index matrix (SSIM) as image quality metrics. The resulting computed values of the MSE, PSNR and SSIM were respectively 40.1283 ± 20.4941, 32.7450 ± 2.5722 and 0.5934 ± 0.1035 (mean ± standard deviation). The ranges of these metrics indicate that the images captured using gel and shea butter as couplants were comparable and supported the hypothesis that shea butter could be used as an ultrasound couplant. Using the Mann Whitney U test as a test of significance with α-value set at 0.05, there was no significant difference in the mean pixel intensities between the two set of images. This inference further buttressed the proposition that shea butter could be used as an alternate coupling medium for ultrasound imaging.

Activated Carbons Based on Shea Nut Shells (<i>Vitellaria paradoxa</i>): Optimization of Preparation by Chemical Means Using Response Surface Methodology and Physicochemical Characterization

In this study, shea residues (Vitellaria paradoxa) dumped in the wild by the units processing almonds into butter were used in the production of activated carbons. Shea nut shells harvested in the locality of Baktchoro, West Tandjile Division of Chad were used as a precursor for the preparation of activated carbons by chemical activation with phosphoric acid (H3PO4) and sulphuric acid (H2SO4). Central Composite Design (CCD) was used to optimize the preparation conditions, and the factors used were concentration of activating agent (1 - 5 M), carbonization temperature (400°C - 700°C) and residence time (30 - 120 min). The studies showed that at optimal conditions the yield was 51.45% and 42.35%, while the iodine number (IN) was 709.45 and 817.36 mg/g for CAK-P (phosphoric acid activated carbon) and CAK-S (sulphuric acid activated carbon) respectively. These two activated carbons (ACs) which were distinguished by their considerable iodine number, were variously characterized by elementary analysis, pH at the point of zero charge (pHpzc), bulk density, moisture content, Boehm titration, Fourier transform infrared spectroscopy, BET adsorption and scanning electron microscopy. These analyses revealed the acidic and microporous nature of CAK-P and CAK-S carbons, which have a specific microporous surface area of 522.55 and 570.65 m2·g−1 respectively.

Preliminary Investigation on Somatic Embryogenesis from Immature Cotyledon Explants of Shea （Vitellaria paradoxa G,）

Long juvenile phase and lack of effective protocols for large scale vegetative propagation are limitations to domestication and improvement of the shea tree. The present study seeks to develop a protocol for plant regeneration of shea （Vitellaria paradoxa） from immature cotyledon explants. Embryogenic callus cultures were induced on Murashige and Skoog medium （MS） containing 3% sucrose, 0.24% Phytagel, and various concentrations of 2,4-Dichlorophenoxyacetic acid （2,4-D） after four weeks of culture in darkness. Rates of embryogenic callus induction were significantly affected by the addition of 2, 4-D to the medium. Within 28 days of culture, the highest percentage of embyogenic calli （77.61%） occurred on MS media containing 0.45 ~tM of 2,4-D in the dark. Somatic embryos were obtained by culturing embryogenic callus （in the dark） on MS medium fortified with 3% sucrose, 0.24% phytagel and devoid of growth regulators. Culturing at 16 h photoperiod restricted both the induction of embryogenic calli cultures and somatic embryos. Somatic embryos germinated, developed shoots and rooted vigorously on MS medium devoid of growth regulators. Germinated plantlets were acclimatized, successfully.

Effect of Mode of Auxin Application on Rooting and Bud Break of Shea Tree (Vitellaria paradoxa) Cuttings

Vegetative propagation by stem cutting is an important technique applied for agricultural production where rooting success is one of the major aspects. A study to assess the effects of mode of application of rooting hormones (IBA) on adventitious root formation of V. paradoxa stem cuttings was conducted. Accordingly, four application methods were investigated in a 4 × 3 factorial experiment using a Completely Randomized Design (CRD). The application methods were: 24-hour extended soak, foliar spraying, basal quick dip and delayed IBA application method. Thus, the parameters used to determine rooting success were mean root length and root number. The effect of these application methods on occurrence of bud break was also considered. On the whole, root length was observed to be a function of IBA concentration, whereby root length increased significantly (P ≤ 0.05) with an increment in IBA concentration. Stem cuttings subjected to 24-h extended soak at 100 ppm rooted best (59.5% ± 8.33%), where as foliar sprayed stem cuttings exhibited the worst rooting success (11.9 ± 3.06 - 23.8% ± 4.16%). Bud break appeared to decrease with increasing IBA concentration and delaying IBA application enhanced rooting percentage of the quick dip method by 7.1%, 9.5% and 11.9% at 2500 ppm, 3500 ppm and 4500 ppm, respectively. The extended soak method of IBA application at 80 ppm shows potential for large scale production of V. paradoxa through stem cuttings.

Indigenous Methods of Processing Shea Butter and Perceptions about Rancidity in Northern Ghana

This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.

Optimisation of Decolourisation Conditions of Crude Shea (<i>Vitellaria paradoxa</i>Gaertner F) Butter: Yellow Type

In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), decolourisation temperature (80℃ - 95℃) and adsorbent dosage (1 - 2 mass%). These conditions gave decolourised shea butter with the following responses;oil loss (6.2% ± 0.2%), peroxide value (1.7 ± 0.1 meq O2/kg), colour (0.21 ± 0.05 Lovibond yellow) and acid value (25.6 ± 0.7 mg KOH/g).

Thermal Conductivity of Compressed Earth Bricks Strengthening by Shea Butter Wastes with Cement

Currently, in a context of sustainable development, the economic and environmental challenges incite, to valorize local materials such as clays and agro-industrial waste. It is in this approach that a new category of compressed earth bricks (BTC) stabilized with shea meal (TK) and cement was proposed. The purpose of this paper is to investigate the effect of shea meal rate on the thermal conductivity properties of cement stabilized earth bricks. A lateritic clay (Lat) mainly composed of kaolinite (38.44%), quartz (24.94%), goethite (12.28%), hematite (4.44%) and illite (19.9%) was used to make bricks. Different mix designs made up of lateritic clay and 5% cement were studied. The shea meal is added as a partial lateritic clay replacement in different proportions. The thermal conductivity was determined by hot disk method and correlated to both porosity and density of elaborated materials. The results obtained show that the thermal conductivity and density of bricks decrease respectively from 0.72 W&middot;m-1&middot;K-1 to 0.52 W&middot;m-1&middot;K-1 and from 2.77 g&middot;cm-3 to 2.52 g&middot;cm-3. The presence of shea meal within the material generates pore formation, which may partly explain the improvement of the thermal insulation properties. A positive correlation was noted between density and thermal conductivity of these materials.

Optimisation of Decolourisation Conditions of Crude Shea (<i>Vitellaria paradoxa</i>Gaertner F) Butter: Black Type

In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate

Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

Study of Some Biological Parameters of <i>Cirina butyrospermi</i>Vuillet (Lepidoptera, Attacidae), an Edible Insect and Shea Caterpillar (<i>Butyrospermum paradoxum</i>Gaertn. F.) in a Context of Climate Change in Burkina Faso

Cirina butyrospermi is the main lepidoptera whose larvae constitute one of the main sources of edible insect protein in human food and are consumed by many ethnic groups in Burkina Faso and elsewhere in Africa. The preservation and mass production of this useful insect call for increased knowledge of its biological parameters. This study was carried out at the Farako-Ba experimental, environmental and agricultural research station of the Burkina Faso Institute of Environment and Agricultural Research. The approach has been to feed the larvae individually in the petri dishes wish the leaves of shea and then to measure the different biological parameters. Laboratory results—under temperature conditions varying between 24.5°C - 31°C and relative humidity varying between 58.40% - 84.80% with a 12:12 photoperiod—show that the incubation time of eggs is 30 days on average. The development cycle, which includes five larval stages, all feeding on shea leaves, lasts 33.3 ± 3.5 days. Adults (imago) live on average 2.28 ± 0.63 days for males and 2.47 ± 0.56 days for females. Finally, the average number of eggs laid per female is 283.19 ± 96, with an average fertility rate of 84.26% ± 2.16%. Thus, some biological parameters of this insect in our study conditions are now known. These results could contribute to knowledge of the bio-ecology of this insect, improving prospects for diversification and increased nutritional quality for humans.

Productivity of cotton and sorghum in an agroforestry system of shea trees(Vitellaria paradoxa gaertn)in northern Benin

This study evaluates the productivity of cotton and sorghum in a shea-based agroforestry system in northernBenin. Tomboutou and Gounarou villages were respectively selected in the shea parklands of Bembèrèkè and Kandi. Within each parkland and village, three classes of tree crown diameter for shea trees (4 -8 m, 8 -10 mand <10 m), were defined after the inventory phase. In each class of crown diameter, three trees intercropped with cotton and sorghum were randomly selected among the 18 to 21 farms in each of the two village territories. The crops were planted in accordance with the technical procedures recommended by the national agricultural extension service. The following data was collected for sorghum and cotton on1 m2area under the crown and outside the crown, in the four cardinal directions of each sample tree: crop height, fresh biomass per crop and buds per cotton plant. Data analysis revealed a very significant difference in the variables (height of sorghum and cotton, biomass of cotton and sorghum, number cotton buds) between the areas under the crown and those outside the crown (P < 0.01). The productivity variables for sorghum, i.e., average plant height and average biomass, dropped by 9.75% and 29.31%, respectively, when planted under the crown. Cotton under the crown was 6.58% shorter compared to plants outside the crown. Average bud production and average fresh biomass for cotton plants was 13.06% and 36.06% less, respectively, when planted under the crown of shea trees.