CHAPTER TWO
LITERATURE REVIEW
Shea butter is a solid fatty oil extracted from the nuts of shea (Karite) tree also known as
Vitellaria paradoxa or V. nilotica. The tree grows naturally in the wild across sub-saharan
savannah belt stretching across West and Eastern Africa covering about 20 countries. The tree
has enormous socio-cultural and economic importance to peoples living in its geographic
catchment area. Its leaves, stems, roots bark are used in various traditional medicine to treat a
variety of diseases and injuries including stomach ache, headaches, fever, jaundice among others.
The shea tree also known as karite tree is classified in the family Sapotaceae and comprises two
species known scientifically as Vitellaria paradoxa (formerly as Butyrospermum paradoxa) and
Vitellaria parkii. The name Butyrospermum which actually means “butter seed” gives a good
description of the seed because butter is obtained from the seed after processing. The shea tree
grows naturally in the wild across a 5000km wild belt of savannah in West and East Africa
stretching from Senegal in the West to Kenya and Uganda in the East covering the land area of
about 20 countries. The shea tree population of East Africa is the subspecies nilotica, which
produces the more liquid type of shea fat; this is due to its higher oleic acid content in the kernels
(e.g. up to 50 to > 60 % in Uganda) (Carette ve ark., 2009).
Vitellaria paradoxa is a deciduous Tree growing to 15 m (49ft) by 15 m (49ft) at a slow
rate. New leaves emerge when the old ones fall. These trees grow in areas with annual rainful
between 400 and 1800mm, but can survive multi-year droughts as well as the usual 6 to 8
months annual dry season.The flowers are pollinated by Bees. The plant is self-fertile.
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and
can grow in nutritionally poor soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can
grow in semi-shade (light woodland) or no shade. It prefers dry or moist soil.
1. Nutrient Content of the Shea Fruit
The shea fruit pulp is a good source of essential nutrients. As an edible fruit it is rich in
vitamins, minerals, carbohydrates, crude fibre and proteins (Neuwinger, 1994). The shea fruit
pulp ranges in moisture content between 14.90-15.54% (Enaberue ve ark., 2014). Other studies
have estimated the moisture content of the shea fruit pulp to range from 67% (Maranz ve ark.,
2004) to 80.3% (Mbaiguinam ve ark., 2007). The variation in moisture content of samples is
attributed to that the difference in the soil and climatic conditions prevailing locally and the
extraction methods used. Moisture content is important in determining the shelf life of fresh fruit.
The relatively high moisture content of the shea fruit indicates a short shelf life in preservation.
(Ugese ve ark., 2008) reported the energy value of shea pulp to be 179.5kcal/100g dry weight.
The carbohydrate content of shea fruit pulp ranges between 55.35-59.11% (Enaberue ve ark.,
2014), and in dry weight Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN
2224-3208 (Paper) ISSN 2225-093X (Online) Vol.7, No.22, 2017 53 is reported as 8.1g/100g
and 37.2g/100g by (Mbaiguinam ve ark., 2007) and (Ugese ve ark., 2008) respectively. It was
observed that that the carbohydrate content of the shea fruit pulp decreased at higher latitudes.
This phenomenon was attributed to the fact that there is more moisture at the equator leading to
improved photosynthesis. (Maranz ve ark., 2004) observed the presence of sugars, they found
that the total soluble sugar content was 13.3g/100 g dw and a glucose content of 1.6 g/100 g dw.
Dako ve ark 1974 reported glucose (1–2 g/100 g), fructose (1–1.9 g/100 g), and sucrose (0.7–1.7
g/100 g) in shea pulp from Ghana. (Mbaiguinam ve ark., 2007) observed a crude protein content
of 4.4g/100gdw while (Maranz et al., 2004a) reported 5.6g/100gdw. (Ugese ve ark., 2008) found
crude lipid and crude fiber content to be 1.3 and 42.2 g/100 g dw, respectively. (Mbaiguinam ve
ark., 2007) found the ash content to be 4.7g/100gdw while 5.4 g/100 g dw (Ugese ve ark., 2008)
reported the ash content to be 5.4g/100gdw . The carbohydrate content of the shea fruit exceeds
the amounts normally required as vital in nutrition and it is also a good source of energy
(Anhwange ve ark., 2004). Consumption of the shea fruit pulp is therefore a very good source of
energy especially after hard labour, which is very important for farmers in rural areas. The
consumption of the shea fruit should therefore be promoted as a good source of energy in these
areas.The shea fruit pulp is also rich in minerals particularly potassium and calcium. It also
contains good amounts of vitamins and amino acids. The amounts of these nutrients varies
widely according to various studies conducted to estimate the nutrient content.
The shea butter industry in Nigeria is dominated by small scale production with capacity
less than 0.1 tons per day. The production plants are usually foumd in south western part of
Nigeria where there is a large market for the product. States like ogun, kwara, oyo e.t.c. Nigeria
has comparative advantage in the cultivation, processing and export of crude shea butter in
Africa over her counterparts due to the large arable land available for production and the
conducive climatic condition.
`The direct cultivation of shea tree is not common because of slow initial growth.
However,farmers preserved shea trees in the wild forest when cultivating other crops and the
shea plantation is restricted to avoid shading of other crops when clearing land for other
agricultural activities.The shea nut tree bears fruit when it is about 15 years old, reaching full
bearing capacity at 25 years and has a useful fruit bearing life spanof 150 to 200
years(Anon,2012).
Increasing shea butter exports in Nigeria from current volumes would require expanding
domestic processing capacity. Due to a paucity of data on shea nut sales among households
included in the NBS (2016) household survey, a comprehensive market assessment could not be
conducted. Rather, estimation of the relationship between kola nut, another native tree crop that
is primarily gathered in rural areas, sales and household and rural development-related variables
was undertaken to determine how household sales behavior is affected by rural development
status of the area in which households reside. This estimation showed that there were lower kola
nut sales in areas with relatively higher community development amenities (e.g., health centers,
schools) and in rural areas. This implies that producer services, which are plausibly positively
correlated with community amenities, are not required to implement kola nut sales. Since Shea
butter sales are more processing intensive than those for kola nuts, it is likely that greater Shea
butter sales would be positively associated with more community amenities. A more detailed
market assessment of the shea butter market in Nigeria can determine if the primary demand
points are in urban areas and/or export markets, which would provide guidance regarding
targeting investment in expanded shea butter processing capacity.
There are three leading countries that excels in the production of Shea butter which includes
Ghana, Uganda, and Nigeria but the top producing country is NIGERIA.
Nigeria is World’s largest producer of Shea butter producing 361,017MT, according to the Food
and Agricultural organization [FOA] figures. According to experts, Nigeria can double its Shea
butter production to 650,000MT for export with the domestication of the crop.
Nigeria leads the list for Shea butter production because within Nigeria are some of the
largest concentrations of shea trees in the world as the plants are native to the Country, making it
the biggest shea nut producer at 263K MT in 2018. Nigeria shea butter is also known for its high
concentration of vitamin A. But Nigeria contributes relatively little to world exports.
Shea tree is important for the livelihood of the rural population as it has been for over centuries
(Lovett & Haq, 2000). Almost every part of the tree has its use, e.g. the fruit is eaten and the
leaves are used as fodder and serve as an ingredient for making alkaline and paint (Lovett &
Haq, 2000). The Shea tree also has a great capacity for producing copious amounts of sap that c
industry. Shea tree seed husks have a capacity to remove considerable amounts of heavy metal
ions from aqueous solutions, for example, from wastewater. These were found to be more eff
absorption of Pb2+ (Eromosele & Otitolaye, 1994). The brown solid that is left after extracting
the oil and the hard protective shell are used as a waterproofing material on the walls of mudbuildings to protect them f only applied to earthen walls but also to doors, windows, and even
beehives as a waterproofing agent. In a traditional setting, Shea butter of poor quality is used as
an illuminant (or used as a waterproofing agent to repair and mend cracks in the exterior walls of
mud huts, windows, doors and traditional beehives. The sticky black residue, which remains
after the clarification of cracks in hut walls and as a substitute for kerosene when lighting
firewood (Wallance reportedly make a good mulch and fertilizer (FAO, 1988), and are also used
as fuel on three stone fires. Latex is heated and mixed with palm oil to make glue (Hall et al.,
1996). It is chewed as a gum and made into balls for children to play with (Louppe, 1994).
2. ECONOMIC IMPORTANCE OF SHEA BUTTER
The shea tree is an important source of income: It's the third largest cash crop in Burkina Faso
and Ghana, where it's surpassed only by cocoa and coffee. Food industries are beginning to use
the shea butter in producing pastries and sweets.
The shea tree has immense economic and social value to the communities in which it grows. All
parts of the tree have one or more uses. The leaves of the shea tree contain saponin which makes
it lather in water and hence is used in washing. In northern Ghana the leaves are used in
medicine for the treatment of stomach ache especially in children. The leaves are also used in a
mixture with other leaves in a traditional mixture to produce a vapor which is used to bath
persons for the treatment of fevers and headaches. The leaves when soaked in water turns to a
soapy and frothy liquid which is used to bath the head of persons suffering from fever. İn cases
of eye problems a leaf decoction can be used as treatment (Agyekwena, 2011). In the production
of the dawadawa, the most common and widely used local spice in northern Ghana, the leaves of
the shea tree are used as a preservative. The shea fruit is a green oval shaped fruit which ranges
in size from 2cm to 5cm in diameter. The shea fruit is made up of a green epicarp, a fleshy pulp
or mesocarp and a realtively hard shell or endocarp which encloses a shea kernel or embryo. The
fleshy pulp is sweet and is eaten as food. The pulp is also used to make jam.
The pulp of the shea fruit is a rich source of some micro nutrients including ascorbic acid
(196.1mg/100g), in comparison with an orange, which contains only 50mg/100g. Shea nuts
contain 1.93mg/100g of iron and 36.4mg/100g of calcium. The B group vitamins is also a
constituent of the shea fruit pulp. The pulp also contains a high sugar content made up of
glucose, fructose and sucrose equally distributed and constitute up about 3 to 6 percent. Even the
flowers of the sheanut tree are consumed by some ethnic groups that make them into edible
fritters (Agyekwena, 2011). The roots of the shea tree are used by locals in Northern Nigeria as
chewing sticks for cleaning the teeth. The roots are also combined in mixture with the bark in
traditional medicine for the treatment of jaundice, diarrhoea and stomach pain. The root bark is
boiled and pounded and used for treating chronic sores in horses. The roots are mixed with
tobacco to produce poison among the Jukun ethnic tribe in Northern Nigeria. The bark of the
shea tree is boiled and taken as a beverage. This beverage is claimed to be able cure diabetes in
some communities in Ghana. In some West African countries including Senegal and Guinea,
infusions of the bark which are crushed together with the bark of Ceiba pentandra and salted are
used to treat worm infestations in livestock. In Guinea Bissau a range of sicknesses ranging from
diarrhea and dysentery to gastric problems and even leprosy have been treated with bark
infusions.
In the Ivory Coast, child delivery is eased by the use of a bark decoction in baths during labour.
This decoction is also believed to boost the flow of milk and hence is drunk by lactating mothers.
A bark infusion is used as an eye wash against venom of the spitting cobra because it has the
capacity to neutralize the venom. It is used as foot bath to extract jiggers in Ghana. The shea tree
produces latex. This latex is used traditionally in a mixture with palm oil to produce glue. Latex
from shea nuts contain between 15 to 25 percent carotene which is not appropriate for use in the
commercial production of rubber according to present technology. The shell or husks of the shea
nut is used in the purification of water. It has the ability to remove substantial amounts of heavy
metal from aqueous solutions. The shell is pounded and made into paste that is used in northern
Ghana for plastering traditional mud houses. This treatment serves as decoration whiles
promoting the lifespan by making them impervious and reducing their rate of absorption of
moisture (Agyekwena, 2011).
The tree is multi-purpose and is highly valued not only for the economic and dietary value of the
cooking oil, but also for the fruit pulp, bark, roots and leaves, which are used in traditional
medicines. The wood and charcoal, is used for building and fuel wood (Sheini and Donkor,
2000). Shea butter is naturally rich in Vitamins A, E, K and F (Okullo et al, 2010). Shea butter is
widely utilized for domestic purposes such as cooking, skin moisturizer and commercially as an
ingredient in cosmetic, pharmaceutical and edible products (Alander, 2004). The fruit when very
ripe can be eaten raw. Traditionally, Shea butter are used as cream for dressing hair, protecting
skin from extreme weather and sun, relieving rheumatic and joint pains, healing
wounds/swelling/bruising, and massaging pregnant women and children. It is also used in
treatments of eczema, rashes, burns, ulcers and dermatitis (Lovett, 2004). Shea butter is in high
demand in the advanced nations particularly in the USA. This butter is preferred to animal fats
because it is free of any infection associated with fat from cattle or birds (BCFAN, 2010). It is a
good alternative to petroleum wax which dominates body creams as the basal support for the
active ingredient. It is therefore an unguent (healing ointment) for the skin (BCFAN, 2010).
Shea tree has the potential to contribute to the economic development of Nigeria considering the
wide ran industrial applications of the Shea tree especially the nut. The Shea value chain
(planting, harvesting, processing and marketing) could provide employment and business
opportunities to Nigerians mostly in the Shea tree belt. However, is underdeveloped.
3. PROCESSESS INVOLVE IN MAKING SHEA BUTTER
The processing of shea butter is seasonal. The fruiting and gathering of the nuts occur between
the months of May to August every year (Moore, 2008) during which the shea nuts are processed
into kernel (Owoo and Lambon–Quayefio, 2017). The raw and ripe fruits are green but the ripe
fruit is occasionally yellowish (Moore, 2008) and soft when felt. The fruit is composed of four
layers: the epicarp, mesocarp, shell and the kernel. The epicarp together with the mesocarp is
called the pulp; the shell and the kernel compose the nut. The kernel is the oil–bearing material
that can be obtained by processing the shea nut fruit. The fruit primarily undergoes several
processes for example, de-pulping, boiling, drying, de-shelling, winnowing and sorting to obtain
the kernel fromwhich the shea butter is extracted.
3.1. DE-PULPING
The fresh mature fruit of the shea tree is covered externally by the pulp (Figure 2) consisting of
an epicarp(greenish) and a mesocarp (yellowish). De–pulping is the removal of the pulp (the
epicarp and the mesocarp) when the shea fruit is ripe. The pulp which is mostly green becomes
soft when the fruit ripens (Gyedu-Akoto et al.,2017). It has been well documented that the fruits
are collected by African women from the ground and the pulp is removed by fermentation or
manual peeling (Chaffin,2004; Moharram et al., 2006). Fruit storage before depulping, especially
after three days, negatively affected the quality (Aculey et al, 2012) and quantity of the resulting
butter because of the sugar rich pulp which assists fungal growth and thereby reduces oil content
of the kernel (Carette et al., 2009). Ojo and Adebayo(2013) confirmed this when, during the bio–
deterioration of the shea nut fruit pulp, they isolated eight fungi species (Aspergillus flavus,
Aspergillus
niger,
Botrydiplodia
theombromae,
Botryosphaeria
spp.,
Colletotrichum
gleosphoriedes, Lisidiplodia spp., Pseudofasicocum spp.and Trichoderma viridae)from the fruit
natural environment and from parboiled kernels (Aculey et al.,2012).
3.2. BOILING SHEA NUTS FOR BUTTER PRODUCTION
The shea nut comprising the shell and kernel is obtained after the pulp has been removed. The
shea kernel sticks to the shell wall and to separate them, the nuts are immersed in boiling water
or on rare occasions smoked (Honfo et al., 2013) although Kpelly (2014, unpublished) hinted
that smoking raised the FFAs and PAHs levels and could be carcinogenic. Smoking the nuts is
specific for the Otamari socio–cultural group (Honfo et al., 2012). The nuts are usually boiled for
about 30 – 45 min (Honfo et al., 2013) to temperatures ranging between 100 and 105oC to
deactivate all biological and enzymatic activities in the nut (Abdul–Mumeen, 2013). Boiling
increases the fat output of the kernel and a possible explanation is that boiling softens the nuts
leading to cell disruption and a better release of the oil (Honfo et al., 2013; Moore, 2008). Thus,
to allow efficient extraction of the fat, research (Womeni et al., 2006; Lovette, 2004) stresses that
boiling of shea nuts was necessary. Boiling also clean the surface of the nut of any remaining
fruit pulp (Moore, 2008) that has the tendency to produce microbial growth.
3.3. DRYING
After boiling, shea nuts are allowed to dry for 5-10 days or by using oven for 2-3 days
(Moore,2008). Sun drying is a widespread practice to reduce the moisture content of the nuts and
to facilitate the shelling operation (Honfo et al., 2013). The nuts sun–dried after boiling can lead
to mold contamination during the rainy season and this affects the quality of the shea butter and
shea butter products (Moharram et al., 2006; Senyo,2014). On rare occasions the nuts are solar
dried. The advantage of solar dryers is that it checks the activity of Aspergillus fungi and
Euphenestia caufella larvae, even during long–term storage (CRIG, 2002) of the nuts. Both
parboiling duration and drying method significantly affect shea butter yield and quality and the
free fatty acids levels especially (Aculey et al., 2012).
3.4. DE-SHELLING AND DE-HUSKING
Removal of shells from the nut after cracking and winnowing is a process described as de–
husking or de–shelling (AOS, 2011). During the drying period, the kernels become detached
from the shell wall. De-shelling is carried out using stone, hammers and pistles (Alonge and
Olaniyan, 2007). Winnowing is achieved by holding basket filled with a mixture of the shells
and kernel at arm‟s length and allowing a gradual pour–out (Alonge and Olaniyan, 2007). If
there is a strong wind, the pieces of shell will be blown away, if not, then the process is repeated
many times (Fleury, 1981).
3.5. SORTING AND FURTHER DRYING
Sorting is the removal of the remains of of the shell pieces from the shea kernels after
winnowing (Mohammed et al., 2013). At this stage, shea kernels that are broken, infected by
mould or are black in colour are also removed to obtain clean unbroken shea kernels. The shea
kernels can now be stored for several months without deterioration or processed into shea butter.
The pre–treatment and storage of the shea kernels before the butter extraction process is a critical
stage that affect the quality of shea butter produced. The first adverse effects are seen in the
decrease in oil phenols and in the reduction of volatile compounds responsible for the various
properties of shea butter (Hee, 2011). Angerosa et al. (2004), notes that in several operative
conditions involving long–term storage of seeds and high relative humidity, mould
contamination increases the free acidity due to the production of fungal enzyme lipase, and
simultaneously forms the characteristic sensory defect of "mould". This condition can affect the
fatty acid (arachidic, linoleic oleic, palmitic, and stearic) composition and the free fatty acid
content in particular thereby dictating the quality parameters of the butter and hence the
international standards as set by the West African Regional Standards in 2006 (Table 1). There
are several factors including the moisture content, pre–treatment of the shea kernel and the
kneading session that affect the quality of shea butter (Abdulai et al., 2015). The research further
reveals that the sandy soil, higher soil nitrogen levels, higher soil carbon levels and lower soil
cation exchange capacity in general had significant positive impact on the quantity of fat
produced in the kernels. Low levels of phosphorus in soils require higher levels of nitrogen for
optimum shea seedling development and thus shea regeneration in shea parklands could still
benefit from nitrogen supplementation Abubakari et al. (2012). Kapseu et al. (2001) and Womeni
et al. (2006) showed that the drying time and roasting time of shea nut kernels affected the
physico–chemical quality of shea butters. Overall, the target for the various pre–treatment
processes is to extract all the 60% fat present in the kernel (Axtell et al., 1993).
There are three major methods of making shea butter namely the TRADITIONAL, THE SEMIMECHANIZED AND THE FULLY MECHANIZED METHOD.
1.1 TRADITIONAL METHOD
The equipment for primary processing include pan for boiling water, drying mat, basket and clay
pot. The pulps of the harvested berry are crushed under foot after fermentation. The berry
(almond) sticks to the shell wall and to separate them, the nuts are immersed in boiling water and
sun dried for a few da During the drying stage, the berries become detached. Nuts can now be
stored for months without deterioration. Shelling is carried out using stone, hammers and pestles
while winnowing is achieved by holding basket filled with nut at arm length and gradually
employing them. If there is a strong wind, the piece of shell will be blown away, if not, then the
operation is repeated many times (Fleury, 2000). The day prior to oil extraction, the shelled
almonds are dried again from a moisture content of 40 to There are two methods for oil
extraction, traditional process and mechanical procedure. The traditional process involves many
time consuming stages. After drying, the kernels are crushed by simultaneous strokes in paste
that is gradually formed needs to be kept at a temperature of about 40 34 and 380C. Once the
paste becomes a fluid, it is strained and heated in a pan.
A kneading process takes place to break up oil cells and ease oil extraction and women take an
average time of30 min to complete one kneading session. Abdul–Mumeen (2013) explains that a
kneading session involves taking a reasonable quantity of shea paste, adding an initial amount of
about 3 litres of cold water, stirring slowly and then vigorously later, with the hand until the
butter begins to rise in crude milky–white form. Some researchers suggest that traditional
extractors boil water and skim off the released oil from the kernel (Alander, 2004) or by
kneading and hand beating (Moharram et al., 2006). At this stage 10– 20 kg of finely pulverized
paste is mixed with three litres of water and kneaded until a white bloom appears which marks
an important enzymatic step and followed addition of hot water (ASBI, 2004; Abdul–Mumeen,
2013; Mohammed et al., 2013). Kneading is successful depending on the individual‟s
recognition of changes in temperature, consistency and appearance and this can only be assessed
correctly with experience (CRIG, 2002).
Once kneading is over the oily layer is harvested from the surface of the water layer leaving
behind the water layer and particulate matter in the bottom of the pan (Tano– Debrah and Ohta,
1994). The oily layer or fat emulsion is washed with water, boiled to evaporate the water and the
crude fat is obtained by decanting or gentle pouring. Finally, the decanted oil is allowed to cool
to solidify taking 6–12 h and the product is Shea Butter.
1.2 THE MECHANICAL METHOD
The mechanical processing technology is usually referred to as the Cold Press Extraction method
(Sekaf, 2008), so called because it does not involve the various different heating stages of the
traditional procedure (Figure 4). The mechanical press method of shea butter extraction has been
reported by FAO and CFC (2002) but one of the earliest researches works on the use of the
mechanical press was Marchand (1988). His research revealed that equipped with a jack that
exerts 30 tonnes of force, a shea butter press could crush more than 3 kg of shea kernels within
20 min. The press could extract up to 85% of the fat contained in the kernel in a simplified
process (Marchand, 1988) through a reduction in the various heating stages of the kernel and
subsequently saves fuel wood. The emergence and proliferation of processing shea butter by this
method in the shea producing zones ofGhana was mainly due to the collaborative work between
women groups and some development partners and Non–Governmental Organizations. The
United Nations Fund for Women‟s Development, Technoserve Ghana and the Netherlands
Development Organisation (SNV) introduced these innovations in the form of mechanized
technologies such as hydraulics and mechanical presses, which were locally designed and
manufactured. The CRIG (2002) however notes that the Dagomba women of Ghana were the
first to initiate the mechanization of the butter extraction process. These have reduced processing
times and enhance water use.
The processing of shea butter by this technique is carried out in a plant comprising of a
boiler, mechanical press system and a filter press system. The mechanical press applies a great
deal of pressure to the pulverized seed (Sekaf, 2008) to turn out more shea butter from the
process (Yonas, 2014). Other inventions targeted single unit operations among which were a
kneading machine,grinders, a hydraulic hand press, solar dryers, a heater and mixer. These
inventions collectively achieved extraction efficiencies of 60 to 85% (CRIG, 2002;Marchand,
1988). Others have reported lower (35.9 to45%) fat out put at 82.28°C for the press (Alonge and
Olaniyan 2007; Olaniyan and Oje, 2007b). About 30–33%of shea butter is extracted from the
shea nuts with the mechanical expeller (Abdul–Mumeen, 2013) although combination of the
mechanical with chemical methods has achieved 98% extraction efficiencies (Abdul–Mumeen,
2013).
In extraction, the dry kernels are fed into boiler or heating chamber where they are first
heated to temperatures of between 15–20oC and then directed into a crushing unit where they are
reduced in size to increase the surface area for effective butter yield. The oil is pressed out from
the pulverized nuts with some traces of the residue which are filtered out through the filter press
to obtain clear oil. The cake remaining as a result of the first extraction is directed into another
expeller where it is pressed the second time to produce more butter which is then allowed to cool
and solidify (Abdul–Mumeen, 2013) or directed into another chamber for further refinement.
Unfortunately, the shea butter press still leaves huge problems for the village woman into
shea butter production. The affordability and availability of the butter press in addition to its
operation remains a problem for the local woman and for the local industries manned by these
women.It is a method recommended for the large production of commercial quantity of shea
butter. The method was not only developed to increase productivity and save time, but to reduce
stress on the processors since traditional boiling method was found to be labour intensive and
time consuming.
The advantages of the mechanical press method notwithstanding, the equipment are
scarce, expensive and unaffordable by most local industries (Alonge and Olaniyan, 2007) which
predominates developing countries including Ghana. Another shortcoming of the mechanical
separation process using the press machine is that it does not completely remove all the oil from
the mass of the paste (Apea and Larbi, 2013), that is about 19% fat remains in the cake (Abdul–
Mumeen et al., 2013).
MIXING OF SHEA BUTTER
The mixing of the shea butter is the process that brings about the separation of the oil and water.
A mixer machine makes the work easier than the use of hand and it would improve oil extraction
and increase the product throughput for the local investors. The development of this mixer would
have a positive economic impact on the Local processors.
The mixer consists of many parts but the major components are the Mixing blades or the
spindle, the mixing tank or bowl and the stirring handle. There are factors that are to be
considered when designing and fabricating the Mixer which includes the density of the product,
volume of the mixing bowl, the size of the electric motor that drives the spindle in the case of an
electrical mixer, The materials that would be used in the construction of the bowl or tank, the
size and the thickness of the spindle which is very important due to the viscosity of different
products. For example, the construction of the spindle for the production of groundnut oil cannot
be the same with that of the shea butter due to the difference in their viscosity.