Chemical Analysis of Shea Butter (Vitellaria paradoxa) Nut obtained from Benue State

Abstract

Shea butter fruits were collected and the oil was extracted using Soxhlet extractor and hexane as the solvent. The oil was characterised while the residual cake was analysed for nutrients, anti-nutritional factors, and amino acid contents using standard methods. The results of the analyses indicated the percentage yield of the oil to be 15.52%. The acid value, free fatty acid, saponification value, iodine value, and ester value were found to be 12.24 mgKOH/g, 4.90 mg/g, 215.65 mgKOH/g, 53.05g/100g and 302.42 mgKOH/g respectively. The specific gravity and refractive index were found to be 0.88 and 1.48 respectively. Results of proximate composition indicate moisture, ash, crude fat, crude fibre, crude protein, and carbohydrates to be 11.82%, 4.33%, 2.26%, 1.83%. 2.65 and 76.93% respectively. The anti-nutritional factors of the cake indicate oxalate (2.41%), phytate (0.21%), saponins (16.71%), alkaloids (6.34%), and tannis (071%). The cake was found to contain varying concentrations of both essential and non-essential amino acids which could serve as amino acid supplements to animals if incorporated in feeds. The results of the study revealed shea butter oil as an oil that could be used for domestic and other industrial purposes. The proximate analysis revealed a high content of carbohydrate; this qualified the shea seed cake as a source of feed for livestock. The results of the research indicate the shea butter cake also contained varying concentrations of anti-nutritional factors.