Utilization and Acceptability of Improved Shea Butters in Food Preparations
Keywords:
Improved shea butter, preparation of foods, organoleptically acceptableAbstract
Improved shea butters are manually extracted vegetable fat from fried, toasted, boiled and parboiled sheanuts that were clarified and deodorized with citric acid solution and coconut essence. Improved shea butters were used in preparation of foods such as jollof rice, stew, moin moin, pancake and fried egg. The sensory scores and acceptability of these foods were determined using panelists on 9 points hedonic scale. Data were analyzed using ANOVA at p = 0.05. All foods prepared using improved shea butter samples were organoleptically acceptable (jollof rice 6.85±1.31 to 8.05±1.47; moin moin 7.45± 0.94 to 8.25±0.85; stew 7.31±1.45; pancake 7.15±0.99 to 7.95±1.07 and fried egg 7.00±1.38 to 7.95±0.69). Foods prepared with the native shea butter had the least scores in almost all the organoleptic attributes. There were no significant differences in the overall acceptability of the stews. Moin moin from toasted sheanuts improved shea butter had the best overall acceptability scores (8.25±0.85). Foods prepared using improved shea butter from fried sheanuts ranked best. The commercial vegetable (Kings) oil had the best overall acceptability scores in pancakes but did not significantly differ from that of the fried sheanuts shea butter in fried eggs.
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