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

作　　者：Vincent Mwinyoye Anchirinah Samuel Lowor Francis Kofi Oppong 

机构地区：[1]Cocoa Research Institute of Ghana, P.O. Box 8, Akim-Tafo, Ghana

出　　处：《Journal of Agricultural Science and Technology(A)》2012年第3期327-334,共8页农业科学与技术（A）

摘　　要：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.

关 键 词：Shea butter RANCIDITY indigenous methods Northern Ghana. 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] S816.48[轻工技术与工程—食品科学与工程]