Qualitative Analysis of Soap Samples Prepared from Shea Butter
A. A. Warra *
Centre for Entrepreneurial Development, Federal University, Gusau, Nigeria.
H. M. Ibrahim
Department of Pharmacognosy and Drug Development, Ahmadu Bello University, Zaria, Nigeria.
J. I. Komo
Department of Biochemistry, Kebbi State University of Science and Technology, Aliero, Nigeria.
L. J. Babatola
Biochemistry Unit, Department of Chemical Sciences, Joseph Ayo Babalola University, Ikeji- Arakeji, Nigeria.
O. M. Adejuwon
Centre for Entrepreneurship Development and Vocational Studies, Federal Polytechnic, Ado-Ekiti, Nigeria.
T. A. Salami
Department of Applied Chemistry, Usmanu Danfodiyo University, Sokoto, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: The study was aim at extraction, saponification and quality determinations of shea nut fat samples obtained from different major sheanut producing areas of Kebbi state.
Study Design: The quality determination done with and without additives such as perfume, colour and silicate in terms of pH, foam stability and height from four major shea nut producing areas in Kebbi state, Nigeria.
Methodology: The dry powdered sample of ground shea kernel was extracted in soxhlet apparatus using n- hexane as the extracting solvent. Cold process saponification was used in preparing the soap. The soap pH was measured using pH metre. Foam ability of the soaps was also determined.
Results: The highest foam height was observed on the shea soap from Tsamiya (60 cm3), Kwanga (50 cm3), Kwere (40 cm3) with colour additive and the lowest on soap from Illo with perfume additive. For the foam stability test, shea soap from Tsamiya at 43 cm3 was the highest followed by Kwanga at 38 cm3 both with colour additive. Lowest foam stability was recorded on shea soap from Illo with perfume additive. The pH of the shea soap from Illo without additive (9.73) increased with addition of colour, silicate and perfume at 10.70, 10.98 and 11.63 respectively. It showed decrease on addition of perfume, silicate and colour from 11.72 to 10.45, 11.38 and 10.15 respectively from Kwanga.
Conclusion: Variation occurs in the foam stability and pH of the shea soap from the four locations and the addition of colour, perfume and silicate had effect on the foam stability and pH of the shea soaps.
Keywords: Shea nut, Shea kernel, Shea butter, saponification, quality control.