Author(s)

A. M. Mohagir^1*, N. D. Bup², C. F. Abi³, R. Kamga⁴, R. C. Kapseu⁴

¹Faculty of Science and Technologies, University of Sarh, Sarh, Chad.
²Higher Institute of the Sahel, University of Maroua, Maroua, Cameroon.
³Department of Chemistry, Higher Teachers Training College, University of Yaounde 1, Yaounde, Cameroon.
⁴National Advanced School of Agro-Process Industries, University of Ngaoundéré, Ngaoundéré, Cameroon.

In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).

Black Shea Butter, Decolourisation, Doehlert Experimental Matrix, RSM, Optimisation

Mohagir, A. , Bup, N. , Abi, C. , Kamga, R. and Kapseu, R. (2015) Optimisation of Decolourisation Conditions of Crude Shea (Vitellaria paradoxa Gaertner F) Butter: Black Type. Advances in Chemical Engineering and Science, 5, 515-525. doi: 10.4236/aces.2015.54054.