Chemical analysis and base-promoted hydrolysis of locally extracted shea nut fat

The study was on the chemical analysis and base- promoted hydrolysis of extracted shea nut fat. The local method of extraction of the shea nut oil was employed in comparison with literature report. A simple cold-process alkali hydrolysis of the shea nut oil was used in producing the soap. The chemical analysis of the oil revealed that it had saponification, iodine and acid values of 136.32 ±1.943 mgKOH/g, 50.50 ± 8.023g I2/100g and 14.77 ± 0.065 mgKOH/g respectively. The analytical values obtained were significantly in favour of the utilization of the indigenous shea nut fat for soap production on commercial scale. The pH of the soap was 10.33, which is in agreement with the pH range of 9-11 set by the National Agency for Food and Drug Administration and Control(NAFDAC), due to incomplete alkali hydrolysis resulting from the saponification process. The foam height of the soap was 4.2cm lower than that of Jatropha, sesame and cotton seed soaps analyzed higher than that of Neem, castor and castor superfatted with glycerine soaps. The soap was white and slightly soluble in distilled water.Key words: Shea nut fat, chemical analysis, Saponification, Foam ability and Solubility

Cold- Process Synthesis and Properties of Soaps Prepared from Different Triacylglycerol Sources

This study was conducted to find out how different fats and oils produce soaps of different characteristics. It describes cold-process saponification using different fats and oils. Shea nut oil (SAP value:183.9mgKOH/g), groundnut oil (SAP value:187.7mgKOH/g) and Tallow (SAP value:140.3mgKOH/g) were used. Colour, texture, lathering and cleansing power of the prepared soaps were analyzed. shea butter soap had the best lathering capacity. The groundnut oil soap had the most effective cleaning power .The soaps were also recommended for household use .This activity was also provided to share a delight in chemistry with senior school students and to actively engage them in hands-on-active learning

Chemical Analysis of Some Selected Indigenous Fats and Oils

This study analyzed some chemical properties of selected indigenous fats and oils sources in order to justify their usage in soap production. The iodine value, which helps in finding the adulteration in a fat or oil and judging its suitability for making soap, was determined for the selected fats and oils were found to be 43.3 I2/100g in animal fat 82.6 I2/100g in groundnut oil, 104.3 I2/100g in sesame oil and 55.3 I2/100g in shea nut oil. The values obtained for other parameters such as saponification and acid values also revealed the justification of the use of the selected fats and oils for soap making.     Keywords: Fats, oils and soap making, iodine value, saponification value, acid valu

Soap Production From Shea nut Butter

The study was carried out to explore the use of shea butter for soap production. The traditional method of extraction of the shea nut oil was employed. A simple cold-process alkali hydrolysis of the shea nut oil, which is a village adoptable technology was used in producing the soap. The chemical analysis of the oil revealed that it had saponification, iodine and acid values of 183.1 mgKOH/g, 53.6 I2/100g and 10.3 mgKOH/g respectively. Keywords: Shea nut butter, soap, saponification, village technology International Journal of Natural and Applied Sciences, 5(4): 410-412, 200