Development and Performance Evaluation of Shea Butter Kneader in Northern Ghana

Abstract

The conventional method of shea butter production remains labor-intensive, time-consuming, and poses significant hygiene and safety risks, limiting its efficiency and scalability for local producers. This study presents the design, fabrication, and performance evaluation of an improved shea butter kneader, specifically developed for small to medium-scale processing in Northern Ghana. The novel machine integrates a double-helical ribbon blade mechanism to enhance kneading efficiency, with design modifications targeting safety, hygiene, and ease of maintenance. Performance evaluation across varying batch sizes (15–80 kg) revealed a significant improvement in butter yield ranging from 34.3% to 38.7% compared to traditional manual methods (~21.4%). Kneading time was reduced from 90 minutes to as low as 13 minutes, with a throughput of 135 kg/hr. and energy consumption of approximately 0.15 kWh/kg. A one-way ANOVA and Tukey’s post hoc analysis confirmed the statistical significance of these improvements (p < 0.05). Simulation results for the shaft and frame showed Von Mises stresses within safe limits and factors of safety above 2.0. These advancements contribute to Sustainable Development Goals (SDGs) 1, 2, 3, and 9 by promoting safer, more efficient, and scalable agro-processing technologies in developing regions.

Keywords: Shea butter, Kneading machine, Yield efficiency, SDGs, Agro-processing, Ghana