ANTIMICROBIAL POTENTIAL OF SHEA BUTTER PRODUCTION WASTE : IN VITRO ANTIFUNGAL ACTIVITY OF SHEA HULL AND PRESS CAKE METHANOLIC EXTRACTS

Shea shells and press cake (Vitellaria paradoxa) are major by-products of shea butter processing that remain largely underutilized despite their content of potentially bioactive compounds. This study aimed to evaluate the in vitro antifungal activity of methanolic extracts obtained from shea nut shells and press cake against selected fungal strains associated with mycoses and food contamination. The extracts were prepared by macerating powdered samples in 70% methanol for 48 h at room temperature, followed by filtration and solvent evaporation using a rotary evaporator. Phytochemical screening was performed to identify the major classes of secondary metabolites present in the extracts. Antifungal activity was evaluated using the agar disc diffusion method, while the minimum inhibitory concentrations (MICs) were determined using serial extract dilutions. Phytochemical screening revealed the presence of several bioactive compound classes, including polyphenols, flavonoids, tannins, saponins, and triterpenes. The extraction yields were 21.20% for press cake and 7.20% for shea nut shells. Both extracts exhibited antifungal activity against all tested strains, with inhibition zones ranging from 13 to 17 mm. The lowest inhibitory concentration recorded was 1.56 mg/mL for Aspergillus flavus and Aspergillus fumigatus, whereas a concentration of 6.25 mg/mL was required to inhibit Candida albicans.