TITLE:
Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)
AUTHORS:
Laurent Kodji, Imar Djibrine Soudy, Mbaiguinam Mbailao, Thierry Togdjim, Saddam Annour Trebo, Charles Beyamra
KEYWORDS:
Butter, Shea, Organoleptic, Physicochemical, Quality
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.6,
June
30,
2023
ABSTRACT: Introduction: The shea
tree (Vitellaria paradoxa) is one of
the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His
edible fruits containing almonds are used as a raw material in butter processing. This
processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the
improvement of the physicochemical quality of unrefined shea butter produced in
the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and
cooperatives to identify production stages and sample butter. The samples taken
were analysed for seven (7) physicochemical parameters to assess their quality.
The tests are carried out in the laboratories of the Food Quality Control
Center (CECOQDA). The results take into account for seven (7) physicochemical parameters
that are: 1) Criteria Organoleptic: 50% black and fondant butter; 50% yellow and
compact butter; 28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid; 2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002); 3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow
butter and 3.88% m/m ± 0.38 black; 4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black; 5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black; 6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008); 7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two
varieties of unrefined shea butter. The yellow variety proves to be better in
view of the results. However, efforts still have to be made on the processes to connect to the values
required by the Codex Alimentarius.