Evaluation of Physicochemical Quality of Shea Butter Soldfrom Ouagadougou, Burkina Faso

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Résumé

Shea butter is a traditional product known for its many virtues. Thus, the main objective of this study was toevaluate the biochemical quality of shea butter sold in Ouagadougou, Burkina Faso. The different biochemical parameters of the samples were determined and compared according to ISO standards. For moisture contentand insoluble impurities, for the 18 samples studied it was found that 1.14% against 0.20% maximum limit setby the Codex Alimentarius, 7.40% on average against 0.20% m / m respectively. For chemical parameters, theacid value was equal to 8.42 mg KOH/g against 3 mg KOH / g as the maximum limit of the standard set by the Codex Alimentarius. Peroxide index was equal to 20.79 mg O₂/kg against 15 mg O₂/ kg as the maximum limit of the standard. The average saponification number was 206.95 mg KOH / g against 195 mg KOH / g as the maximum limit set by the Codex Alimentarius. Results from the study show none of the samples satisfied the standard limits set by the codex Alimentarius. To this effect, certification organizations should make production manuals available to producers.

Mots-clés

Butter, Chemical Parameters, Shea