||Proﬁling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter
AYEGNON Bernolde Paul ,
KAYODE A. PIERRE POLYCARPE ,
TCHOBO Fidèle ,
AZOKPOTA PAULIN ,
SOUMANOU Mohamed ,
HOUNHOUIGAN DJIDJOHO JOSEPH ,
||Journal of the Science of Food and Agriculture
||BACKGROUND: Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of the Pentadesma butter produced by cottage enterprises in Benin, using a quantitativesurveyapproachandphysicochemicalandsensorialanalysismethods.
RESULTS: The butter of Pentadesma is mostly used for food preparation, cosmetic and therapeutic applications. It is characterized by a yellow colour, a hard texture, a relatively sweet taste and a bright appearance. Consumers preferred Pentadesma butter to shea butter for colour, taste, texture and appearance. Instrumental analysis showed that the average water content (6.5gkg−1)and peroxidevalue(0.74mEqO2 kg−1)ofPentadesmabutterwerelowerthanthoseofsheabutter,forwhichaveragewatercontentandperoxidevalueswere20.7gkg−1 and2.09mEqO2 kg−1 respectively. The fatty acid proﬁle of Pentadesma butter is similar to that of shea butter.
CONCLUSION: This study showed that the Pentadesma butyracea butter produced by cottage enterprises in Benin exhibited quality characteristics which are better than that of shea butter. The data generated can be used for a better exploitation of the butter in food and cosmetic industries.
||Pentadesma butyracea; quality; cosmetic; butter; therapeutic; Vitelariaparadoxa
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