Evaluation of Physicochemical Quality of Shea Butter Sold from Ouagadougou, Burkina Faso

METUOR DABIRE Amana, SANON Bokuena, ZONGO Sidnooma Véronique, KONATE Kiessoun, ZOUNGRANA Bassibila and SIMPORE Jacques


Full Length Research Paper I Published November ,2019


Journal of Agricultural Science and Food Technology  Vol. 5 (9), pp.189-194.




Shea butter is a traditional product known for its many virtues. Thus, the main objective of this study was to evaluate 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 content and insoluble impurities, for the 18 samples studied it was found that 1.14% against 0.20% maximum limit set by the Codex Alimentarius, 7.40% on average against 0.20% m / m respectively. For chemical parameters, the acid 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.


Keywords: Butter, Chemical Parameters, Shea.


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