Microbiological and physicochemical characterization of shea butter sold on Benin markets

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AuteurHONFO, GBENATO FERNANDE
AuteurAKISSOE, HOUEDOUGBE NOEL
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2012
ResumeShea butter, a fat from the nuts of shea tree, is of great nutritional and commercial value for local communities of Africa. The sanitary and physicochemical qualities of shea butter sold in Benin markets are unknown. This study assesses the quality characteristics of 54 samples of shea butter collected from eight markets in Benin, West Africa. Total germs, yeasts and mould varied with markets. Moisture content ranged between 2.5 to 6.2%. Iodine index was around 49 mgI2/100 g, but acid index (4.1 to 6.0 mgKOH/g), peroxide value (9.4 to 11.8 meq O2/kg) and saponification values (186.4 to 193.7 mgKOH/g) showed high variability both within and between samples of different markets. Quality characteristics were poorer for butter collected in the main urban markets (Cotonou, Bohicon and Malanville), due mainly to poor storage conditions. Shea butter could be stored in a clean package before sale to preserve its beneficial qualities.
DOI10.5897/JSPPR11.045
Autre identifiantBECDB-3405
URIhttps://dspace.uac.bj/handle/123456789/3383
Languefr
Fait partie deJournal of Stored Products and Postharvest Research
Sujetshea butter
Sujetmicrobial status
Sujetacid index
Sujetperoxide index
Sujetiodine index
Sujetsaponification value
SujetBénin
Sujetmarket
TitreMicrobiological and physicochemical characterization of shea butter sold on Benin markets
TypeArticle

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