Inderscience Publishers

Evaluation of some physico-chemical properties of Shea-butter (Butyrospermum paradoxum) related to its value for food and industrial utilisation

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The physical and chemical properties of edible oils influence their suitability for use in food and other process industries. The aim of this study was to determine the physico-chemical properties and proximate composition of Shea-butter oil. Results obtained showed that Shea-butter has the following chemical properties: acid value (3.825), iodine number (43.27), peroxide value (12.85), saponification value (196.90) and unsaponifiable matter (6.23%). Other physico-chemical properties quantified were moisture content (1.37%), ash content (1.26%), total fat (75.03%), carbohydrate content (22.34%), refractive index (1.452), relative density (0.906) and melting point (27°C). These results showed that the physico-chemical properties and proximate composition of Shea-butter are comparable with the properties of groundnut oil which is widely used for cooking and industrial food processes.

Keywords: chemical properties, edible oils, physico-chemical properties, Shea butter, Butyrospermum paradoxum, moisture content, ash content, total fat, carbohydrate content, refractive index, relative density, melting point, groundnut oil

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