Author(s)

Laurent Kodji^1,2, Imar Djibrine Soudy^1,3, Mbaiguinam Mbailao², Thierry Togdjim², Saddam Annour Trebo¹, Charles Beyamra⁴

¹Centre de Contrôle de la Qualité des Denrées Alimentaires (CECOQDA), N’Djamena, Tchad.
²Faculté des Sciences Exactes et Appliquées (FSEA), Université de N’Djamena, N’Djamena, Tchad.
³Faculté des Sciences de la Santé Humaine (FSSH), Université de N’Djamena, N’Djamena, Tchad.
⁴Caritas, SODEFIKA, Direction du Développement et de la Coopération (DDC), N’Djamena, Tchad.

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter; 50% yellow and compact butter; 28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid; 2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002); 3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black; 4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black; 5) Iodine Index: 21.12 g I₂/100 g ± 0.670 for yellow butter and 20.67 g I₂/100 g ± 0.62 for black; 6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008); 7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.

Butter, Shea, Organoleptic, Physicochemical, Quality

Kodji, L. , Soudy, I. , Mbailao, M. , Togdjim, T. , Trebo, S. and Beyamra, C. (2023) Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad). Food and Nutrition Sciences, 14, 561-577. doi: 10.4236/fns.2023.146037.