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