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BACKGROUND Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of the Pentadesma butter produced by cottage enterprises in Benin, using a quantitative survey approach and physicochemical and sensorial analysis methods. RESULTS The butter of Pentadesma is mostly used for food preparation, cosmetic and therapeutic applications. It is characterized by a yellow colour, a hard texture, a relatively sweet taste and a bright appearance. Consumers preferred Pentadesma butter to shea butter for colour, taste, texture and appearance. Instrumental analysis showed that the average water content (6.5 g kg−1) and peroxide value (0.74 mEq O2 kg−1) of Pentadesma butter were lower than those of shea butter, for which average water content and peroxide values were 20.7g kg−1 and 2.09 mEq O2 kg−1 respectively. The fatty acid profile of Pentadesma butter is similar to that of shea butter. CONCLUSION This study showed that the Pentadesma butyracea butter produced by cottage enterprises in Benin exhibited quality characteristics which are better than that of shea butter. The data generated can be used for a better exploitation of the butter in food and cosmetic industries. © 2014 Society of Chemical Industry |
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