title: Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter.
abstract: 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
authors.forename: Bernolde P
authors.initials: BP
authors.lastname: Ayegnon
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
authors.forename: Adéchola Pp
authors.initials: AP
authors.lastname: Kayodé
authors.affiliation: Laboratoire d'Etude et de Recherche en Chimie Appliquée (LERCA) Unité de Recherche en Génie Enzymatique et Alimentaire, Ecole polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
authors.forename: Fidèle P
authors.initials: FP
authors.lastname: Tchobo
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
authors.forename: Paulin
authors.initials: P
authors.lastname: Azokpota
authors.affiliation: Laboratoire d'Etude et de Recherche en Chimie Appliquée (LERCA) Unité de Recherche en Génie Enzymatique et Alimentaire, Ecole polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi, 01 BP 2009, Cotonou, Benin.
authors.forename: Mohamed M
authors.initials: MM
authors.lastname: Soumanou
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
authors.forename: D Joseph
authors.initials: DJ
authors.lastname: Hounhouigan
mesh_terms: D001541:Benin; D028084:Clusiaceae / Q000737:chemistry*; D003116:Color; D003258:Consumer Behavior; D003358:Cosmetics; D004032:Diet; D005227:Fatty Acids / Q000032:analysis*; D006244:Hardness; D006801:Humans; D010545:Peroxides / Q000032:analysis; D028321:Plant Preparations; D029632:Sapotaceae / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D003358:Cosmetics; D005227:Fatty Acids; D010545:Peroxides; D028321:Plant Preparations; D014867:Water
keywords: Pentadesma butyracea; Vitelaria paradoxa; butter; cosmetic; quality; therapeutic