Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

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