Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

Table 1

Physicochemical characteristics of four P. butyracea butter samples extracted by different traditional methods used in Ghana and a commercial baking fat, Cook Brand® Margarine.

Parameter	Fat/butter sample
	^1CBM	^2DES	^3FWO	^4DEW	^5FSO
Moisture (%)	^b	^b	^a	^b	^b
FFA (%)	^b	^b	^a	^c	^b
Iodine value (Wijs)	^a	^a	^a	^a	^a
Peroxide value (mEq/kg)	^b	^c	^b	^b	^a
Relative density	^a	^a	^a	^a	^a
Refractive index (at 44°C)	^ab	^ab	^ab	^a	^b
Impurities (%)	^b	^ab	^ab	^a	^ab
Saponification value (mg KOH/g)	^b	^b	7^a	^b	^b
Unsaponifiable matter (%)	^a	^b	^a	^b	^a
Yield (%)	—	^b	^c	^b	^a

Data are represented as . Means with the same letters along rows are not significantly different (). ¹CBM = Cook Brand® Margarine (common commercial baking fat)—a fully refined, partially hydrogenated oil/fat, containing other components including water, salt emulsifiers, mono- and diglycerides of fatty acids, soy lecithin, beta carotene, antioxidants (propyl gallate, BHA), vitamin A 26000 IU/kg, and vitamin D 3900 IU/kg. ²DEW = P. butyracea butter extracted just after mixing seed paste with water only. ³FWO = P. butyracea butter extracted after a 12-hour fermentation of seed paste mixed with water only. ⁴DES = P. butyracea butter extracted just after mixing seed paste with both water and salt. ⁵FSO = P. butyracea butter extracted after a 12-hour fermentation of seed paste mixed with both water and salt.