Research Article
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.
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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. |