Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Table 1

Technological parameters for the production of Pentadesma butter in a traditional environment (n = 3).

Technological parameters	Method 1 (frying)	Method 2 (roasting)
Roasting/frying temperature	133 ± 7.5°C^a	119 ± 2.88°C^b
Roasting/frying time	30 ± 8.5 min^a	27 ± 5.19 min^a
Churning time	62 ± 1.52 min^a	57 ± 3.21 min^a
Cooking temperature	111 ± 1.15°C^a	105 ± 2.3°C^a
Cooking time	60 ± 8.32 min^a	30 ± 4.5 min^a
Yield	31.66 ± 1.48%^a	29.16 ± 2.48%^a

Mean ± standard deviation; n = number of replication. In the same row, parameters with different numbers are significantly different at the 5% level.