Physicochemical Profiling and Proximate Composition of Chadian Shea Butter (Vitellaria paradoxa): Evaluating Suitability for Industrial and Nutritional Integration

Abstract

The utilization of edible oils in food and industrial applications is dictated by their physicochemical and nutritional profiles. This study aimed to evaluate the industrial and nutritional suitability of shea butter oil extracted from shea seeds sourced in Chad. The physicochemical properties and proximate composition were investigated using standard methods. Shea nuts were obtained from a local market, de-hulled, dried, and extracted via the Soxhlet method using n-hexane as solvent. The oil yield was 67.55 ± 0.99%; The Proximate analysis results indicated that the percentage of carbohydrates (46.82), protein (0.65), fat (50.33), ash (2.00), and moisture (2.00 %). The Physicochemical analysis results revealed Acid Value (2.86 ± 0.02 mg KOH/g), Iodine Value (54.70 ± 0.5 g/100g), Saponification Value (185.60 ± 360 mg KOH/g), Peroxide Value (3.61 ± 0.18 meq/kg), Free fatty acid (1.43 ± 3 %), Moisture content (0.2 ± 0.45 %), and Unsaponifiable matter (1.37 ± 9.16%). Besides that, oil showed a refractive index (01.46 ± 0.002), Color Intensity (3.57 ± 3.47), Specific gravity (0.91), Density (0.91± 0.01 g/cm3), Viscosity (67.57± 1.22 mPa.s), boiling point (232.35 ± 67.67 oC), melting point (37.23 ± 10 °C), and Smoke point (302.33 ± 69.33 oC).The study concludes that Chadian Shea butter oil possesses high-quality chemical properties, making it an excellent candidate for the food, cosmetic, pharmaceutical, and biodiesel industries.