Butter Production Research Articles

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products.

Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5-10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products.

Use of Pistachio Meal and Mono- and Diglyceride in the Production of Low-Fat Pistachio Butter

Background: Pistachio butter is produced from ground roasted pistachio nuts. Methods: In this study, different formulas of low-fat pistachio butter with 0, 5 and, 10% of pistachio meal and 0, 1 and, 2% of mono- and diglyceride were examined in terms of physicochemical, sensory, and nutritional characteristics. Results: In the fourth month of storage, the highest oil separation (12.4%) from the product was observed in pistachio butter without emulsifier and meal (P≤ 0.05). The most value of carbohydrates and the least value of oil content were observed in the pistachio butter containing 10% meal. The lowest anisidine and peroxide value was detected in the formula with higher content of emulsifier (2%). The pistachio butter formulas without or with 5% meal showed a better green color (lower 'a' value). The pistachio butter with higher values of the meal obtained the least spreadability score. Conclusion: The formula containing 1% mono- and diglyceride and 5% pistachio meal was selected as the best low-fat pistachio butter

Agricultural policy of the Republic of Kazakhstan in the context of the integration potential of the EAEU

The goal is to explore the processes of regulation of integration initiatives and prospects for the development of agrifood sector of the Republic of Kazakhstan within the framework of the Eurasian Economic Union (EAEU). Methods – economic-statistical, system approach, comparative analysis, expert-analytical. Results – the main directions of agricultural policy of interstate interaction of the EAEU member countries are considered. The mutual trade of Kazakhstan with the states of the Eurasian Economic Union, the share of foreign trade turnover and supplies of goods for export, import levels, and export quotas are shown. The authors reveal problems that indicate the low competitiveness of agricultural products in the domestic market of the republic: underdeveloped infrastructure of agro-industrial complex, small-scale agricultural entities, wear and tear of fixed assets, use of land resources that does not give the desired result, insufficient productivity in livestock sector. The authors note a reduction in flour production, sunflower seed processing, and underutilized production capacity of dairy industry enterprises. The situation is the same with production of butter. The article substantiates the need for the spread of food clusters, formation of cross-border integrated structures that allow direct convenient access to the markets of neighboring countries and create conditions for strengthening international trade. In turn, economic growth in these regions contributes to the organization of new jobs, qualitative transformations, optimization of the transport system and competitive advantages of regional economic entities, improving the living standard of the population, and providing a wide range of services. Conclusions – attention is focused on the importance of Eurasian integration. Proposals are given for the development of the domestic food segment, taking into account the integration potential of the EAEU; it is proposed to organize a joint association of food companies within the Eurasian Economic Union for the effective functioning of specialized production facilities, which will improve the quality of products by reducing production costs, promptly draw up a real balance of supply and demand for agricultural crops, determine the volume of domestic consumption and export potential. Instead of quotas, it is advisable to practice export monitoring. Should be modernize the logistics infrastructure, including on the basis of intermodal transport.

Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

ABSTRACT Carrot pomace, a byproduct of juice extraction from the widely cultivated root vegetable, contains micronutrients and carotenoids that are often discarded as agricultural waste. To address this issue, the present study aimed to create a stable carrot pomace-based emulsion (CPBE) suitable for use in butter production and to evaluate its impact on the physicochemical, microbiological, thermal, oxidative, and fatty acid properties of butter. The CPBE was made with a natural emulsifier and a dispersion medium made of a mixture of vegetable oils in a certain ratio to get the most components, like carotenoids, probiotic culture, and omega-3 fatty acids. The emulsion was selected based on particle size, zeta potential, and color values. Compared to the control sample, the addition of CPBE altered the content of moisture, carbohydrate, protein, and fat, resulting in a higher calorie count. The addition of CPBE also improved the oxidative stability of butter and inhibited the growth of coliforms, Staphylococcus aureus, and psychotropic bacteria during storage, and its biological value increased while its spreadability decreased. Although the color scores were impacted by CPBE, overall acceptability was unaffected. The study shows that the use of CPBE in butter production has potential applications in the functional food industry.

Sustainability challenges in conventional shea butter production in Africa: a review of energy consumption and resource efficiency

Sustainability challenges in conventional shea butter production in Africa: a review of energy consumption and resource efficiency

Contribution of Shea-Based Livelihoods to Income of Rural Women in North-Western Ghana

The shea industry is a self-contained industry, and it is argued that with critical investment in processing machinery and skill training of the primary actors, it can sustainably enhance the livelihoods of poor rural households. Following an investment in semi-mechanised shea butter processing projects in two communities in North-Western Ghana, this study examined the contribution of the projects to rural women’s income in the communities. Data were collected from 156 shea butter producers, using questionnaires, two key informant interviews and two focus group discussions with the executives of the producer associations. The study found that although farming is the main occupation of the majority of women, shea butter processing is the leading sector because it contributes relatively higher to women’s income. Intriguingly, the income from shea-based livelihood is higher than the minimum annual wage in Ghana. This implies that the shea sector has the potential of contributing to household income, just as the formal sector. In order to enhance the role of the sector towards livelihoods, continuous support to the primary actors (women), and the ability to link them to external market remain critical.

Production of Canarium (Canarium indicum L) Butter with Different Sugar Concentrations

Tree nuts and groundnuts nowadays are gaining popularity due to their health benefits. Nut kernels that can be eaten raw or roasted are becoming increasingly popular in healthy diet, including canarium nut. Therefore, it should be used into a variety of food compositions, including butter, to promote a healthy diet and lifestyle. The objective of the research was to determine the exact sugar concentration in the production of canarium nut butter. A completely randomized experimental design with four levels of sugar concentrations i.e. 0%, 20%, 40%, and 60% was applied in this research. Chemical and sensory properties were analysed. Results showed that the sugar concentration of 40% was the exact concentration for producing canarium nut butter. The canarium nut butter at 40% sugar concentration had a moisture content of 17.70%, an ash content of 2.68%, a protein content of 6.19%, a fat content of 32.69%, and a reducing sugar content of 25.31%. Canarium nut butter at 40% sugar was also more liked on taste, texture, and its overall likeness; it was only slightly liked on aroma. This butter was rated as sweet, having a nutty aroma, smooth, and very easy to spread.

A Firm Level Database of Irish Creameries, 1897–1921

We present a microlevel database of Irish cooperative creameries covering the period 1897–1921. The data were hand collected from the annual reports of the Irish Agricultural Organisation Society (IAOS) and contain information from 531 creameries and covering 49 variables. We perform some initial analysis of the data, finding considerable heterogeneity in the productivity of creameries as measured by the milk/butter ratio. We focus on differences between the four historical provinces of Ireland, finding that the south of Ireland (the historical centre of butter production) was on average less productive than the north at the start of the period, although this changes after 1913, when Ulster becomes the least productive province. These results present interesting avenues for future work, given the IAOS’ focus on founding creameries in the north of the island.

Whole chloroplast genome sequences contribute to phylogenetic relatedness and cultivar identification in cacao (Theobroma cacao L.)

Cacao (Theobroma cacao L.) is considered as economic importance crop playing a major role as source of chocolate industries for production of both chocolate candy and cocoa butter. Despite the advantages of cacao in industrial sector, understanding the global structure of cacao chloroplast genome plays a crucial role in explaining phylogenetic relationships and cultivar identification. This study aimed to perform phylogenetic analysis of cacao genotypes and develop DNA barcode markers using cacao chloroplast sequences. Chloroplast genome sequencing of two cacao genotypes (DR-1 and Sca-12) was conducted by the Illumina Miseq platform. Phylogenetic analysis of 12 cacao genotypes including two genotypes sequenced in this study (DR-1 and Sca-12) and ten genotypes previously sequenced (HQ336404, EET-64, ICS-01, ICS-06, ICS-39, Pentagonum, Sca-6, Stahel, Amelonado, and Criollo-22) showed a clear separation between bulk and fine types. This result demonstrated the usefulness of chloroplast sequences in revealing phylogenetic relatedness. Based on comparative chloroplast genome analysis of two cacao genotypes, DR-1 and Sca-12, three insertion/deletion (InDel) markers named as Theca_indel01, Theca_indel02, and Theca_indel03 which designed from the regions of trnA-UGC-rrn23, trnK-UUU-rps16, and rps16 intron, respectively were successfully developed to reveal barcode system for cacao genetic discrimination. Overall, these findings would provide valuable insight into the chloroplast genome structure of cacao plant, as well as information about the benefits of chloroplast sequences for constructing phylogenetic relationships and developing DNA barcode markers.

Fabrication and Optimisation of Cashew Nut Butter from Different Vegetable Oils.

One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabiliser, plays a significant role in nut butter's textural and sensory quality. This study aimed to optimise the formulation of cashew nut butter using response surface methodology (RSM). Four different vegetable oils, namely olive oil, virgin coconut oil, soybean oil and palm oil, were used to select efficient vegetable oil based on its effect on the physicochemical characteristics and sensory evaluation of cashew nut butter. Thirteen formulations of cashew nut butter from RSM were produced to determine the optimum amount of selected oil (olive oil) and honey. Cashew nut butter stabilised with olive oil showed the best and similar values to commercial peanut butter with the lowest oil separation 3.91% and lower values of texture data of firmness (85.8 g), shear work (87.8 g.sec), stickiness (-27.44 g) and work of adhesion (-36.07 g.sec). The recommended volumes of olive oil and honey for cashew nut butter production were 1.29% and 6.16%, respectively. Consumers favor cashew nut butter, according to sensory analysis' overall acceptance. In terms of nutritional quality, cashew nut butter contains a high amount of fat (47.25%), followed by carbohydrates (24.51%) and protein (16.4%). The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter.

THE USE OF MILK THISTLE SEED FLOUR IN THE COMPOSITION OF YEAST DOUGH FOR CHEESE PASTRY

One of the progressive directions in the development of the production of food products and culinary products is the creation of new flour products and giving them a functional focus by using natural ingredients. The biologically active complex of milk thistle flour contains vitamins, minerals and trace elements, prevents the accumulation of harmful substances in the human body and has a hepatoprotective effect. The article presents the results of research on the use of milk thistle seed flour in the technology of flour products from yeast dough - cheese pastry. The expediency of using milk thistle seed flour in the production of butter products, which was added to the mass of high-grade wheat flour in the amount of 3.0 to 5.0%, was established experimentally. A rational amount of thistle flour in the composition of the yeast dough was established, which is 5.0% by weight of wheat flour. The effect of thistle seed flour on the amount and quality of gluten in the dough was investigated, the effect of new raw materials on the properties of the dough and quality indicators of the finished product was established.The addition of milk thistle seed flour to the composition of yeast dough for cheesecake has a positive effect on the nutritional value of the finished product, the amount of biologically active substances useful and necessary for the human body has increased: mineral elements, vitamins (vitamins E and group B), unsaturated fatty acids, as well as food fibers The feasibility of using milk thistle seed flour in the production technology of flour products from yeast dough to expand the range of flour products of increased biological value has been proven.The developed flour product using milk thistle flour can be introduced into restaurants as a functional product with increased nutritional value.

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Safety of milk can decline because of high concentrations of steroid hormones like 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk at the temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8 pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt. The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory.

Oxidative Stability of Cottonseed Butter Products under Accelerated Storage Conditions.

Cottonseed is a natural product of cotton (Gossypium spp.) crops. This work evaluated the oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameter values (peroxide value, p-anisidine value, and total oxidation value) were monitored over the storage time. These chemical measurements revealed that the storage stability of the butter products was dominated by primary oxidation of lipid (oil) components, while the secondary oxidation levels were relatively unchanged over the storage time. An analysis of the tocopherols (natural oxidants in cottonseed) suggested not only the protection function of the molecules against oxidation of the cottonseed butter during storage, but also the dynamic mechanism against the primary oxidation of lipid components. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) data confirmed no changes in the major C functional groups of cottonseed butters over the storage time. On the other hand, characteristic minor peaks of conjugated dienes and trienes related to lipid oxidation were impacted by the accelerated storage. As each day of accelerated oxidation at 60 °C is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the oxidative stability behaviors of the cottonseed butters after about 13 months of shelf storage under ambient storage conditions. Thus, these data that were collected under the accelerated oxidation testing would be useful not only to create a better understanding of the autooxidation mechanism of lipid molecules in cottonseed butters, but also in developing or recommending appropriate storage conditions for cottonseed end products to prevent them from quality degradation.

Socio-economic Characteristics of German International Corporation (GIZ) Technology Intervention on Shea Nut Processors in Niger State, Nigeria

This study assessed the activities of GIZ (German International Corporation) intervention technology on shea nut processors in Niger State, Nigeria. A two-stage sampling technique was adopted for the study. The first stage involved a purposive selection of 15 Local Government Areas of GIZ’s intervention. The second stage involved a proportionate random selection of 297 beneficiaries constituting 10% processors in the GIZ profile list. Also, in the same LGAs, snow-balling technique was used to randomly select 297 Shea nut processors that were GIZ non-beneficiaries, thereby making a total sample size of 594. Data were collected through interview schedule and were analysed using percentages and mean and multiple regression analysis. The study revealed that majority (75.1 %) of the respondents had non-formal education, 76.6 % were between 41-60 years with mean age of 48.1 years. All the respondents (100.0 %) were female and married with average of experience of 15.5 years. The most severe constraints were; inadequate funding (=1.875), poor market channels (=1.737) and inadequate extension contact (=1.542), and there was positive relationship between some selected socio-economic characteristics and the level of adoption of GIZ’s technologies (F=23.59, p <0.001). The results from this study showed that the processors were constrained by inadequate fund, poor market channels and inadequate extension services because the gap from the existing one is lower before the intervention of GIZ Shea nut technology due to high quality of production of premium shea butter produced by the beneficiaries which attracted income. The continuity of the GIZ’s intervention with effective extension services and provision of credit facilities to ameliorate the problem of inadequate fund is highly recommended.

Fundamentals of shea butter production; input–output analyses and profit maximization in Northern Ghana

Shea butter is a vital commodity in the global economy, engaging millions of women across the African shea belt, as income directly or indirectly in the value chain. The shea kernel is obtained from processing fresh shea fruits and further processed into shea butter. Manual and semi-mechanized methods are employed in processing shea kernel into butter. Major inputs are; kernel, water, energy, and time and outputs are; shea butter and wastewater. Focus group discussions and individual interviews and material flow analysis were applied to cross-sectional data generated from five Shea Butter Extraction Women Cooperative centres in the Northern and Upper West Regions of Ghana. Results showed that with an input of 86.3 ± 1.88 kg of the kernel, 305.2 ± 24.3 L of water, 49.7 ± 7.2 kg of fuelwood and 15.11 ± 1.9 h, the output was 29.7 ± 2.39 kg of shea butter, 46.86 ± 13.8 kg of shea residues and 202.3 ± 3.95 L of wastewater (effluent). The study recommends more efficient use of inputs to ensure profit maximization. Processing at the cooperative level coupled with sustainable value addition promotion, could guarantee security and increased income. Further research on the chemical composition of shea waste will be required for possible reuse.

Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed.

Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers' textural properties were significantly different (p ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.

A study on the effectiveness of HRD process and climate in milk processing industries with special reference to Coimbatore district

Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness. The usable life of milk can be extended for several days through procedures like fermentation or refrigeration, which is the factor most likely to affect the quality of raw milk. The following procedures are carried out at a typical milk plant: receiving the raw milk and filtering/clarifying it. the complete or partial separation of the milk fat (for standardisation of market milk, production of cream and butter and other fat-based products, and production of milk powders). HR processes refer to the fundamental strategies necessary to support the employee lifecycle and a positive employee experience. Each HR process follows an intricate pathway that demands strategic planning according to specific parameters and objectives. While every process involves its own procedures, all processes are interdependent. HRD climate is the perception that the employees have about the policies, procedures, practices, and conditions which exist in the working environment. The study reveals the HR Process and Climate in the Milk Processing Industry, where all the segment of workers are involved in production, processing, marketing and sales.

PROCESS DESIGN AND ECONOMIC ANALYSIS OF TRADITIONAL SHEA BUTTER PRODUCTION IN NIGERIA

The promotion of agricultural diversification emerges as a critical component of broader strategies aimed at mitigating greenhouse gas emissions and fostering the development of sustainable production systems. Nigeria stands out as a significant exporter of shea butter, which play a vital contribution to poverty alleviation, particularly in rural areas through creation of opportunities for participation of local women in the shea butter industry using local technologies in sheanuts pre-processing, roasting, grinding, oil extraction and refining. However, this production route is said to be severely affecting the final product yield and quality in addition to possible significant impacts on the environment. Evaluation of this production pathway is necessary for identification of areas of resource inefficiency, such as excessive utility (water, energy) consumption, implementation of more efficient and eco-friendly production processes. This study presents a process design and economic analysis of the local technology for shea butter production using advanced process simulation software (Aspen Plus ® V11) and Aspen economic analyser following 1 st quarter 2018 price basis. The simulation result showed that nearly 230 kg/day shea butter could be produced from 1 tonne shea fruit, which translate to only about 23 wt%. Pulp, shell and cake representing waste streams account for approximately 70 wt%. Utility analysis revealed daily water footprint of 585kg and 500 kJ heating requirement/day with carbon emission of 63 kgCO 2. The economic evaluations of the entire process plant showed that the traditional technology requires approximately $1.70M capital cost and $0.066M operating cost/year for 25-year economic life of the project with net present value of $158M. This study suggests that the local shea butter production technology is profitable with a payback period of 7years. However, the technology generates huge amount of waste streams and have negative impact on the environment. Consequently, there is need to adopt best practices in the shea butter processing that will generate more income and promote environmental sustainability.

Value Chain and Profitability Analysis of Shea Butter Production in Kwara State, Nigeria

The study assessed the value chain and economic viability of shea butter production in Kwara State, Nigeria. A well-structured questionnaire was used to gather information from 247 participants in the shea butter value chain industry within the State. Descriptive statistics, gross margin analysis, and linear regression were used to analyze the data gathered. The study found out that the shea nut processors and marketers were women (92%), while men (54,7%) were mostly shea nuts collectors. The average age of collectors was 43 and that of the processors and marketers were 46. Findings also revealed that the shea butter value chain is made up of collectors, assemblers, processors and marketers who perform various functions in getting the butter bye product from the shea nuts to the consumers. According to the profitability analysis that was carried out, the study discovers that the gathering, processing, and sale of shea nuts in the study area were profitable. The gross margin for 100kg of shea nut collected was ₦7,094 (1USD≈450₦) while that of the processors/marketers for 20kg of shea butter produced was ₦16,200. The major constraint facing shea nuts collectors was the felling of shea trees (82.7%) while that of processors/marketers was the lack of modern processing equipment. It is therefore necessary for government to provide credit facilities and modern processing equipment’s for rural women involved in shea butter production to enable them produce in large quantities.

Biochemical Characterization of Mango Kernel (Mangifera indica) Grown in Côte d’Ivoire and Formulation of Butter for Cosmetic Use

Aims: The peel and the kernel of mangoes of KENT and KEIT varieties, although presenting enormous nutritive and technological potentialities, are considered as waste and, as a result, rejected in nature causing environmental pollution. This study therefore set itself the general objective of contributing to the development of mango by-products (Mangifera indica) by incorporating them into formulations of products for cosmetic use.
 Study Design: Almond butter was obtained from the fresh and dried almonds of two varieties of mangoes (KENT and KEIT).
 Place and Duration of Study: Fruits of mango (KENT and KEIT) varieties at commercial maturity used in this study came from Banco fruit market (Abidjan, Côte d'Ivoire). The tests were carried out at the laboratory of food biochemistry of Nangui Abrogoua University, between May and July 2020.
 Methodology: The mango kernels (Mangifera indica) were extracted and the biochemical characterization of both fresh kernels and almond powders was carried out on parameters such as lipids, ash, fibers, etc. Then, mango kernel powder of KENT with good potential was used for the formulation of butter. Following the control formulation, different formulations were made by reducing volume of extraction solvent (sunflower oil) and varying the amount of beeswax used at 10% and 35% of the mass of macerate used. Finally, physicochemical properties of butter were determined.
 Results: The study showed that mango kernels produced in Côte d’Ivoire, specifically mango kernel powders, were rich in lipids (8-9%), proteins (2-7%), fiber (9-11%), carbohydrates (35-76%), ash (2.99-5.66%), vitamin C (35-104 mg/100g) and many other biomolecules, which made possible the production of butter. The physicochemical properties of butter gave results of acid numbers of 8.24 to 9.03 mg KOH/g oil and saponification of 189.45 to 212.09 mg KOH/g oil. These indices combined with pH (4.6 to 5.2), density (0.3 to 0.91) and color are indicators of the good quality of butter. Finally, the KE 1/3 formulation, with 35% beeswax added, gave the most satisfaction.
 Conclusion: These physical and chemical properties obtained would suggest a finished product of quality and good conservation and good scent pleasant and would have various applications in the cosmetic field in particular in the nutrition of the skin and the hair.