RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg60.72


Physicochemical Properties of Butter Collected from Local Markets of North Shewa Zone, Oromia, Ethiopia

Abiyot Lelisa, Megersa Daba and Geleta Dereje


Abstract


Dairy products are very important foods that supply nutrients for human beings. Butter is one of the popular dairy products in Oromia. This study aimed to assess some of the physicochemical properties of butter samples collected from local markets of North Shewa Zone of Oromia Regional State. Butter samples were collected on the market day of the peasant associations. A total of 118 samples were collected from three districts. Standard analytical procedures were used to analyse the physicochemical properties of the butter samples. The fat, moisture, free fatty acid and ash contents of butter samples ranged between 70.35 % - 92.34 %c; 5.95 % - 27.95 %, 0.27 % - 9.69 %; and 0.04 % - 0.31 % respectively. Calcium, magnesium, potassium and phosphorus content of the butter ranged between 13.59 ppm- 537.49 pp, 2.57 ppm – 42.12 pp, 7.98 ppm – 224.17 ppm; and 12.20 ppm – 434.76 ppm respectively. The average free fat acidity and moisture content of butter samples failed to comply with codex international standards. Butter from Kuyu district contained higher amount of fat content when compared with Kimbibit and Wachale districts. The free fatty of butter samples showed large variation among butter samples which can be attributed to storage of butter for market size; and unhygienic dairy processing technique. The concentration of mineral elements in butter samples followed the order Ca>P>K>Na>Mg>Fe>Zn. Further study on fatty acid profile, and effect of butter storage materials and mineral rich feed on the storability of butter need to be investigated.


keywords:

Butter, North Shewa, physicochemical properties, Local markets


References:


Akgül, H. I., ?engül, M., Ürkek, B., & Kotan, T. E. (2021). Determination of physicochemical
and microbiological properties and fatty acid composition of butter produced in Trabzon,
Turkey. Science, Food Technology and Food Engeneering, 43(e48905), 1–10.
https://doi.org/10.4025/actascitechnol.v43i1.48905
Alganesh, T. G., & Yetenayet, B. T. (2017). Traditional butter and ghee production, processing
and handling in Ethiopia: A review. African Journal of Food Science, 11(4), 95–105.
https://doi.org/10.5897/ajfs2016.1544
Ashenafi, M. (2006). A Review on the Microbiology of Indigenous Fermented Foods and
Beverages of Ethiopia. The Biological Society of Ethiopia, 5(2), 189–245.
https://doi.org/10.4314/ejbs.v5i2.39036
Borena, S. B., A, A., & Danno, B. L. (2018). Selected Nutritional Values and Physicochemical
Properties of Traditionally Prepared Ethiopian Fresh Butter Intended for Direct
Consumption. Journal of Science and Sustainable Development, 6(2), 37–50.
https://doi.org/https://doi.org/10.20372/au.jssd.6.2.2018.088
Çelik, ?., & Bakirci, ?. (2000). A Study on the Physical and Chemical Properties of Cookery-
Type Butter. Pakistan Journal Of Biological Sciences, 3(4), 596–589.
Central Statistical Agency (CSA). (2020). Agricaltural Sample Survey, Report on Livestock and
Livestock Characterstics (Private Peasant Holdings). In Central Statistical Agency: Vol. II
(Issue 2020/2021). https://www.statsethiopia.gov.et/wp-content/uploads/2021/06/2020_21-
2013-E.C-AgSS-Main-Season-Agricultural-Farm-Management-Report.pdf
Codex Alimentarius. (2018). Standard for Butter CXS 279-1971.



de Silva, M. N., Tagliapietra, B. L., Pivetta, F. P., Flores, V. do A., & Richards, N. S. P. dos s.
(2021). Nutritional quality of commercial butters. Brazilian Journal of Food Technology,
24, 1–12. https://doi.org/https://doi.org/10.1590/1981- 6723.20220
Derese, D. B., Wari, L. F., & Gemechu, A. T. (2016). Assessment of Traditional Butter
Production and Preservation Techniques in West Shewa Zone , Oromia Regional State ,
Ethiopia. Journal of Biology, Agriculture and Health Care, 6(23), 6–21.
Enb, A., Donia, M. A. A., Abd-Rabou, N. S., Abou-Arab, A. A. K., & El-Senaity, M. H. (2009).
Chemical Composition of Raw Milk and Heavy Metals Behavior During Processing of Milk
Products. Global Veterinaria, 3(3), 268–275.
Fuquay, J. W., Fox, P. F., & McSweeney, P. L. H. (2011). Encyclopedia of Dairy Sciences (2nd
Editio). Elsevier Ltd.
Gazu, L., Eshete, T., & Kassa, G. (2018). Physicochemical analysis and microbial quality of cow
butter obtained from Menz district of Amhara region , Ethiopia. 10(August), 34–43.
https://doi.org/10.5897/JBR2018.0268
Gebremedhi, B., Tegegne, A., Hoekstra, D., Jemaneh, S., Shiferaw, K., Bogale, A., & Getahun,
Y. (2014). Developing the butter value chain in Ethiopia (Lives Working Paper 1).
Gemeda, D. I. (2013). SHENO BUTTER MARKET CHAIN ANALYSIS?: THE CASE OF
KIMBIBIT DISTRICT IN NORTH SHEWA ZONE OF OROMIA NATIONAL REGIONAL
STATE , ETHIOPIA MSc Thesis DIRRIBA IDAHE GEMEDA October 2013 (Issue
October). Haramaya University.
Ghilu, S., Yilma, Z., & Banerjee, S. (2012). Quality and Marketing of Milk and Milk Products in
Ethiopia?: Assessment of Quality and Marketing of Milk and Milk Products in the Central
Highlands of Ethiopia. LAP LAMBERT Academic Publishing.
Goncalves, M. F. D., & Baggio, S. R. (2012). Evaluation of quality of butter from different
provenance. Food Science and Technology, 32(3), 629–635.
https://doi.org/http://dx.doi.org/10.1590/S0101-20612012005000091 Ciênc.
Idoui, T., Benhamada, N., & Leghouchi, E. (2010). Microbial quality , physicochemical
characteristics and fatty acid composition of a traditional butter produced from cows ’ milk
in East Algeria. Grasas Y Aceites, 61(3), 232–236. https://doi.org/DOI: 10.3989/gya.110209
Kosikowsky, F. V, Dahlberg, A. C., Guthrie, E. S., & Knaysi, G. (1947). The Acid Degree, Free
Volatile Fatty Acids, and the Flavor Score of Salted Commercial Butters. Journal of Dairy
Science, 30(4), 211–221. https://doi.org/10.3168/jds.S0022-0302(47)92341-2
Kwak, H.-S., Ganesan, P., & Al MIjan, M. (2013). Butter, Ghee and Cream Products. In Y. W.
Park & G. F. W. Haenlein (Eds.), Milk and Dairy Products in Human Nutrition (p. 677).
https://doi.org/10.1002/9781118534168
Lante, A., Lomolino, G., Cagnin, M., & Spettoli, P. (2006). Content and characterisation of
minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES.
Food Control, 17, 229–233. https://doi.org/10.1016/j.foodcont.2004.10.010



Mahony, F. O., & Bekele, E. (1985). Traditional butter making in Ethiopia and possible
improvements.
Mattiello, S., Caroprese, M., Matteo, C. G., Martini, A., Martini, M., Parisi, G., Russo, C.,
Mattiello, S., Caroprese, M., Matteo, C. G., Martini, A., Martini, M., Parisi, G., Russo, C.,
& Zecchini, M. (2018). Typical dairy products in Africa from local animal resources.
Italian Journal of Animal Science, 17(3), 740–754.
https://doi.org/10.1080/1828051X.2017.1401910
Mekdes, A. (2008). Assessment of Processing Techniques and Quality Attributes of Butter
Produced in Delbo Water Shade of Wolayta Zone, Southern Ethiopia. MSc Thesis,
University of Hawassa, Ethiopia. Hawassa University.
Meshref, A. M., Moselhy, W. A., & Hassan, N. E.-H. (2014). Heavy metals and trace elements
levels in milk and milk products. Food Measure, 8, 381–388.
https://doi.org/10.1007/s11694-014-9203-6
Middaugh, R. P., Baer, R. J., Casper, D. P., Schingoethe, D. J., & Seas, S. W. (1988).
Characteristics of Milk and Butter from Cows Fed Sunflower Seeds. Journal of Dairy
Science, 71, 3179–3187. https://doi.org/10.3168/jds.S0022-0302(88)79922-1
Neijenhuis, F. (2014). Possible Interventions in Butter & Liquid Milk Processing by the EDGET
project, Addis Abeba, Ethiopia.
Padure, S. (2021). The Effect of Fat Content and Fatty Acids Composition on Color and Textural
Properties of Butter. Molecules, 26(4565), 1–12.
https://doi.org/https://doi.org/10.3390/molecules26154565
Queirós, M. S., Grimaldi, R., & Gigante, M. L. (2016). Addition of olein from milk fat positively
affects the firmness of butter. Food Research International, 84, 69–75.
https://doi.org/10.1016/j.foodres.2016.03.017
Sarab, M. L., Nouri, M., & Tarighat-esfanjani, A. (2019). Characteristics of Iranian traditional
butter produced in Sarab in comparison with European and national standards. Progress in
Nutrition, 21(Supplement 1), 416–421. https://doi.org/10.23751/pn.v21i1-S.5932
Schober, P., Boer, C., & Schwarte, L. A. (2018). Correlation Coefficients: Appropriate Use and
Interpretation. Anesthesia and Analgesia, 126(5), 1763–1768.
https://doi.org/10.1213/ANE.0000000000002864
Shekhara, N. R., Pavithra, R., Prakruthi, M., & Shivananjappa, M. (2020). Physicochemical
analysis and microbial quality evaluation of cow butter sold in Mysuru district , India. The
Pharma Innovation Journal, 9(9), 59–64.
Vahedi, T. A., Givianrad, M. H., & Ramezan, Y. (2015). Effect of Churning Process on Heavy
Metals in Cream , Butter and Butter Milk. Oriental Journal of Chemistry, 31(2), 1141–
https://doi.org/http://dx.doi.org/10.13005/ojc/310267
White, A. H., Beattie, D. M., & Riel, R. R. (1956). Washed and Nonwashed Butter. I. Flavor
Quality and Curd Content. Journal of Dairy Science., 39(3), 261–267.



https://doi.org/10.3168/jds.S0022-0302(56)94743-9
Yilma, Z., Guernebleich, E., & Sebsibe, A. (2011). A Review of the Ethiopian Dairy Sector.
Zamberlin, Š., Antunac, N., Havranek, J., & Samaržija, D. (2012). Mineral elements in milk and
dairy products. Mljekarstvo, 62(2), 111–125.


DOWNLOAD PDF

Back


Google Scholar logo
Crossref logo
ResearchGate logo
Open Access logo
Google logo