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

P.butyracea butter, produced by different traditional methods, is often stored for further use in types of packaging which may affect its quality. The present work aims to evaluate the effect production method and type used on physicochemical microbiological quality butter during storage. extraction Pentadesma was first carried out through monitoring three repetitions producers according two most methods. Then, from months four (aluminium bowls, calabashes, baskets, black polyethylene bags) environment. assessed at 0, 30, 60, 90 days using normative reference had a significant variation free fatty acid content (1.54 ± 0.07%–2.6 0.2%), peroxide value (0.96 0.09°meq·O2/Kg–3.9 0.7°meq·O2/Kg), colour In contrast, only material influenced characteristics After storage, yeast mould load standard range all packages, i.e., 2.53 0.4 log°CFU/g, 2.9 0.2 4.67 1.4 log°CFU/g aluminium bags, respectively. aerobic mesophilic germ within bags (3.22 0.08 log°CFU/g), contrast other packages (4.23 log°CFU/g–6.45 0.13 log°CFU/g). This shows that are best guarantee butter. It important continue this investigation storing longer period time with more appropriate packaging.