Physicochemical quality of artisanal oils produced in Ouagadougou: case of four small companies of cottonseed oils and crude groundnut oils taken in the markets

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Résumé

Artisanal oils dominate in the diet of the Burkinabe population. Among the food products, artisanal oils represent important
sources of potential health risks. The objective of this study is to evaluate the quality of artisanal oils produced in
Ouagadougou. A total of 30 samples of cottonseed oil and groundnut oil were collected on the sites of production and
markets of Ouagadougou. The physicochemical parameters (refractive index, acid value, peroxide value, iodine value,
saponification value, residual soap content, water and volatile materials content, β-carotene content, sterols and mineral
oil) were determined by standard methods. The physicochemical parameters determined the case of non-compliance
observed in the iodine and saponification values. The cottonseed oil showed 88.58 ± 11.86 g of iodine / 100 g. This
average is below the codex alimentarius standard value, Sterols were detected in all samples. However no sample of oil
showed traces of mineral oils. The averages of the physicochemical parameters according the type of oil presented
significant variations (p ˂ 0.05)excepted those of the iodine value, the residual soap content, the water and volatile
materials content. The overall analysis of the different results showed a general conformity with the Codex permissibility
level for named vegetable oils. This compliance allows concluding that the quality of artisanal oils from Ouagadougou is
quite good. It appears from this study that local producers have a mastery of the manufacturing process. But obtaining
high quality of artisanal oil requires more strict application of good hygiene and manufacturing practices.

Mots-clés

Cottonseed, Groundnut, Artisanal oil, quality