African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Effect of refining on some physico-chemical parameters of the crude oil of cotton seeds produced by the SOTAMA oil mill in Dedougou, Burkina Faso

Kiessoun Konaté, Balamoussa Santara, Dominique Ouryagala Sanou, Mamoudou Hama Dicko

  •  Received: 13 December 2021
  •  Accepted: 13 December 2021
Our study aims to evaluate the effect of refining on some physico-chemical parameters of crude cotton seed oil produced by SOTAMA. The analysis of Ruffian oil gave 18.106 to 26.423meqO2/Kg of oil for peroxide value, 1.449 to 2.051% for acidity, 2.883 to 4.081 mg KOH/g of oil for acid value, 0.0496 to 0.137% for water and volatile matter content, 0.41 to 0.48nm for absorbance and 32 to 37% for transmittance. Analysis after refining gave 1.733 to 7.451meqO2/Kg oil for peroxide, 0.034 to 0.140% for acidity, 0.069 to 0.279mg KOH/g oil for acid number, 0, 020 to 0.049% for water and volatile matter content, 0.00 to 15.194ppm for residual soap, -0.07 to -0.12nm for absorbance and 123 to 137% for transmittance. Sensory analysis reveals that the refined oil is golden yellow and amber in colour with a sweet and bland flavour; the odour is either sweet or quite strong. The appearance is bright, fluid, transparent and there is no settling at ordinary temperatures. These results are in line with national and Codex Alimentarius standards. In view of our results, the oil produced by SOTAMA is therefore of a quality fit for human consumption.

Keywords: Refining, cotton seed oil, physicochemical and organoleptic parameters.