Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications

African butter (Pentadesma butyracea) seeds are rich in edible fat, while cocoa butter is an expensive product obtained from fermented and dried cocoa beans. The aim of our study was to analyze the physicochemical and sensory properties of African butter seed fat and cocoa fat while determining their potential food applications. Chemically extracted fat was utilized for determination of physicochemical properties according to AOCS guidelines. Physically extracted fat was utilized for preparation of cookies and determination of sensory properties. Acid value, free fatty acid value and iodine value of African butter seed fat and cocoa fat were 1.05 ± 0.17 vs. 2.06 ± 0.14 mg KOH/g, 0.53 ± 0.09% vs. 1.14 ± 0.07% and 48.65 ± 3.03 vs. 34.31 ± 0.97 g I₂/100g respectively. Saponification values of African butter seed fat and cocoa fat were 177.0 ± 0.6 mg KOH/g and 194.2 ± 1.1 mg KOH/g respectively. Between 25 and 30 °C, the solid fat content ranged from 31.8 ± 0.05% to 6.85 ± 0.07% for African butter seed fat and 36.14 ± 0.87% to 11.15 ± 0.11% for cocoa fat. The contents of stearic and oleic acids which are abundant in African butter seed fat were 39.05 ± 0.16% and 56.97 ± 0.27% respectively while those of in cocoa fat were 37.75 ± 0.06% and 34.12 ± 0.14%. Results of hedonic test performed for cookies prepared by incorporating the two kinds of fats highlighted that there was a significant difference relative to the preference (p < 0.05) for colour, while there was no significant difference with respect to the preference for flavour, texture and overall acceptability (p > 0.05). There is a high potential to develop African butter seed fat as a fat spread, a cocoa butter alternative and in preparation of cookies.