Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties.

Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties. | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties. Wangba TCHEKO, Panyo’o Akdowa Emmanuel, Saho Victoire, Edima. H. Carole, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5914562/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 7 You are reading this latest preprint version Abstract The present study aims to compare the traditional production system of zibdé and to conduct a physicochemical and sensory analysis. The study was conducted with a sample of eight expert artisanal butter producers from Chad. To gain a deeper insight into the processes involved in the production of this local butter, it is essential to understand the rationale behind them, the techniques employed, the location, and the timeline of the production. This study provides a comprehensive description of the production process, document it with a technical diagram, and analyze the resulting samples using physicochemical and sensory methods. The results show that the production systems is mainly traditional. In fact, they were a lot usage of calabash and hand of women for the production of zibdé. Samples were obtained at the conclusion of the zibdé production process. This was achieved by utilizing a sterile ladle to collect the local butters, which were then transferred to sterile jars and stored at 4°C. The samples were subsequently transported to the laboratory for a series of analyses. The traditional technique proved to be an effective method for developing a zibdé with enhanced physicochemical and organoleptic characteristics. zibdé (traditional butter) traditional technical system physicochemical and sensory Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 1. INTRODUCTION The Chadian economy is characterized by a strong reliance of a traditional production system of agro-pastoral activities. As indicated by the Ministry of Finance and Budget (2018), the livestock, fishing and forestry sub-sector contributed 15% to the national GDP and 44% of the agricultural GDP in 2017. In Chad, dairy production is ensured by extensive pastoral or agro-pastoral livestock farming, which primarily sells cow's milk, but also goat's milk and, for several years, camel's milk. In Africa in general and in Chad in particular, milk plays an important role in the diet of the population. Such products form part of the dietary habits of a significant proportion of the population. Consequently, milk represents a social and nutritional value in pastoral systems, a cultural reference point and a source of income for stakeholders[ 1 , 2 ]. Chad, situated in the heart of Africa, is a country renowned for its traditional "zibdé" butter. This butter was, for an extended period, the sole dairy product to facilitate genuine trade between Chad and the Middle East. In 1942, the production of this traditional butter reached 2,000 tons, representing one of the main artisanal dairy products marketed in Fort-Lamy until the end of the 1950s. Since then, production has declined to 500 tons [ 3 ]. Notwithstanding the robust dairy heritage, the prevailing production systems and processing techniques are perceived as being suboptimal. This technology has remained at the level of artisanal production. However, Chadian butter has also been the subject of a significant commercial exchange between Chad and the Middle East. Nevertheless, the potential for growth in the production of this "zibdé" butter is significant. The techniques employed by the actors in Chad have not yet been subjected to sufficient scientific scrutiny. These farmers possess a body of tacit knowledge, which is to be valued as a form of endogenous knowledge. To the best of our knowledge, research on the product known as "zibdé", which is produced using traditional methods and used as a substitute for butter, is very limited in Chad. Some authors have concentrated their research on the subject of butter fraud in Chad [ 4 ] and the state of butter production in Chad [ 5 ]. While Roy [ 6 ] examined the traditional butter-making technique, which is distinguished by its relatively low technical efficiency. In contrast, other authors have concentrated their research on tracing the economic history of the market integration processes of pastoral systems. No research has been conducted to ascertain the effects of fermentation and the quality criteria of "zibdé". In light of the above, the objective of this report address the fundamental question of the description of the traditional system of the local butter "zibdé", as well as their physicochemical and sensory properties, as these parameters are likely to be the determining variables in the acceptability of the product. This study forms part of a larger body of work aimed at enhancing the technological qualities of traditional butter from Chad. 2. MATERIALS AND METHODS 2.1. Study zone Chad is characterized by three distinct agro-ecological zones, which are distinguished by a number of factors, including climate, vegetation and hydrography. The type of milk and post-milk harvest practices are contingent upon the specific agroecological zone in question. These zones are distinguished by a variety of sedentary livestock farming practices, as observed in the Sudanian zone, and a coexistence of sedentary and transhumant livestock farming, as evidenced in the Sahelian zone. The study was conducted in two distinct agro-ecological zones within the country of Chad. These are the Sahelian agro-pastoral zone (encompassing Lake Chad, Batha and Chari-Baguirmi) and the Sudanian zone (encompassing Pala), which would constitute a vast dairy production zone in Chad (Fig. 1 ). 2.2. Analysis of the zibdé production system The objective of the exploratory interview was to describe the various components of the technical system employed in the production of zibdé in the Sahel and Sudanese regions of Chad. The identified components included the characterization of pertinent actors, an examination of the operational context, an assessment of the supply and storage of raw materials, tools, and conservation, and an analysis of the production process. It should be noted that the methodology entailed the exploration of a sample comprising eight expert zibdé producers. This entailed following the production process, emerging from the production environment with a technical diagram and samples that had been taken, which were then subjected to physicochemical and sensory analyses. To evaluate the traditional method of processing zibdé , a direct interview was conducted to collect information on unit operations (designations, parameters and materials used). In addition, field observations were employed to collect information on the transformation of milk into local butter among the actors involved in this study. 2.3. Physico-chemical and sensory analysis of zibdé In order to conduct a physicochemical and sensory characterization of the " zibde ," samples were obtained from the experts at the conclusion of the production process. To this end, the zibdes were collected using a sterile ladle, placed in sterile jars, and stored at 4°C. Subsequently, the samples were transported to the laboratory for the requisite analyses. The analyses conducted included proximate composition and oil index parameters. The moisture content, total fat content, crude protein content, and total carbohydrates were determined using standard methods. The saponification, iodine, acid, and peroxide indices were determined using the AOAC 2000 method [ 7 ]. The acceptability of the color, texture, taste, and odor of the local butters was rated on a hedonic scale, with scores ranging from 1 (extremely negative) to 9 (extremely positive). No form of consumer training was provided. The sensory analysis was conducted in a dedicated testing room with booths equipped with individual lighting. The panelists were fourteen (14) student interns and technicians from the Food Quality Control Centre (CECOQDA), selected based on their familiarity with zibdé. The samples of traditional butters were presented to the consumer in a randomized order. 2.4. Statistical analysis All the analyses and experimental setup were performed in triplicate. The results were analyzed with excel and Statgraphics. A one-way analysis of variance (ANOVA) was used to determine the significant differences between zibdé (p < 0.05) using Statgraphics Plus version 5.1 software. 3. Results and Discussion 3.1. Description of process components 3.1.1. Actors in the local butter manufacturing chain The production and consumption of milk and dairy products are the exclusive domain of women in the camp. "With the exception of milking and collection, the male participants do not engage in any other aspects of milk handling within the hut." The majority of individuals engaged in this sector are women. The production of dairy products in general and local butter in particular is comparable to domestic work, which is essentially dedicated to women in the camps. Consequently, it is primarily conducted on a daily basis within the confines of family kitchens [ 8 ]. The livestock breeding sector in Chad is notable for its diversity of ethnic groups. The majority of the country's pastoral community is comprised of Arabs, Fulani, and Budouma, with numerous other groups of pastoralists or agropastoralists also represented. The Arab population is predominantly concentrated in the central region of Chad, specifically in the Lake Chad basin and the Salamat area in the country's southeastern region. A number of authors have made significant contributions to the existing literature on milk in Chad. The significance of milk as a dietary component among pastoral communities was examined. In order to gain insight into the various stakeholders involved in the production of zibdé, it was essential to gain a comprehensive understanding of the key actors. The exploratory survey yielded the finding that, of the eight actors surveyed, the individuals involved in this sector are women. 3.1.2. Material used for making zibdé The equipment utilized in dairy processing has the potential to serve as a conduit for contamination or to interact with the product in a manner that could alter its intrinsic properties [ 9 ]. The results of this exploratory study indicate that the material identified in the links of the zibdé production chain is composed of stainless steel, wood (cucurbit), aluminum, or plastic (Table 1 ). Table 1 Equipment used for making local butter Material Nature Uses Cooking pot Buxa Aluminum and terracotta Cucurbitaceae (vegetable fermentation) Cucurbit, plastic and aluminum Processing and packaging Seals Stainless Seals Stainless material Supply of milk, processing and packaging of local butter Can and Bottle (Mineral water, recycled cooking oil) Packaging etc. Plastic Milk Container and Product Packaging This study reveals that the actors in question are Budouma and Kouri, who are engaged in agro-pastoralist and fishing activities, respectively. The latter are breeders of a local cow breed called "Kuri" (unique in the world) in the polders of Lake Chad, the Arab actors of Chari-Baguirmi, the Foulbés, who are more numerous and present in the regions around Lake Chad, in Chari-Baguirmi, around Lake Fitri, and in Mayo-Kebbi. In this latter region, the Fulani and Tupuri actors (Tupuri bull breeders) are breeders but sedentary. The consumption of milk, for instance, represents a tangible manifestation of this multifaceted heritage, which is simultaneously symbolic, cultural, and economic within these communities. The study facilitated the categorization of the diverse assortment of equipment according to their respective functions, encompassing the provision of raw materials, processing, and packaging. It is imperative that the material be washable, easily disinfectable, and non-reactive with milk. In this instance, among the Arab actors, for an imminent production of zibdé, they submerge a specific variety of Acacia seyal or ziziphus mauritiana in the fermenter. This process generates copious amounts of smoke, which remains trapped inside the buxsa, sealed by a lid. Once the brand has been removed, the apparatus is filled with water at a high temperature, and the lid is replaced to prevent the escape of smoke. Subsequently, the buxsa is unclogged and re-capped after the introduction of hot water. At this juncture, the receptacle is prepared to receive milk. The smoking process imparts a distinctive smoky odor to the butter. In contrast, the Budouma, Fulani, and Tupuri employ a simpler method, pouring hot water directly into the container to initiate the fermentation process. The Fig. 2 below illustrate the wooden or plastic material used in the manufacture of the zibdé . The use of particular materials has the potential to negatively impact the health and organoleptic properties of the products in question. All of the actors involved in this study employ plastic material derived from the recycling of bottles of mineral water, cooking oil, and fuel cans. The immediate consequences of this practice are twofold. Firstly, there is a risk of biological contamination of the milk due to the difficulty in washing and disinfecting these containers. Secondly, there is a potential for chemical contamination due to the first use of this material. It is recommended that equipment utilized for dairy processing be manufactured from stainless steel [ 8 ]. 3.1.3. Inputs involved in making local butter The production of local butter requires the identification and quantification of a specific number of inputs that enter into the production process. The inputs, including traditional fermentation and the parameters that influence bacterial growth, are identified based on the existing knowledge of stakeholders, as outlined earlier in references [ 10 ]. The manufacture of zibde commences with fermentation, which is initiated by the addition of an aged fermented milk product, such as Rouaba (pendidam in Cameroon; rob in Sudan; sare in Niger; kule naoto in Kenya, etc.) or Rayeb (kindirmou in Peulh; m'bannick in Wolof; niarmye in Ghana; amasi in Zulu) [ 11 ]. Rouaba is an acidic fermented milk with a pH range of 3.55 to 3.95, which provides an optimal environment for the growth of acidophilic microorganisms such as Lactobacillus ( Lb. fermentum, Lb. acidophilus ) [ 12 ]. The metabolic processes of the microorganisms present in this fermentation will result in an acidification of the product. Moreover, the acidification of milk fat results in the loss of its aroma, with the diacetyl undergoing transformation into acetone and becoming susceptible to oxidation [ 13 ]. Conversely, rayeb is employed as a ferment with a pH range of 4.2 to 4.7, which encourages the proliferation of microorganisms such as Streptococcus thermophilus and Lactococcus lactis ssp lactis The energy metabolism of the microorganisms presents in this leaven results in the production of lactic acid and other aromatic compounds, including diacetyl. The resulting local butter would exhibit a pronounced flavor profile in this type of fermentation[ 14 , 15 ]. The analysis of the two ferments may result in a variation in the aromatic profile and texture of the butters produced in these types of fermentation. 3.1.4. Transformation of milk into zibdé 3.1.4.1. Milk supply The majority of stakeholders in this sector are producers and processors. The majority of the actors interviewed are livestock owners who process the milk from their animals. Conversely, the Boudouma actors in Lake Chad are situated within the zootechnical center, a government entity from which they receive milk. The milk supplied is derived from cattle. The production of milk is subject to fluctuations in accordance with the availability of pasture during the various seasons. The primary season for milk production is the rainy season (kharif), which spans from July to October (Table 2 ). The period preceding the arrival of the rains is the most challenging. The aforementioned seasonal variations are typically mitigated by the dispersion of births. These pronounced seasonal fluctuations in production are indicative of the extensive nature of the agricultural systems employed. Table 2 Seasonality of cow's milk production Month Dec-feb March-may June July-sept Oct- nov Name in arabic Shité Séf Rouchach Kharif Darat Name in English Cold dry season Dry season hot Start of rainy season Rainy season Harvest season Dairy production Scarcity of milk + Scarcity of milk ++ milk deficiency abundance of milk ++ abundance of milk + Source Koussou 2018 3.1.4.2. Process for making zibdé, traditional butter The manufacturing process represents a significant aspect of the technical system underlying Zibdé production. The transformation of milk into butter by the actors demonstrated that there are similarities between the production processes identified in the dairy units where the exploratory surveys were conducted. Subsequently, the milk is received, sifted, heated (optional step), cooled, and inoculated (either spontaneously or with Rouaba or Rayeb). Following the milking process, the milk is collected and subjected to a sifting procedure with the objective of removing any extraneous particles. Subsequently, the milk is heated over a wood fire until it reaches a boiling point. The pasteurization step is optional for Boudouma, contingent upon the season. During periods of elevated temperatures, the milk is subjected to pasteurization. During this phase, the heating parameters (time and temperature) are not subject to control. Prolonged heat treatment would result in the denaturation of milk macromolecules, particularly caseins, and the loss of nutrients such as vitamins. Furthermore, uncontrolled heat treatment results in the formation of new compounds, such as hydroxy-methylfurfural, which is produced as a consequence of the Maillard reaction[ 16 ]. The heated milk is then permitted to cool to room temperature. The cooling time and temperature are both dependent variables; an elevated cooling temperature will result in a slower cooling process. The rapid decline in temperature during the cooling process enables the physico-chemical characteristics of the milk to be maintained while inhibiting the proliferation of thermophilic microorganisms. Subsequently, the milk is inoculated and allowed to ferment for a period of 18 to 72 hours at room temperature. During the fermentation process, the parameters of time, temperature, and concentration are of significant importance, yet they are neither defined nor controlled during this transformation. An uncontrolled temperature may facilitate the proliferation of pathogenic or spoilage microorganisms in the product, thereby affecting the health and organoleptic quality of the final product [ 17 ]. It is essential that the fermentation temperature aligns with the optimal temperature ranges for lactic acid fermentation[ 18 ]. As a consequence, the fermentation time is not a fixed parameter and varies from one operator to another. This could also have an impact on the final quality of the zibdé. Subsequently, the rayeb (fermented whole milk) is skimmed. In pastoral settings, the majority of operators interviewed typically skim the milk without separating the cream. The milk is allowed to ferment for several days in a large, closed gourd, or, among Arab operators, the milk is inoculated with old milk. Some actors employ enamel containers for fermentation. The buxsa is a calabash-shaped vessel with a wickerwork collar and leather covering, as seen in the practices of Arab operators. However, this is not the case with the Boudouma. The object is encased in braided leather straps, which permit its suspension. The gourd may be shaken on the ground or suspended in the air by the straps (see Fig. 4 ). The duration of the churning process is contingent upon several factors, including the fat content of the milk, the ambient temperature, and the rate at which the buxsa is filled (9.36). In general, the process takes between 10 and 30 minutes. The resulting curd is referred to as "djoulorou" by the Fulani and "lang" by the Tupuri. It is churned in a bottle-shaped gourd, which is a type of large pumpkin with a capacity of 5–6 liters. The churning process is often initiated at dawn, capitalizing on the freshness of the milk. Subsequently, the granules of traditional butter are meticulously collected either manually or with the aid of a ladle. Subsequently, the butter is kneaded and suspended in an open gourd containing skimmed milk or whey, as is typical among Arab producers. In this state, the product can be stored for a few hours or transported to the market. Conversely, among some Arab, Budouma, and Fulani producers, the final stage of butter production prior to sale involves washing the butter (to remove all traces of buttermilk and the slightly acidic taste of the butter). In contrast, among Tupuri producers, the butter is left to stand in water for two or three days without being kneaded, with the water being renewed before use. To prepare a buxsa (fermenter), the Arab actors of Batha and N'Djamena immerse it in a brand of acacia seyal or ziziphus mauritiana. Subsequently, the buxsa is unclogged and then resealed after the addition of hot water. At this point, the receptacle is prepared to receive the milk. The smoking process imparts a pronounced smoky odor to the butter. Fresh butter has a distinctive odor, which is perceived as appealing by consumers of traditionally produced butter. This odor is characterized by a combination of rancidity and smoke. Some Fulani groups employ a gravity-based separation of the cream, which allows for a more rapid and less strenuous churning process than that required with whole milk. In some instances, the cream is placed in a small calabash (gourd), potentially with pebbles, and then agitated with one hand. Nevertheless, this technique has only been documented among specific Fulani communities in the Sudanese region [ 11 , 19 ]. 3.1.4.3. Conservation of local butter The conservation of the finished product represents a quality criterion that is closely linked to other characteristics of the product, such as the distribution of moisture within the mass or the acidity level. The storage of zibdé for a designated period of time has the potential to impact the organoleptic and nutritional quality of the product. These changes are characterized by the development of odors and flavors, which are primarily caused by microorganisms with lipolytic activity [ 20 ]. The conservation of the finished product is achieved by placing skimmed milk or whey at an acidic pH in suspension in an open gourd, thereby creating an acidic environment. In this form, it can be stored for a few hours or transported to market. The acidity of the environment impedes the growth of non-acidophilic bacteria and inhibits enzymatic reactions[ 21 ]. Once the butter has undergone a series of washing and kneading cycles to eliminate any remaining buttermilk, it may be stored at room temperature. It is important to note, however, that this product has a relatively short shelf life, approximately one week. The process of dehydration by heating butter results in the production of a dehydrated product, known as clarified butter (dihin bagar in Chad). If the zibdé (fresh butter) is neither consumed nor sold, it is transformed into clarified butter. The process of heating butter is often accompanied by the addition of vegetable substances, which serve to facilitate the clarification of the butter oil. The clarified butter contains approximately 98% fat and has a shelf life of several months. In certain instances, it is stored for up to several years. This process enables the reduction of the free water content present in the matrix. 3.1.4.4. Marketing of zibdé To this day, pastoral and sedentary livestock breeding remains a dominant activity in Chad. Solid or clarified butter continues to be sold at the retail level in bush markets and in the country's major cities. The data published by the Milk Sector Observatory in Chad indicate that the value of this product is considerable on bush markets (in terms of purchase price) and on the retail markets of N'Djamena (in terms of sale price). Prices exhibit a decline during the rainy season (Kharif), when milk abundance is high. The purchase price of butter at the production level increased from 0.9 to 2.48 USD/kg between 1958 and 1998 [ 22 ]. The current market price of a liter of clarified butter is 4.14 USD, in regions where substantial production is observed. The marketing methods of the surveyed actors are associated with two distinct sales processes: either local markets or delivery. Fresh zibdé is sold in the form of a small ball or dehydrated and packaged in bottles (0.5 L; 1 L) by the various operators listed. Consequently, butter has undergone a gradual shift in its market position, evolving from a basic commodity to a luxury item. 3.1.4.5. Socio-cultural values of zibdé , local butter from Chad In the history of Africa, local butter has constituted the primary source of fat for numerous groups of African breeders. This is in comparison to the significant demand for edible and non-food oils among these populations. It is appropriate to cite older works that describe the various modes of use of butter in pastoral and urban environments that were in force in the mid-twentieth century. Such uses include, but are not limited to, those pertaining to food, medicine, cosmetics, and handicrafts. It is evident that the most well-known and prevalent use of butter is for food. Traditional butters are utilized in the preparation and cooking of a diverse range of dishes, including meat in sauce, porridge, tea, and others. They are also consumed directly. The therapeutic applications of butter are numerous and diverse. Clarified butter is utilized in the treatment of human and animal diseases. For example, among certain camel drivers, butter oil is administered orally to treat internal animal ailments or used in poultices to treat camel mange or epizootic lymphangitis[ 23 ]. The therapeutic applications of melted or solid butter in Africa bear resemblance to the medical applications described among the Fulani of Northern Cameroon [ 24 ]. Such applications include the use of boiled butter for lung care, the purging of liquid butter for certain intestinal conditions, the inhalation of butter against sinusitis, the application of clarified butter against rheumatism, and the use of compress treatments on the eyes. The significance of butter in the pharmacopoeia is indicative of the pivotal role played by clarified butter in the pastoral civilizations of Africa, including its use in massages for fractures and sprains[ 25 ]. The therapeutic attributes of local butter are believed to result from a fermentative effect that leads to the synthesis of secondary metabolites beneficial to health and the decomposition of milk macromolecules into simpler elements that could be bioactive, easily digestible, and provide all the necessary nutritional components [ 26 ]. The cosmetic and aesthetic applications of butter are observed among certain groups of breeders. In numerous pastoral communities, women utilize butter to maintain their hair and skin. The Maba, a people residing east of Lake Fitri, employ butter in certain aesthetic procedures on the lips of girls who have reached puberty. These procedures involve the application of a mixture of charcoal and hot butter to the lower lip, which is then marked with small strokes using a thorn from the Acacia nilotica tree [ 24 ]. In a further application of butter, the substance is used in the production of crafts. The butter oil is employed in the tanning of sheepskins and the manufacture of fishing nets among the Boudouma. The latter are made from the fibers of the kayo ( Calotropis procera ), which are rendered more resistant through a treatment involving a product derived from the bark of a climbing plant, dagdao. This product is mixed with butter and natron (Table 3 ). Table 3 uses of traditional butter in various recipes Use Attributes Eating The process of seasoning, cooking and texturising sauces can be defined as follows: Therapeutics The application of compresses for the treatment of pulmonary conditions, intestinal disorders, sinusitis, rheumatism, and eye compresses. Cosmetics or aesthetics Hair care Skin care Craftsmanship The production of sheepskin and the manufacture of fishing nets are both carried out in this region. 3.2. proximate, physico-chemical and sensory properties of zibde 3.2.1. proximate characteristics the water, total proteins, crude, total sugars and ash contents of zibde from different area of production are shown in Table 4 in order to ascertain the nutritional value of the product. Table 4 proximate composition of zibdé , artisanal butter Samples Water (%) Ash (g/100gDM) Proteins (g/100gDM) Carbohydrates (g/100gDM) Lipids (g/100gDM) Bat 17.65 ± 0.63 b 0.056 ± 0.007 a 0.45 ± 0.06 b 0.83 ± 0.03 b 85.14 ± 0.65 b Bol 15.88 ± 0.13 a 0.073 ± 0.006 a 0.41 ± 0.02 a 0.79 ± 0.08 a 81.76 ± 0.92 a Ndj 21.82 ± 0.58 c 0.15 ± 0.01 b 0.48 ± 0.05 c 0.75 ± 0.10 a 83.31 ± 0.12 a Pal 25.91 ± 0.07 d 0.06 ± 0.01 a 0.42 ± 0.03 a 0.77 ± 0.08 a 83.29 ± 0.10 a Limit ≤ 16% ≤ 2% ≥ 82% Letters in the same colun indicate statistically significant differences (Tukey, 0.05) Legend: BAT = group of Batha actors; BOL = group of bowl players; NDJ = Ndjamena actors’ group and PAL = Pala actors’ group The water content is a significant factor in the quality of food products, influencing the texture, taste, and shelf life of the evaluated foods. There is considerable variation between producers. There is significant difference in the water content which ranged from 15.88 for Bol to 25.91 for Pal. High-water content simply means partial removal of buttermilk during the processing and removal of water during the churning, washing and mixing stages. The significant variation observed amongst area probably suggested the high variation within region, in particular Ndj and Pal A low water content is crucial for the preservation of the finished product, as it limits the proliferation of spoilage microorganisms, which have the potential to cause significant lipolytic activity. In practice, the maximum water content for milk fat is 16% (CXS-279-1971). Compliance with this limit results in PAL having the highest water content, with the greatest alteration in this regard compared to other samples. However, it is relatively stable for BAT and BOL samples. The values recorded for the quantity of water in butter, as reported by other authors [ 27 ], indicate that the difference in the physicochemical parameters of raw butter manufactured by the traditional method can be attributed to the physicochemical quality and microbial activity of the milk used as a raw material for its production, as well as to the traditional manufacturing method itself. The non-fatty compounds present in milk fat last for less than 2% and comprised proteins, carbohydrates and minerals, which contribute at some degree to the nutritional aspect of the product (CXS-279-1971). The variation in these components across the different zibdé samples can be attributed to the incomplete removal of buttermilk during the final production stages, namely washing and mixing. Similarly, the presence of carbohydrates in relatively constant content may be attributed to an incomplete metabolic process of the lactose present in the milk. Furthermore, the protein content of the zibdés under examination exhibits considerable variation between individual samples. The results indicate that the samples exhibit a proportionately stable protein content ranging 0.41 ± 0.02 g/100 g DM for BOL to 0.48 ± 0.05 g/100 g MS for NDJ. The ash content of the zibdes remains at a very low level and ranged 0.05 ± 0. 01 for BAT to 0.30 ± 0.003 g/100 g MS for PAL. The lipid content remains the primary component of milk fat. The recorded values for the quantity of lipids in zibdé fall the range 81.14 ± 6.35 g/100gDM for BAT to 83.20 ± 0.10 g/100 g MS respectively. While BAT showed a relatively high variation in lipids content the other sample revealed very low variation. In practice, the minimum value of lipid content for solid butters is 82% (CXS-279-1971). The values of the BAT and BOL samples were relatively at the limit, falling below the minimum permitted limit for milk fat content. 3.3. Quality of lipid. The assessment of the acid, iodine, saponification, peroxide and zinc ester indices enables the quality of this fat to be evaluated. These indices are regarded as quality criteria for zibdé as milk fat. Table 5 presents the values obtained for the aforementioned indices. Table 5 The indices of the zibdé samples analyzed. Sample IA (mg, KOH/g) IS (mg, KOH/g) IP (méq of 02/kg) IO (mg, KOH/g) Bat 2.76 ± 0.01ab 189.10 ± 9.22a 3.48 ± 0.73b 10.3 ± 0.87a Bol 2.27 ± 0.40a 183.38 ± 2.23 a 0.92 ± 0.62 a 9.60 ± 1.52a Ndj 3.32 ± 0.27bc 175.77 ± 5.32a 0.99 ± 0.79a 11.66 ± 2.18b Pal 3.63 ± 0.35c 191.24 ± 7.03a 1.39 ± 1.01ab 9.44 ± 1.30a Limit Average (0.5–3.5) Extreme (3.9–5.7) Minimal 220–230 Maxi 230–240 Average (3–5) Minimal (1-3.7) Average 20–25 Extreme 30–35 Letters in the same colun indicate statistically significant differences (Tukey, 0.05) Legend: IA: acids index; IS: saponification index; IP: peroxide index; IO: iodine index Legend: BAT = group of Batha actors; BOL = group of bowl players; NDJ = Ndjamena actors’ group and PAL = Pala actors’ group It appears that the value obtained varies significantly between samples. The pronounced acidity of a sample indicates a possible alteration of the fat, contributing to an increase in pH, a reduction in aromatic substances and a change in color, which collectively constitute a defective state of the product. The change in fatty acid is more likely a candidate of deterioration state during storage of fatty product. The concentration of fatty acids increases over time, thereby enabling the assessment of the extent of deterioration. The iodine index enables the degree of unsaturation of the fatty acids present in the sample to be determined. This index is the most useful constant for this purpose. This is directly correlated with the degree of oxidation of the fat. The iodine index for the samples analyzed was found to vary between 9.44 ± 1.31 for PAL and 11.66 ± 2.18 for NDJ. The higher the degree of unsaturation of the fat, the higher the iodine index[ 28 ]. Conversely, the variations observed in the samples analysed are clearly below the minimum limit values. The different samples of zibde studied are rich in saturated fatty acids, which prevents deterioration and rancidity. The conservation of the zibde samples could be done without too much risk of auto-oxidation. Important to not is the relation between the composition of the butter and that of the milk, and the food ingested by cows. The saponification index of the various samples analysed reflects the quantity of saponifiable fatty acid present in the traditional product. The saponification index varied between 175.77 ± 5.32 and 191.24 ± 7.04 mg KOH/g. the saponification index depends on the mass of fatty acid that compose the lipid; higher is the mass and lower is the saponification index. It also depends on the presence of non-fatty components in the lipids. The mean saponification index value indicates that butter from the Batha and Pala region (189.10 mg and 191.24 mg) is more saponifiable than samples of butter from the N'Djamena region and Bol region (175.77 mg and 183.38 mg). This discrepancy could be attributed to the distinctive chemical composition of the long-chain fatty acid products, or alternatively, to the region's elevated calcium content. A low saponification index is indicative of fatty acids with a longer carbon chain, providing a means to characterize a fatty acid according to its chain length. The peroxide value provides information on the degree of oxidation of milk fat. The peroxide index for the various sample types was found to be 3.48 for BAT, 0.92 for BOL, 0.99 for NDJ and 1.39 for PAL. The aforementioned indices furnish insight into the extent of degradation observed in the diverse samples of local butters under examination. A comparison of the samples was conducted in relation to the requirements of the standard [ 2 ] (average limits (0.5–3.5); minimum (1–3.7) and maximum (6–12.5). The peroxide index values indicate that the various butter samples under examination have undergone minimal oxidation. Consequently, the butter samples analysed would be less susceptible to peroxidation. This low peroxidation can be attributed to the product's storage conditions, which entail keeping it away from air and light. 3.4. Sensory analysis 3.4.1. Sensory attribute of zibdé , artisanal butter produced In order to ascertain the acceptability of the zibdé produced by the experts, a hedonic test was conducted. The traditional butter thus produced was subjected to a sensory analysis with the objective of evaluating its sensory attributes, including aroma, texture, taste and flavour. This was done in order to ascertain the characteristics resulting from the fermentation of milk. A tasting sheet was employed to facilitate a qualitative judgement on the butters. Subsequently, a distribution of preferences was established. In general, the zibdes were found to be acceptable in terms of their color, texture and odor. However, spreadability and color were good rated with some panelists indicating acceptance for the sample coming from Ndjamena. A number of differences were identified among the butters in terms of their aroma, spreadability, flavor and color. These observations were made with regard to local butter from Chad. From this data, the panelists indicated that the local butter (PAL and NDJ) has a pleasant aroma and spreadability. In terms of flavor, the panelists indicated that the products (PAL) had a pleasant flavor. The color rating follows the same patterns as for the aroma and spreadability. According to Timlin et al.[ 29 ] the yellow color can be explained with the carotenoids present in grass which act as antioxidants and are responsible for the yellow pigmentation observed in dairy products. 4. CONCLUSION The present study aims to examine the production of " zibdé " and conduct a physicochemical and sensory analysis. Consequently, an exploratory survey of stakeholders was conducted through interviews and observations. This survey yielded information regarding the actors, the manufacturing process, the uses of the finished product, and the quality criteria of the product, among other aspects. It was observed that the producers are predominantly women, a sector that is primarily dominated by Arabs, followed by Peulhs, with a minority of Boudouma and Tupuri. The investigations revealed a similarity in the types of processes, as well as divergence. Operations such as heating are random stages among the Boudouma and Tupuri actors, depending on the season. Similarly, the fermentation process is approached in a similar manner. In the Arab context, the addition of butter or fermented milk, whether whole or skimmed curd, is employed to accelerate the fermentation process. In contrast, the approach among the Boudouma and Fulani is more spontaneous, while the Tupuri actors adhere to a more imperative and spontaneous approach. The majority of actors do not separate cream among themselves, except among Fulani producers. The final step in the process involves washing, kneading, and packaging the butter, in contrast to Tupuri producers who leave it in water for two to three days prior to use. Additionally, the most commonly utilized ferment is rouaba , which is "skimmed curdled milk." However, these ferments are composed of uncontrolled bacteria and do not ensure the quality of the product. The use of zibdé is described in contexts beyond the consumption of human food. In addition to its use as a taste descriptor, zibdé is employed in the field of aesthetics as a hair and skin care agent and in traditional medicine as a bioactive molecule. From the production techniques observed, variables can be distinguished. The fermentation operation is not yet controlled due to the use of ferments derived from uncontrolled fermentations. In reality, the development of a ferment under defined conditions is necessary to produce a zibdé that is highly appreciated by consumers. Declarations Conflict of interest The authors do not have any conflict of interest. Funding This research study received no funding grants. Data availability : The authors declare that the data supporting the findings of this study are available within the paper and its Supplementary Information files. Ethical approval and consent to participate. The research was ethically approved by the Ethics Committee of the National school of Agro industrial Siences. Prior to participation, all participants were duly informed of their rights and responsibilities and provided explicit written consent. The study was conducted in agreement with the guidelines governing research involving human participants, as outlined by the Ethics Committee of the National school of Agro industrial Siences. Author contributions TW contributed to conceptualization, methodology, investigation, writing—original draft, visualization and supervision, PAE was involved in methodology, validation, formal analysis, investigation and data curation, contributed to visualization, SV was involved in data curation and writing—original draft, MAA contributed to methodology and validation, AA was involved in methodology and validation, and EHC contributed to investigation, methodology and formal analysis. NYN was involved in project administration, funding acquisition, resources and writing—review and editing. ACKNOWLEDGEMENT The authors of this article would like to express their gratitude to ENSAI of the University of Ngaoundéré (Cameroon) and to the Institute of Livestock Research for Development (IRED-Chad). References Merem E, Twumasi Y, Wesley J, Olagbegi D, Crisler M, Romorno C, et al. The analysis of dairy production and milk use in Africa Using GIS. Food Public Health. 2022;12:14‑28. Bonfoh B, Roth C, Traoré A, Fané A, Simbe C, Alfaroukh I, et al. Effect of washing and disinfecting containers on the microbiological quality of fresh milk sold in Bamako (Mali). Food control. 2006;17(2):153‑61. Zeu V, Youssouf M, Adoum I, Djidingar D. Milk production performance of Kuri cows under extensive breeding conditions of Lake Chad. 2014; Doutoum AA, Tidjani A, Balde M, Tidjani S, Musabyemariya B, Alambedji R, et al. Physicochemical characteristics of curdled milk and their correlation with the lactic flora in Chad. Journal of Food Studies. 2013;2(2). Mourad G, Bettache G. Various traditional dairy products in Africa and Algeria. Journal of Nutrition and Food Security. 2020; Roy L, Gauthier J, Aboubakar M, Le Masson A. Etude de la fabrication traditionnelle du beurre au Tchad. CIRAD; 2001. Satchithanandam S, Fritsche J, Rader JI. Extension of AOAC official method 996.01 to the analysis of standard reference material (SRM) 1846 and infant formulas. Journal of AOAC International. 2001;84(3):805‑14. Azeze T, Eshetu M, Yilma Z, Berhe T. The value of traditional milk products among smallholder farmers of Southern Ethiopia: handling, consumption and making of butter. Cogent Food & Agriculture. 2024;10(1):2378557. Gemechu AT, Tola YB. Traditional butter and ghee production, processing and handling in Ethiopia: A review. African Journal of Food Science. 2017;11(4):95‑105. Wondu M. Composition, microbial quality and acceptability of butter produced from cow’s milk in Awassa, Southern Ethiopia. 2007; Edima H, Awono E, Ndjouenkeu R. An analysis of the milk quality in Cameroon. A study in Adamawa region. Journal of Scientific Research & Reports. 2013;2(1):337‑46. Hawaz H, Bottari B, Scazzina F, Carini E. Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety. Comprehensive Reviews in Food Science and Food Safety. 2025;24(2):e70137. Getaneh D, Girma M. Assessment of Traditional Way of Value Addition Practices on Processing of Milk and Milk Products in Selected Districts of South Omo Zone. Journal of Food and Nutrition. 2024;3(1):2836‑2276. Steve NSF, Adji MB, Alphonse ST, Augustin M, Leopold TN. Isolation and Probiotic Characterization of Lactic Acid Bacteria from Kindirmou and Pendidam in Adamawa Region (Cameroon). Advances in Biochemistry. 2024;12(2):35‑48. Karssa TH, Kussaga JB, Semedo‐Lemsaddek T, Mugula JK. Insights on the microbiology of Ethiopian fermented milk products: A review. Food Science & Nutrition. 2024;12(10):6990‑7003. Aalaei K, Rayner M, Sjöholm I. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review. Critical Reviews in Food Science and Nutrition. 2019;59(12):1829‑39. Fusco V, Chieffi D, Fanelli F, Logrieco AF, Cho G, Kabisch J, et al. Microbial quality and safety of milk and milk products in the 21st century. Comprehensive Reviews in Food Science and Food Safety. 2020;19(4):2013‑49. Aguirre-Garcia YL, Nery-Flores SD, Campos-Muzquiz LG, Flores-Gallegos AC, Palomo-Ligas L, Ascacio-Valdés JA, et al. Lactic acid fermentation in the food industry and bio-preservation of food. Fermentation. 2024;10(3):168. Lemma H, Asefa L, Gemechu T, Demissie F, Loka B, Dhengesu D, et al. Indigenous knowledge on the practice of milk container fumigation and its effect on microbial safety of milk among pastoral communities in west Guji zone, southern Ethiopia. Heliyon. 2024;10(4). Gużewska G, Monedeiro-Milanowski M, Florkiewicz AB, Arendowska I, Walczak-Skierska J, Białczak D, et al. Analysis of the fatty acid profile in cream, buttermilk fractions, and anhydrous Milk fat: influence of physicochemical and microbiological parameters on the fatty acid profile. Applied Sciences. 2024;14(14):6117. Pereira C, Gomes D, Dias S, Santos S, Pires A, Viegas J. Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk. Dairy. 2024;5(4):625‑43. Moussa AA, Ousman AH, IdrisseMahamat M, Haroun A, Mahamat A, Bechir M, et al. Socio-economic and Technological Characterization of Traditional Cheeses Produced in Chad. Asian Journal of Food Research and Nutrition. 2024;3:1214‑30. Jakopović KL, Jurina IB, Božanić R. Trends in Utilization of Whey and Buttermilk—Valuable By‐Products of the Dairy Industry. Nutraceutics from Agri‐Food By‐Products. 2025;245‑83. Chhangani JA, Kathale PS, Agnihotri AK, Murkute AA, Katre SG. A review on utilizing traditional knowledge: incorporating cow ghee and shata dhauta ghrita in modern moisturizing creams. 2024; Baheti AM, Swami AG, Nimbalkar MR, Nimbalkar R, Pawar AT. Complementary and Alternative Medicinal Systems. Pharmacognosy and Phytochemistry: Principles, Techniques, and Clinical Applications. 2025;67‑84. Assen KA, Abegaz MA. Review on quality attributes of milk and commonly produced dairy products in Ethiopia. Heliyon. 2024; Zhang D. Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk. 2015; Imoisi O, Ukhun M, Ezoguan V, Osemwegie Q. Fatty acid profiles, correlation of iodine value, refractive index of heated, unheated palm kernel oil and palm olein. Journal of Chemical Society of Nigeria. 2018;43(4). Timlin M, Brodkorb A, O’Callaghan TF, Harbourne N, Drouin G, Pacheco-Pappenheim S, et al. Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter. Journal of Dairy Science. 2024;107(8):5376‑92. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 11 May, 2025 Editor assigned by journal 04 May, 2025 Reviews received at journal 14 Apr, 2025 Reviewers agreed at journal 09 Apr, 2025 Reviewers invited by journal 07 Apr, 2025 Submission checks completed at journal 03 Apr, 2025 First submitted to journal 22 Mar, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5914562","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":440682898,"identity":"a76a8133-6226-494a-b482-9338aedc0554","order_by":0,"name":"Wangba TCHEKO","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA7UlEQVRIiWNgGAWjYDACCQiVwMDMfPABkMHDR7wWdrZkA5AWNuK18POYgdkEtfDPbj4m8XNHbR5/M49Z5dccOxk2BuaHj27gs+TOsTTJ3jPHiyUOs5Xdlt2WDHQYm7FxDh4tBhI5Zjd4244lNhxm3nZbchszUAsPmzR+Lfnfbv4Fapl/mMGsWHJbPTFacthu87bVJG44zGLG+HHbYcJaJG6kmf+WbTtQbHiYLVmacdtxHjZmAn7hn5H82PBtW12e3PnDBz/+3FZtz8/e/PAxPi1QcBhMMvOAScLKQaAOTDL+IE71KBgFo2AUjDAAAFsvSCbhsbqsAAAAAElFTkSuQmCC","orcid":"","institution":"University of Ngaoundéré","correspondingAuthor":true,"prefix":"","firstName":"Wangba","middleName":"","lastName":"TCHEKO","suffix":""},{"id":440682899,"identity":"01b87535-d20d-478b-bd34-4bf5b04be2d3","order_by":1,"name":"Panyo’o Akdowa Emmanuel","email":"","orcid":"","institution":"University of Ngaoundéré","correspondingAuthor":false,"prefix":"","firstName":"Panyo’o","middleName":"Akdowa","lastName":"Emmanuel","suffix":""},{"id":440682900,"identity":"a8dd6cea-2163-4983-9c70-95a404391f8b","order_by":2,"name":"Saho Victoire","email":"","orcid":"","institution":"University Institute of Technology (IUT), University of Ngaoundere","correspondingAuthor":false,"prefix":"","firstName":"Saho","middleName":"","lastName":"Victoire","suffix":""},{"id":440682901,"identity":"09e61bdc-9d4d-453b-bb07-55c7d3174c65","order_by":3,"name":"Edima. H. Carole","email":"","orcid":"","institution":"University of Ngaoundéré","correspondingAuthor":false,"prefix":"","firstName":"Edima.","middleName":"H.","lastName":"Carole","suffix":""},{"id":440682902,"identity":"73bc9cd6-78d4-4355-bdd8-88b2231113ce","order_by":4,"name":"M. A.Amine Ouchar","email":"","orcid":"","institution":"Livestock Research Institute for Development (IRED)","correspondingAuthor":false,"prefix":"","firstName":"M.","middleName":"A.Amine","lastName":"Ouchar","suffix":""},{"id":440682903,"identity":"72261663-7c89-4d68-ab03-536541e8281b","order_by":5,"name":"Abdel-aziz Arada","email":"","orcid":"","institution":"Livestock Research Institute for Development (IRED)","correspondingAuthor":false,"prefix":"","firstName":"Abdel-aziz","middleName":"","lastName":"Arada","suffix":""},{"id":440682904,"identity":"860e063e-a0a1-4686-b8c3-30c311ff4c83","order_by":6,"name":"Nicolas Yanou Njintang","email":"","orcid":"","institution":"University of Ngaoundéré","correspondingAuthor":false,"prefix":"","firstName":"Nicolas","middleName":"Yanou","lastName":"Njintang","suffix":""}],"badges":[],"createdAt":"2025-01-27 19:08:12","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5914562/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5914562/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":80294877,"identity":"d4b98fc2-e685-4d92-bfc7-b2d1313ca5f6","added_by":"auto","created_at":"2025-04-10 08:30:45","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":168686,"visible":true,"origin":"","legend":"\u003cp\u003eA- Desert; B- Sahelian; C- Sudanese; 1- Batha; 10-Pala; 14- Bol; 23-Ndjamena\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/1b9fc703d303943dc7c27dc6.png"},{"id":80297887,"identity":"962165cd-a239-44a6-b21d-c278b0596f8c","added_by":"auto","created_at":"2025-04-10 08:46:45","extension":"jpeg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":708059,"visible":true,"origin":"","legend":"\u003cp\u003ediversity of tools during the manufacture of zibde.\u003c/p\u003e","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/e19d18c8ec0a9ef86fcddcec.jpeg"},{"id":80293680,"identity":"1355b835-ffe7-4b4d-b14c-1774d1d6f185","added_by":"auto","created_at":"2025-04-10 08:22:45","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":25439,"visible":true,"origin":"","legend":"\u003cp\u003eproduction scheme of artisanal butter,\u003cstrong\u003e \u003c/strong\u003e\u003cem\u003eZibdé\u003c/em\u003e, in the Sahelian agro-pastoral zone and the Sudanese zone of Chad.\u003c/p\u003e","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/27bc562d817550707df26346.png"},{"id":80293682,"identity":"10a4f987-ceb0-4f15-a941-b2aa5b6cfc06","added_by":"auto","created_at":"2025-04-10 08:22:45","extension":"jpeg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":880351,"visible":true,"origin":"","legend":"\u003cp\u003edifferent ways of \u003cem\u003ezibde\u003c/em\u003e creaming\u003c/p\u003e","description":"","filename":"floatimage4.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/9631e4f07936c5f58a2db42d.jpeg"},{"id":80294879,"identity":"4c66c3de-62ad-4347-958a-6ef2dbde5c80","added_by":"auto","created_at":"2025-04-10 08:30:45","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":8399,"visible":true,"origin":"","legend":"\u003cp\u003escores of the describers of \u003cem\u003ezibde\u003c/em\u003e\u003c/p\u003e","description":"","filename":"Onlinedrawingimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/9d678f3a2f7e5ec3d5aa0659.png"},{"id":80298846,"identity":"a650e5e0-1edd-4298-8c91-930b7f7db098","added_by":"auto","created_at":"2025-04-10 08:54:46","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2791770,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5914562/v1/8b3cdb3b-92be-41af-b83a-e1c08659e086.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties.","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cp\u003eThe Chadian economy is characterized by a strong reliance of a traditional production system of agro-pastoral activities. As indicated by the Ministry of Finance and Budget (2018), the livestock, fishing and forestry sub-sector contributed 15% to the national GDP and 44% of the agricultural GDP in 2017. In Chad, dairy production is ensured by extensive pastoral or agro-pastoral livestock farming, which primarily sells cow's milk, but also goat's milk and, for several years, camel's milk. In Africa in general and in Chad in particular, milk plays an important role in the diet of the population. Such products form part of the dietary habits of a significant proportion of the population. Consequently, milk represents a social and nutritional value in pastoral systems, a cultural reference point and a source of income for stakeholders[\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eChad, situated in the heart of Africa, is a country renowned for its traditional \"zibd\u0026eacute;\" butter. This butter was, for an extended period, the sole dairy product to facilitate genuine trade between Chad and the Middle East. In 1942, the production of this traditional butter reached 2,000 tons, representing one of the main artisanal dairy products marketed in Fort-Lamy until the end of the 1950s. Since then, production has declined to 500 tons [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eNotwithstanding the robust dairy heritage, the prevailing production systems and processing techniques are perceived as being suboptimal. This technology has remained at the level of artisanal production. However, Chadian butter has also been the subject of a significant commercial exchange between Chad and the Middle East. Nevertheless, the potential for growth in the production of this \"zibd\u0026eacute;\" butter is significant. The techniques employed by the actors in Chad have not yet been subjected to sufficient scientific scrutiny. These farmers possess a body of tacit knowledge, which is to be valued as a form of endogenous knowledge.\u003c/p\u003e \u003cp\u003eTo the best of our knowledge, research on the product known as \"zibd\u0026eacute;\", which is produced using traditional methods and used as a substitute for butter, is very limited in Chad. Some authors have concentrated their research on the subject of butter fraud in Chad [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e] and the state of butter production in Chad [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. While Roy [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e] examined the traditional butter-making technique, which is distinguished by its relatively low technical efficiency. In contrast, other authors have concentrated their research on tracing the economic history of the market integration processes of pastoral systems. No research has been conducted to ascertain the effects of fermentation and the quality criteria of \"zibd\u0026eacute;\". In light of the above, the objective of this report address the fundamental question of the description of the traditional system of the local butter \"zibd\u0026eacute;\", as well as their physicochemical and sensory properties, as these parameters are likely to be the determining variables in the acceptability of the product.\u003c/p\u003e \u003cp\u003eThis study forms part of a larger body of work aimed at enhancing the technological qualities of traditional butter from Chad.\u003c/p\u003e"},{"header":"2. MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Study zone\u003c/h2\u003e \u003cp\u003eChad is characterized by three distinct agro-ecological zones, which are distinguished by a number of factors, including climate, vegetation and hydrography. The type of milk and post-milk harvest practices are contingent upon the specific agroecological zone in question. These zones are distinguished by a variety of sedentary livestock farming practices, as observed in the Sudanian zone, and a coexistence of sedentary and transhumant livestock farming, as evidenced in the Sahelian zone. The study was conducted in two distinct agro-ecological zones within the country of Chad. These are the Sahelian agro-pastoral zone (encompassing Lake Chad, Batha and Chari-Baguirmi) and the Sudanian zone (encompassing Pala), which would constitute a vast dairy production zone in Chad (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. Analysis of the \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e production system\u003c/h2\u003e \u003cp\u003eThe objective of the exploratory interview was to describe the various components of the technical system employed in the production of zibd\u0026eacute; in the Sahel and Sudanese regions of Chad. The identified components included the characterization of pertinent actors, an examination of the operational context, an assessment of the supply and storage of raw materials, tools, and conservation, and an analysis of the production process. It should be noted that the methodology entailed the exploration of a sample comprising eight expert \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e producers. This entailed following the production process, emerging from the production environment with a technical diagram and samples that had been taken, which were then subjected to physicochemical and sensory analyses. To evaluate the traditional method of processing \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e, a direct interview was conducted to collect information on unit operations (designations, parameters and materials used). In addition, field observations were employed to collect information on the transformation of milk into local butter among the actors involved in this study.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Physico-chemical and sensory analysis of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eIn order to conduct a physicochemical and sensory characterization of the \"\u003cem\u003ezibde\u003c/em\u003e,\" samples were obtained from the experts at the conclusion of the production process. To this end, the \u003cem\u003ezibdes\u003c/em\u003e were collected using a sterile ladle, placed in sterile jars, and stored at 4\u0026deg;C. Subsequently, the samples were transported to the laboratory for the requisite analyses.\u003c/p\u003e \u003cp\u003eThe analyses conducted included proximate composition and oil index parameters. The moisture content, total fat content, crude protein content, and total carbohydrates were determined using standard methods. The saponification, iodine, acid, and peroxide indices were determined using the AOAC 2000 method [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. The acceptability of the color, texture, taste, and odor of the local butters was rated on a hedonic scale, with scores ranging from 1 (extremely negative) to 9 (extremely positive). No form of consumer training was provided. The sensory analysis was conducted in a dedicated testing room with booths equipped with individual lighting. The panelists were fourteen (14) student interns and technicians from the Food Quality Control Centre (CECOQDA), selected based on their familiarity with zibd\u0026eacute;. The samples of traditional butters were presented to the consumer in a randomized order.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Statistical analysis\u003c/h2\u003e \u003cp\u003eAll the analyses and experimental setup were performed in triplicate. The results were analyzed with excel and Statgraphics. A one-way analysis of variance (ANOVA) was used to determine the significant differences between zibd\u0026eacute; (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) using Statgraphics Plus version 5.1 software.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results and Discussion","content":"\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Description of process components\u003c/h2\u003e \u003cdiv id=\"Sec9\" class=\"Section3\"\u003e \u003ch2\u003e3.1.1. Actors in the local butter manufacturing chain\u003c/h2\u003e \u003cp\u003eThe production and consumption of milk and dairy products are the exclusive domain of women in the camp. \"With the exception of milking and collection, the male participants do not engage in any other aspects of milk handling within the hut.\" The majority of individuals engaged in this sector are women. The production of dairy products in general and local butter in particular is comparable to domestic work, which is essentially dedicated to women in the camps. Consequently, it is primarily conducted on a daily basis within the confines of family kitchens [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. The livestock breeding sector in Chad is notable for its diversity of ethnic groups. The majority of the country's pastoral community is comprised of Arabs, Fulani, and Budouma, with numerous other groups of pastoralists or agropastoralists also represented.\u003c/p\u003e \u003cp\u003eThe Arab population is predominantly concentrated in the central region of Chad, specifically in the Lake Chad basin and the Salamat area in the country's southeastern region. A number of authors have made significant contributions to the existing literature on milk in Chad. The significance of milk as a dietary component among pastoral communities was examined. In order to gain insight into the various stakeholders involved in the production of zibd\u0026eacute;, it was essential to gain a comprehensive understanding of the key actors. The exploratory survey yielded the finding that, of the eight actors surveyed, the individuals involved in this sector are women.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section3\"\u003e \u003ch2\u003e3.1.2. Material used for making \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe equipment utilized in dairy processing has the potential to serve as a conduit for contamination or to interact with the product in a manner that could alter its intrinsic properties [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. The results of this exploratory study indicate that the material identified in the links of the zibd\u0026eacute; production chain is composed of stainless steel, wood (cucurbit), aluminum, or plastic (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEquipment used for making local butter\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMaterial\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNature\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUses\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCooking pot\u003c/p\u003e \u003cp\u003eBuxa\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAluminum and terracotta\u003c/p\u003e \u003cp\u003eCucurbitaceae (vegetable fermentation)\u003c/p\u003e \u003cp\u003eCucurbit, plastic and aluminum\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProcessing and packaging\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSeals\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eStainless\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeals\u003c/p\u003e \u003cp\u003eStainless material Supply of milk, processing and packaging of local butter\u003c/p\u003e\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCan and Bottle (Mineral water, recycled cooking oil) Packaging etc.\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePlastic\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eMilk Container and Product Packaging\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThis study reveals that the actors in question are Budouma and Kouri, who are engaged in agro-pastoralist and fishing activities, respectively. The latter are breeders of a local cow breed called \"Kuri\" (unique in the world) in the polders of Lake Chad, the Arab actors of Chari-Baguirmi, the Foulb\u0026eacute;s, who are more numerous and present in the regions around Lake Chad, in Chari-Baguirmi, around Lake Fitri, and in Mayo-Kebbi. In this latter region, the Fulani and Tupuri actors (Tupuri bull breeders) are breeders but sedentary. The consumption of milk, for instance, represents a tangible manifestation of this multifaceted heritage, which is simultaneously symbolic, cultural, and economic within these communities.\u003c/p\u003e \u003cp\u003e The study facilitated the categorization of the diverse assortment of equipment according to their respective functions, encompassing the provision of raw materials, processing, and packaging. It is imperative that the material be washable, easily disinfectable, and non-reactive with milk. In this instance, among the Arab actors, for an imminent production of zibd\u0026eacute;, they submerge a specific variety of Acacia seyal or ziziphus mauritiana in the fermenter. This process generates copious amounts of smoke, which remains trapped inside the buxsa, sealed by a lid.\u003c/p\u003e \u003cp\u003eOnce the brand has been removed, the apparatus is filled with water at a high temperature, and the lid is replaced to prevent the escape of smoke. Subsequently, the buxsa is unclogged and re-capped after the introduction of hot water. At this juncture, the receptacle is prepared to receive milk. The smoking process imparts a distinctive smoky odor to the butter. In contrast, the Budouma, Fulani, and Tupuri employ a simpler method, pouring hot water directly into the container to initiate the fermentation process.\u003c/p\u003e \u003cp\u003eThe Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e below illustrate the wooden or plastic material used in the manufacture of the \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThe use of particular materials has the potential to negatively impact the health and organoleptic properties of the products in question. All of the actors involved in this study employ plastic material derived from the recycling of bottles of mineral water, cooking oil, and fuel cans. The immediate consequences of this practice are twofold. Firstly, there is a risk of biological contamination of the milk due to the difficulty in washing and disinfecting these containers. Secondly, there is a potential for chemical contamination due to the first use of this material. It is recommended that equipment utilized for dairy processing be manufactured from stainless steel [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section3\"\u003e \u003ch2\u003e3.1.3. Inputs involved in making local butter\u003c/h2\u003e \u003cp\u003eThe production of local butter requires the identification and quantification of a specific number of inputs that enter into the production process. The inputs, including traditional fermentation and the parameters that influence bacterial growth, are identified based on the existing knowledge of stakeholders, as outlined earlier in references [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]. The manufacture of \u003cem\u003ezibde\u003c/em\u003e commences with fermentation, which is initiated by the addition of an aged fermented milk product, such as Rouaba (pendidam in Cameroon; rob in Sudan; sare in Niger; kule naoto in Kenya, etc.) or Rayeb (kindirmou in Peulh; m'bannick in Wolof; niarmye in Ghana; amasi in Zulu) [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. Rouaba is an acidic fermented milk with a pH range of 3.55 to 3.95, which provides an optimal environment for the growth of acidophilic microorganisms such as Lactobacillus (\u003cem\u003eLb. fermentum, Lb. acidophilus\u003c/em\u003e) [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. The metabolic processes of the microorganisms present in this fermentation will result in an acidification of the product. Moreover, the acidification of milk fat results in the loss of its aroma, with the diacetyl undergoing transformation into acetone and becoming susceptible to oxidation [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. Conversely, rayeb is employed as a ferment with a pH range of 4.2 to 4.7, which encourages the proliferation of microorganisms such as \u003cem\u003eStreptococcus thermophilus\u003c/em\u003e and \u003cem\u003eLactococcus lactis ssp lactis\u003c/em\u003e The energy metabolism of the microorganisms presents in this leaven results in the production of lactic acid and other aromatic compounds, including diacetyl. The resulting local butter would exhibit a pronounced flavor profile in this type of fermentation[\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e, \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. The analysis of the two ferments may result in a variation in the aromatic profile and texture of the butters produced in these types of fermentation.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section3\"\u003e \u003ch2\u003e3.1.4. Transformation of milk into \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e\u003c/h2\u003e \u003cdiv id=\"Sec13\" class=\"Section4\"\u003e \u003ch2\u003e3.1.4.1. Milk supply\u003c/h2\u003e \u003cp\u003eThe majority of stakeholders in this sector are producers and processors. The majority of the actors interviewed are livestock owners who process the milk from their animals. Conversely, the Boudouma actors in Lake Chad are situated within the zootechnical center, a government entity from which they receive milk. The milk supplied is derived from cattle. The production of milk is subject to fluctuations in accordance with the availability of pasture during the various seasons. The primary season for milk production is the rainy season (kharif), which spans from July to October (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe period preceding the arrival of the rains is the most challenging. The aforementioned seasonal variations are typically mitigated by the dispersion of births. These pronounced seasonal fluctuations in production are indicative of the extensive nature of the agricultural systems employed.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eSeasonality of cow's milk production\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eMonth\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cem\u003eDec-feb\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cem\u003eMarch-may\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e \u003cp\u003e\u003cem\u003eJune\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e\u003cem\u003eJuly-sept\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003eOct- nov\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eName in arabic\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cem\u003eShit\u0026eacute;\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cem\u003eS\u0026eacute;f\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eRouchach\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e\u003cem\u003eKharif\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e\u003cem\u003eDarat\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eName in English\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCold dry season\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDry season hot\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eStart of rainy season\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eRainy season\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003eHarvest season\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eDairy production\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eScarcity of milk +\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eScarcity of milk ++\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003emilk deficiency\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eabundance of milk ++\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003eabundance of milk +\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSource Koussou 2018\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section4\"\u003e \u003ch2\u003e3.1.4.2. Process for making zibd\u0026eacute;, traditional butter\u003c/h2\u003e \u003cp\u003eThe manufacturing process represents a significant aspect of the technical system underlying Zibd\u0026eacute; production. The transformation of milk into butter by the actors demonstrated that there are similarities between the production processes identified in the dairy units where the exploratory surveys were conducted. Subsequently, the milk is received, sifted, heated (optional step), cooled, and inoculated (either spontaneously or with Rouaba or Rayeb).\u003c/p\u003e \u003cp\u003eFollowing the milking process, the milk is collected and subjected to a sifting procedure with the objective of removing any extraneous particles. Subsequently, the milk is heated over a wood fire until it reaches a boiling point. The pasteurization step is optional for Boudouma, contingent upon the season. During periods of elevated temperatures, the milk is subjected to pasteurization. During this phase, the heating parameters (time and temperature) are not subject to control. Prolonged heat treatment would result in the denaturation of milk macromolecules, particularly caseins, and the loss of nutrients such as vitamins. Furthermore, uncontrolled heat treatment results in the formation of new compounds, such as hydroxy-methylfurfural, which is produced as a consequence of the Maillard reaction[\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe heated milk is then permitted to cool to room temperature. The cooling time and temperature are both dependent variables; an elevated cooling temperature will result in a slower cooling process. The rapid decline in temperature during the cooling process enables the physico-chemical characteristics of the milk to be maintained while inhibiting the proliferation of thermophilic microorganisms.\u003c/p\u003e \u003cp\u003eSubsequently, the milk is inoculated and allowed to ferment for a period of 18 to 72 hours at room temperature. During the fermentation process, the parameters of time, temperature, and concentration are of significant importance, yet they are neither defined nor controlled during this transformation. An uncontrolled temperature may facilitate the proliferation of pathogenic or spoilage microorganisms in the product, thereby affecting the health and organoleptic quality of the final product [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. It is essential that the fermentation temperature aligns with the optimal temperature ranges for lactic acid fermentation[\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAs a consequence, the fermentation time is not a fixed parameter and varies from one operator to another. This could also have an impact on the final quality of the zibd\u0026eacute;. Subsequently, the rayeb (fermented whole milk) is skimmed. In pastoral settings, the majority of operators interviewed typically skim the milk without separating the cream.\u003c/p\u003e \u003cp\u003eThe milk is allowed to ferment for several days in a large, closed gourd, or, among Arab operators, the milk is inoculated with old milk. Some actors employ enamel containers for fermentation. The buxsa is a calabash-shaped vessel with a wickerwork collar and leather covering, as seen in the practices of Arab operators. However, this is not the case with the Boudouma.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThe object is encased in braided leather straps, which permit its suspension. The gourd may be shaken on the ground or suspended in the air by the straps (see Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e4\u003c/span\u003e). The duration of the churning process is contingent upon several factors, including the fat content of the milk, the ambient temperature, and the rate at which the buxsa is filled (9.36). In general, the process takes between 10 and 30 minutes.\u003c/p\u003e \u003cp\u003eThe resulting curd is referred to as \"djoulorou\" by the Fulani and \"lang\" by the Tupuri. It is churned in a bottle-shaped gourd, which is a type of large pumpkin with a capacity of 5\u0026ndash;6 liters. The churning process is often initiated at dawn, capitalizing on the freshness of the milk. Subsequently, the granules of traditional butter are meticulously collected either manually or with the aid of a ladle. Subsequently, the butter is kneaded and suspended in an open gourd containing skimmed milk or whey, as is typical among Arab producers. In this state, the product can be stored for a few hours or transported to the market.\u003c/p\u003e \u003cp\u003eConversely, among some Arab, Budouma, and Fulani producers, the final stage of butter production prior to sale involves washing the butter (to remove all traces of buttermilk and the slightly acidic taste of the butter). In contrast, among Tupuri producers, the butter is left to stand in water for two or three days without being kneaded, with the water being renewed before use. To prepare a buxsa (fermenter), the Arab actors of Batha and N'Djamena immerse it in a brand of acacia seyal or ziziphus mauritiana. Subsequently, the buxsa is unclogged and then resealed after the addition of hot water. At this point, the receptacle is prepared to receive the milk. The smoking process imparts a pronounced smoky odor to the butter. Fresh butter has a distinctive odor, which is perceived as appealing by consumers of traditionally produced butter. This odor is characterized by a combination of rancidity and smoke. Some Fulani groups employ a gravity-based separation of the cream, which allows for a more rapid and less strenuous churning process than that required with whole milk. In some instances, the cream is placed in a small calabash (gourd), potentially with pebbles, and then agitated with one hand. Nevertheless, this technique has only been documented among specific Fulani communities in the Sudanese region [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e, \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section4\"\u003e \u003ch2\u003e3.1.4.3. Conservation of local butter\u003c/h2\u003e \u003cp\u003eThe conservation of the finished product represents a quality criterion that is closely linked to other characteristics of the product, such as the distribution of moisture within the mass or the acidity level. The storage of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e for a designated period of time has the potential to impact the organoleptic and nutritional quality of the product. These changes are characterized by the development of odors and flavors, which are primarily caused by microorganisms with lipolytic activity [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe conservation of the finished product is achieved by placing skimmed milk or whey at an acidic pH in suspension in an open gourd, thereby creating an acidic environment. In this form, it can be stored for a few hours or transported to market. The acidity of the environment impedes the growth of non-acidophilic bacteria and inhibits enzymatic reactions[\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eOnce the butter has undergone a series of washing and kneading cycles to eliminate any remaining buttermilk, it may be stored at room temperature. It is important to note, however, that this product has a relatively short shelf life, approximately one week. The process of dehydration by heating butter results in the production of a dehydrated product, known as clarified butter (dihin bagar in Chad). If the \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e (fresh butter) is neither consumed nor sold, it is transformed into clarified butter. The process of heating butter is often accompanied by the addition of vegetable substances, which serve to facilitate the clarification of the butter oil. The clarified butter contains approximately 98% fat and has a shelf life of several months. In certain instances, it is stored for up to several years. This process enables the reduction of the free water content present in the matrix.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section4\"\u003e \u003ch2\u003e3.1.4.4. Marketing of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eTo this day, pastoral and sedentary livestock breeding remains a dominant activity in Chad. Solid or clarified butter continues to be sold at the retail level in bush markets and in the country's major cities. The data published by the Milk Sector Observatory in Chad indicate that the value of this product is considerable on bush markets (in terms of purchase price) and on the retail markets of N'Djamena (in terms of sale price). Prices exhibit a decline during the rainy season (Kharif), when milk abundance is high. The purchase price of butter at the production level increased from 0.9 to 2.48 USD/kg between 1958 and 1998 [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe current market price of a liter of clarified butter is 4.14 USD, in regions where substantial production is observed. The marketing methods of the surveyed actors are associated with two distinct sales processes: either local markets or delivery. Fresh zibd\u0026eacute; is sold in the form of a small ball or dehydrated and packaged in bottles (0.5 L; 1 L) by the various operators listed. Consequently, butter has undergone a gradual shift in its market position, evolving from a basic commodity to a luxury item.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section4\"\u003e \u003ch2\u003e3.1.4.5. Socio-cultural values of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e, local butter from Chad\u003c/h2\u003e \u003cp\u003eIn the history of Africa, local butter has constituted the primary source of fat for numerous groups of African breeders. This is in comparison to the significant demand for edible and non-food oils among these populations. It is appropriate to cite older works that describe the various modes of use of butter in pastoral and urban environments that were in force in the mid-twentieth century. Such uses include, but are not limited to, those pertaining to food, medicine, cosmetics, and handicrafts.\u003c/p\u003e \u003cp\u003eIt is evident that the most well-known and prevalent use of butter is for food. Traditional butters are utilized in the preparation and cooking of a diverse range of dishes, including meat in sauce, porridge, tea, and others. They are also consumed directly. The therapeutic applications of butter are numerous and diverse. Clarified butter is utilized in the treatment of human and animal diseases. For example, among certain camel drivers, butter oil is administered orally to treat internal animal ailments or used in poultices to treat camel mange or epizootic lymphangitis[\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. The therapeutic applications of melted or solid butter in Africa bear resemblance to the medical applications described among the Fulani of Northern Cameroon [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e]. Such applications include the use of boiled butter for lung care, the purging of liquid butter for certain intestinal conditions, the inhalation of butter against sinusitis, the application of clarified butter against rheumatism, and the use of compress treatments on the eyes. The significance of butter in the pharmacopoeia is indicative of the pivotal role played by clarified butter in the pastoral civilizations of Africa, including its use in massages for fractures and sprains[\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe therapeutic attributes of local butter are believed to result from a fermentative effect that leads to the synthesis of secondary metabolites beneficial to health and the decomposition of milk macromolecules into simpler elements that could be bioactive, easily digestible, and provide all the necessary nutritional components [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]. The cosmetic and aesthetic applications of butter are observed among certain groups of breeders. In numerous pastoral communities, women utilize butter to maintain their hair and skin. The Maba, a people residing east of Lake Fitri, employ butter in certain aesthetic procedures on the lips of girls who have reached puberty. These procedures involve the application of a mixture of charcoal and hot butter to the lower lip, which is then marked with small strokes using a thorn from the Acacia nilotica tree [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eIn a further application of butter, the substance is used in the production of crafts. The butter oil is employed in the tanning of sheepskins and the manufacture of fishing nets among the Boudouma. The latter are made from the fibers of the kayo (\u003cem\u003eCalotropis procera\u003c/em\u003e), which are rendered more resistant through a treatment involving a product derived from the bark of a climbing plant, dagdao. This product is mixed with butter and natron (Table \u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003euses of traditional butter in various recipes\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"2\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eUse\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAttributes\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eEating\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThe process of seasoning, cooking and texturising sauces can be defined as follows:\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTherapeutics\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThe application of compresses for the treatment of pulmonary conditions, intestinal disorders, sinusitis, rheumatism, and eye compresses.\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eCosmetics or aesthetics\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHair care Skin care\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eCraftsmanship\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThe production of sheepskin and the manufacture of fishing nets are both carried out in this region.\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003e3.2. proximate, physico-chemical and sensory properties of zibde\u003c/h2\u003e \u003cdiv id=\"Sec19\" class=\"Section3\"\u003e \u003ch2\u003e3.2.1. proximate characteristics\u003c/h2\u003e \u003cp\u003ethe water, total proteins, crude, total sugars and ash contents of zibde from different area of production are shown in Table \u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e in order to ascertain the nutritional value of the product.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eproximate composition of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e, artisanal butter\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSamples\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWater (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eAsh (g/100gDM)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eProteins (g/100gDM)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eCarbohydrates (g/100gDM)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eLipids (g/100gDM)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBat\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.056\u0026thinsp;\u0026plusmn;\u0026thinsp;0.007\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e85.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBol\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.073\u0026thinsp;\u0026plusmn;\u0026thinsp;0.006\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e81.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.92\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eNdj\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.58\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e83.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePal\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e83.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLimit\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u0026le;\u0026thinsp;16%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026le;\u0026thinsp;2%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u0026ge;\u0026thinsp;82%\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eLetters in the same colun indicate statistically significant differences (Tukey, 0.05)\u003c/p\u003e \u003cp\u003eLegend: BAT\u0026thinsp;=\u0026thinsp;group of Batha actors; BOL\u0026thinsp;=\u0026thinsp;group of bowl players; NDJ\u0026thinsp;=\u0026thinsp;Ndjamena actors\u0026rsquo; group and PAL\u0026thinsp;=\u0026thinsp;Pala actors\u0026rsquo; group\u003c/p\u003e \u003cp\u003eThe water content is a significant factor in the quality of food products, influencing the texture, taste, and shelf life of the evaluated foods. There is considerable variation between producers. There is significant difference in the water content which ranged from 15.88 for Bol to 25.91 for Pal. High-water content simply means partial removal of buttermilk during the processing and removal of water during the churning, washing and mixing stages. The significant variation observed amongst area probably suggested the high variation within region, in particular Ndj and Pal\u003c/p\u003e \u003cp\u003eA low water content is crucial for the preservation of the finished product, as it limits the proliferation of spoilage microorganisms, which have the potential to cause significant lipolytic activity. In practice, the maximum water content for milk fat is 16% (CXS-279-1971). Compliance with this limit results in PAL having the highest water content, with the greatest alteration in this regard compared to other samples. However, it is relatively stable for BAT and BOL samples. The values recorded for the quantity of water in butter, as reported by other authors [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e], indicate that the difference in the physicochemical parameters of raw butter manufactured by the traditional method can be attributed to the physicochemical quality and microbial activity of the milk used as a raw material for its production, as well as to the traditional manufacturing method itself.\u003c/p\u003e \u003cp\u003eThe non-fatty compounds present in milk fat last for less than 2% and comprised proteins, carbohydrates and minerals, which contribute at some degree to the nutritional aspect of the product (CXS-279-1971). The variation in these components across the different \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e samples can be attributed to the incomplete removal of buttermilk during the final production stages, namely washing and mixing.\u003c/p\u003e \u003cp\u003eSimilarly, the presence of carbohydrates in relatively constant content may be attributed to an incomplete metabolic process of the lactose present in the milk. Furthermore, the protein content of the zibd\u0026eacute;s under examination exhibits considerable variation between individual samples. The results indicate that the samples exhibit a proportionately stable protein content ranging 0.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02 g/100 g DM for BOL to 0.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 g/100 g MS for NDJ. The ash content of the zibdes remains at a very low level and ranged 0.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0. 01 for BAT to 0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003 g/100 g MS for PAL.\u003c/p\u003e \u003cp\u003eThe lipid content remains the primary component of milk fat. The recorded values for the quantity of lipids in zibd\u0026eacute; fall the range 81.14\u0026thinsp;\u0026plusmn;\u0026thinsp;6.35 g/100gDM for BAT to 83.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 g/100 g MS respectively. While BAT showed a relatively high variation in lipids content the other sample revealed very low variation. In practice, the minimum value of lipid content for solid butters is 82% (CXS-279-1971). The values of the BAT and BOL samples were relatively at the limit, falling below the minimum permitted limit for milk fat content.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec20\" class=\"Section2\"\u003e \u003ch2\u003e3.3. Quality of lipid.\u003c/h2\u003e \u003cp\u003eThe assessment of the acid, iodine, saponification, peroxide and zinc ester indices enables the quality of this fat to be evaluated. These indices are regarded as quality criteria for \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e as milk fat. Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e presents the values obtained for the aforementioned indices.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eThe indices of the \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e samples analyzed.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSample\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eIA (mg, KOH/g)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eIS (mg, KOH/g)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eIP (m\u0026eacute;q of 02/kg)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eIO (mg, KOH/g)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBat\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e189.10\u0026thinsp;\u0026plusmn;\u0026thinsp;9.22a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.87a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBol\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e183.38\u0026thinsp;\u0026plusmn;\u0026thinsp;2.23 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62 a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e9.60\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eNdj\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e175.77\u0026thinsp;\u0026plusmn;\u0026thinsp;5.32a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.79a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e11.66\u0026thinsp;\u0026plusmn;\u0026thinsp;2.18b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePal\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e191.24\u0026thinsp;\u0026plusmn;\u0026thinsp;7.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.39\u0026thinsp;\u0026plusmn;\u0026thinsp;1.01ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e9.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.30a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLimit\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAverage (0.5\u0026ndash;3.5)\u003c/p\u003e \u003cp\u003eExtreme (3.9\u0026ndash;5.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eMinimal 220\u0026ndash;230\u003c/p\u003e \u003cp\u003eMaxi 230\u0026ndash;240\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eAverage (3\u0026ndash;5)\u003c/p\u003e \u003cp\u003eMinimal (1-3.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eAverage 20\u0026ndash;25\u003c/p\u003e \u003cp\u003eExtreme 30\u0026ndash;35\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eLetters in the same colun indicate statistically significant differences (Tukey, 0.05)\u003c/p\u003e \u003cp\u003eLegend: IA: acids index; IS: saponification index; IP: peroxide index; IO: iodine index\u003c/p\u003e \u003cp\u003eLegend: BAT\u0026thinsp;=\u0026thinsp;group of Batha actors; BOL\u0026thinsp;=\u0026thinsp;group of bowl players; NDJ\u0026thinsp;=\u0026thinsp;Ndjamena actors\u0026rsquo; group and PAL\u0026thinsp;=\u0026thinsp;Pala actors\u0026rsquo; group\u003c/p\u003e \u003cp\u003eIt appears that the value obtained varies significantly between samples. The pronounced acidity of a sample indicates a possible alteration of the fat, contributing to an increase in pH, a reduction in aromatic substances and a change in color, which collectively constitute a defective state of the product. The change in fatty acid is more likely a candidate of deterioration state during storage of fatty product. The concentration of fatty acids increases over time, thereby enabling the assessment of the extent of deterioration.\u003c/p\u003e \u003cp\u003eThe iodine index enables the degree of unsaturation of the fatty acids present in the sample to be determined. This index is the most useful constant for this purpose. This is directly correlated with the degree of oxidation of the fat. The iodine index for the samples analyzed was found to vary between 9.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.31 for PAL and 11.66\u0026thinsp;\u0026plusmn;\u0026thinsp;2.18 for NDJ. The higher the degree of unsaturation of the fat, the higher the iodine index[\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e]. Conversely, the variations observed in the samples analysed are clearly below the minimum limit values.\u003c/p\u003e \u003cp\u003eThe different samples of zibde studied are rich in saturated fatty acids, which prevents deterioration and rancidity. The conservation of the zibde samples could be done without too much risk of auto-oxidation. Important to not is the relation between the composition of the butter and that of the milk, and the food ingested by cows.\u003c/p\u003e \u003cp\u003eThe saponification index of the various samples analysed reflects the quantity of saponifiable fatty acid present in the traditional product. The saponification index varied between 175.77\u0026thinsp;\u0026plusmn;\u0026thinsp;5.32 and 191.24\u0026thinsp;\u0026plusmn;\u0026thinsp;7.04 mg KOH/g. the saponification index depends on the mass of fatty acid that compose the lipid; higher is the mass and lower is the saponification index. It also depends on the presence of non-fatty components in the lipids. The mean saponification index value indicates that butter from the Batha and Pala region (189.10 mg and 191.24 mg) is more saponifiable than samples of butter from the N'Djamena region and Bol region (175.77 mg and 183.38 mg). This discrepancy could be attributed to the distinctive chemical composition of the long-chain fatty acid products, or alternatively, to the region's elevated calcium content. A low saponification index is indicative of fatty acids with a longer carbon chain, providing a means to characterize a fatty acid according to its chain length.\u003c/p\u003e \u003cp\u003eThe peroxide value provides information on the degree of oxidation of milk fat. The peroxide index for the various sample types was found to be 3.48 for BAT, 0.92 for BOL, 0.99 for NDJ and 1.39 for PAL.\u003c/p\u003e \u003cp\u003eThe aforementioned indices furnish insight into the extent of degradation observed in the diverse samples of local butters under examination. A comparison of the samples was conducted in relation to the requirements of the standard [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e] (average limits (0.5\u0026ndash;3.5); minimum (1\u0026ndash;3.7) and maximum (6\u0026ndash;12.5).\u003c/p\u003e \u003cp\u003eThe peroxide index values indicate that the various butter samples under examination have undergone minimal oxidation. Consequently, the butter samples analysed would be less susceptible to peroxidation. This low peroxidation can be attributed to the product's storage conditions, which entail keeping it away from air and light.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003e3.4. Sensory analysis\u003c/h2\u003e \u003cdiv id=\"Sec22\" class=\"Section3\"\u003e \u003ch2\u003e3.4.1. Sensory attribute of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e, artisanal butter produced\u003c/h2\u003e \u003cp\u003eIn order to ascertain the acceptability of the zibd\u0026eacute; produced by the experts, a hedonic test was conducted. The traditional butter thus produced was subjected to a sensory analysis with the objective of evaluating its sensory attributes, including aroma, texture, taste and flavour. This was done in order to ascertain the characteristics resulting from the fermentation of milk. A tasting sheet was employed to facilitate a qualitative judgement on the butters. Subsequently, a distribution of preferences was established.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eIn general, the \u003cem\u003ezibdes\u003c/em\u003e were found to be acceptable in terms of their color, texture and odor. However, spreadability and color were good rated with some panelists indicating acceptance for the sample coming from Ndjamena. A number of differences were identified among the butters in terms of their aroma, spreadability, flavor and color. These observations were made with regard to local butter from Chad. From this data, the panelists indicated that the local butter (PAL and NDJ) has a pleasant aroma and spreadability. In terms of flavor, the panelists indicated that the products (PAL) had a pleasant flavor. The color rating follows the same patterns as for the aroma and spreadability. According to Timlin et al.[\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e] the yellow color can be explained with the carotenoids present in grass which act as antioxidants and are responsible for the yellow pigmentation observed in dairy products.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e"},{"header":"4. CONCLUSION","content":"\u003cp\u003eThe present study aims to examine the production of \"\u003cem\u003ezibd\u0026eacute;\u003c/em\u003e\" and conduct a physicochemical and sensory analysis. Consequently, an exploratory survey of stakeholders was conducted through interviews and observations. This survey yielded information regarding the actors, the manufacturing process, the uses of the finished product, and the quality criteria of the product, among other aspects. It was observed that the producers are predominantly women, a sector that is primarily dominated by Arabs, followed by Peulhs, with a minority of Boudouma and Tupuri.\u003c/p\u003e \u003cp\u003eThe investigations revealed a similarity in the types of processes, as well as divergence. Operations such as heating are random stages among the Boudouma and Tupuri actors, depending on the season. Similarly, the fermentation process is approached in a similar manner. In the Arab context, the addition of butter or fermented milk, whether whole or skimmed curd, is employed to accelerate the fermentation process. In contrast, the approach among the Boudouma and Fulani is more spontaneous, while the Tupuri actors adhere to a more imperative and spontaneous approach.\u003c/p\u003e \u003cp\u003eThe majority of actors do not separate cream among themselves, except among Fulani producers. The final step in the process involves washing, kneading, and packaging the butter, in contrast to Tupuri producers who leave it in water for two to three days prior to use. Additionally, the most commonly utilized ferment is \u003cem\u003erouaba\u003c/em\u003e, which is \"skimmed curdled milk.\" However, these ferments are composed of uncontrolled bacteria and do not ensure the quality of the product.\u003c/p\u003e \u003cp\u003eThe use of \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e is described in contexts beyond the consumption of human food. In addition to its use as a taste descriptor, \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e is employed in the field of aesthetics as a hair and skin care agent and in traditional medicine as a bioactive molecule. From the production techniques observed, variables can be distinguished. The fermentation operation is not yet controlled due to the use of ferments derived from uncontrolled fermentations. In reality, the development of a ferment under defined conditions is necessary to produce a \u003cem\u003ezibd\u0026eacute;\u003c/em\u003e that is highly appreciated by consumers.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eConflict of interest\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors do not have any conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research study received no funding grants.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e: The authors declare that the data supporting the findings of this study are available within the paper and its Supplementary Information files.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthical approval and consent to participate.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe research was ethically approved by the Ethics Committee of the National school of Agro industrial Siences. Prior to participation, all participants were duly informed of their rights and responsibilities and provided explicit written consent. The study was conducted in agreement with the guidelines governing research involving human participants, as outlined by the Ethics Committee of the National school of Agro industrial Siences.\u003c/p\u003e\n\u003cp skip=\"true\"\u003e\u003cstrong\u003eAuthor contributions\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp skip=\"true\"\u003eTW contributed to conceptualization, methodology, investigation, writing\u0026mdash;original draft, visualization and supervision, PAE was involved in methodology, validation, formal analysis, investigation and data curation, contributed to visualization, SV was involved in data curation and writing\u0026mdash;original draft, MAA contributed to methodology and validation, AA was involved in methodology and validation, and EHC contributed to investigation, methodology and formal analysis. NYN was involved in project administration, funding acquisition, resources and writing\u0026mdash;review and editing.\u003c/p\u003e\n\u003cp skip=\"true\"\u003e\u003cstrong\u003eACKNOWLEDGEMENT\u003c/strong\u003e\u003c/p\u003e\n\u003cp skip=\"true\"\u003eThe authors of this article would like to express their gratitude to ENSAI of the University of Ngaound\u0026eacute;r\u0026eacute; (Cameroon) and to the Institute of Livestock Research for Development (IRED-Chad).\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eMerem E, Twumasi Y, Wesley J, Olagbegi D, Crisler M, Romorno C, et al. The analysis of dairy production and milk use in Africa Using GIS. Food Public Health. 2022;12:14‑28. \u003c/li\u003e\n\u003cli\u003eBonfoh B, Roth C, Traor\u0026eacute; A, Fan\u0026eacute; A, Simbe C, Alfaroukh I, et al. Effect of washing and disinfecting containers on the microbiological quality of fresh milk sold in Bamako (Mali). 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Journal of Dairy Science. 2024;107(8):5376‑92. \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"zibdé (traditional butter), traditional technical system, physicochemical and sensory","lastPublishedDoi":"10.21203/rs.3.rs-5914562/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5914562/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe present study aims to compare the traditional production system of zibd\u0026eacute; and to conduct a physicochemical and sensory analysis. The study was conducted with a sample of eight expert artisanal butter producers from Chad. To gain a deeper insight into the processes involved in the production of this local butter, it is essential to understand the rationale behind them, the techniques employed, the location, and the timeline of the production. This study provides a comprehensive description of the production process, document it with a technical diagram, and analyze the resulting samples using physicochemical and sensory methods. The results show that the production systems is mainly traditional. In fact, they were a lot usage of calabash and hand of women for the production of zibd\u0026eacute;. Samples were obtained at the conclusion of the zibd\u0026eacute; production process. This was achieved by utilizing a sterile ladle to collect the local butters, which were then transferred to sterile jars and stored at 4\u0026deg;C. The samples were subsequently transported to the laboratory for a series of analyses. The traditional technique proved to be an effective method for developing a zibd\u0026eacute; with enhanced physicochemical and organoleptic characteristics.\u003c/p\u003e","manuscriptTitle":"Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties.","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-04-10 08:22:40","doi":"10.21203/rs.3.rs-5914562/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-05-11T16:04:38+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-05-05T03:35:35+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-04-14T22:30:40+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"117553857554438698313859232658140371132","date":"2025-04-09T14:03:17+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-04-07T11:41:04+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-04-03T07:48:00+00:00","index":"","fulltext":""},{"type":"submitted","content":"Discover Food","date":"2025-03-22T22:07:31+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"61e273f2-904c-4605-aa70-a7de61ec0b88","owner":[],"postedDate":"April 10th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2025-08-25T10:53:46+00:00","versionOfRecord":[],"versionCreatedAt":"2025-04-10 08:22:40","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5914562","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5914562","identity":"rs-5914562","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}