Chemical And Sensory Quality Of Omaze uozongombe (Ghee), Butter Oil Made By Small Holder Herero Farmers In Namibia

Abstract

This study was conducted to determine the quality of Omaze Uozongombe, a
traditional Herero community Ghee in Namibia in order to improve it for commercial
purposes. Ghee is not well known and not found in the formal market in Namibia,
except from the Herero community who live their lives around cattle in the rural
Namibia. The traditional ghee is made from fermented milk that has been incubated
for 2-3 days at ambient temperatures in a seeded calabash containing roots of
Omunkunzi (Boscia albitrunca) tree in order to speed up the fermentation process, add
flavour and to assist in the churning process. The resulting fermented milk is churned
by shaking the calabash for 1-2 hours to obtain butter. The butter is scooped off,
washed, boiled and clarified into a golden yellow product (Ghee). The Ghee is then
packed in recycled metal or plastic containers. Traditional ghee in Namibia is
characterized by short shelf life, high moisture and sediment contents, rancid taste and
oxidized flavour. Samples of traditional and laboratory made ghee were analyzed for
physico-chemical and sensory characteristics for quality comparison, extension of
shelf-life and for improving its palatability, acceptability and marketing. The results
showed that there was no significant difference (p<0.05) between the traditional and
laboratory made ghee in terms of sediments or filth. However, the traditional ghee
samples showed a higher mean percentage of free fatty acids (1.56%) with rancid
flavour, higher mean peroxide value (17mEq/kg) or oxidized flavour and significantly
higher mean moisture content (0.46%). As a result, laboratory processed ghee was
given a higher grade in sensory scores by a panel of judges and was considered
superior. Improvement of traditional ghee processing parameters and quality
properties are necessary, using good manufacturing practices on unit operation. In
addition, proper packaging of ghee in containers injected with inert gases such as
nitrogen and addition of antioxidants for storage and distribution in the Namibian and
neighboring markets will be an advantage.

Keywords: Ghee, peroxide values, sensory quality

AJFAND Vol. 8 (1) 2008 pp. 17-27