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

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.