Assessment of ghee adulterated with oils and fats in Bangladesh

Authors

  • Shabbir Ahmed Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.
  • Mohammod Abdul Hamid School of Agriculture and Rural Development, Bangladesh Open University, Gazipur, Bangladesh.
  • Md Morshedur Rahman Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

Keywords:

Butyro refractometer; Kirschner; Polenske; Reichert Meissl; saponification

Abstract

Objective: This study aimed at determining the existence of oils and fats in ghee manufactured in Bangladesh and to validate the nature of the impurity.  Materials and Methods: In this study, a ghee sample was prepared in the laboratory by follow­ing standard methods and was used as a control sample. On the other hand, 19 ghee samples, including five branded samples (B1–B5), and 14 local samples (L1–L14) were collected from dif­ferent manufacturers. The ghee samples were assessed for fat composition, Reichert Meissl (RM), saponification, Polenske, acid, Kirschner, and butyro refractometer (BR) values. To validate the ghee samples, vegetable oils and body fats were mixed in different ratios and then analyzed.  Results: All the branded samples contained more than 99.5% fat, but only three local samples showed more than 97% fat. Admixing of soybean oil and coconut oil in different ratios showed the RM value from 1.57 ± 0.09 to 4.14 ± 0.21, whereas incorporation of hydrogenated vegetable oils and tallow showed 6.36 ± 0.03 to 14.10 ± 0.14. Nine local samples revealed RM values similar to external fat admixed samples. B2, B4, B5, L2–L8, and L10–L14 samples’ saponification values differed from the standard limits. Polenske, acid, Kirschner values and BR reading for L4, L6, L7, L8, L10, L12, L13, and L14 showed the worst results. All values varied significantly (p < 0.01).  Conclusion: Local samples, L4, L6, L7, L8, L10, L12, L13, and L14, were assumed to be adulterated with external oils and fats. The quality of local ghee is questionable, as the samples contained more than 8% moisture, whereas pure ghee had less than 0.5% moisture.

J. Adv. Vet. Anim. Res., 7(4): 678-684, Dec 2020

http://doi.org/10.5455/javar.2020.g467

Downloads

Download data is not yet available.
Abstract
16
PDF
28

Downloads

Published

2020-11-02

How to Cite

Ahmed, S., Hamid, M. A., & Rahman, M. M. (2020). Assessment of ghee adulterated with oils and fats in Bangladesh. Journal of Advanced Veterinary and Animal Research, 7(4), 678–684. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/75835

Issue

Vol. 7 No. 4 (2020)

Section

Original Articles

License

Copyright (c) 2020 Shabbir Ahmed, Mohammod Abdul Hamid, Md Morshedur Rahman

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).