Characterization of Production Processes and Various Uses of Palm Kernel Oil in Benin
Authors
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Ariane Doria HOUNLEBA DONOUDO
Laboratory of Microbiology, Food Technology and Phytopathology (LAMITAP), Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), Benin
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C. K. Célestin TCHEKESSI
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Codjo Timothée TOGBE
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G. Justin GANDEHO
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Yaya KOUDORO
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B. Jultesse BANON
- S. Pivot SACHI Laboratory of Microbiology, Food Technology and Phytopathology (LAMITAP), Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), Benin
- Karl ASSOGBA Laboratory of Microbiology, Food Technology and Phytopathology (LAMITAP), Faculty of Science and Technology (FAST), University of Abomey-Calavi (UAC), Benin
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Paulin AZOKPOTA
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Lamine BABA-MOUSSA
DOI:
https://doi.org/10.3923/pjn.2025.74.90Keywords:
Benin, nutritional quality, palm kernel oil, production techniques, valorizationAbstract
Background and Objective: Palm kernel oil, extracted from the kernels of Elaeis guineensis, holds substantial economic, cultural and livelihood importance in Benin, particularly for rural communities. Despite its wide-ranging applications across the food, cosmetic and pharmaceutical sectors, comprehensive information on its production systems and consumption patterns in Benin remains limited. This study aimed to characterize the production processes, utilization practices and consumption forms of palm kernel oil in Benin. Materials and Methods: A survey was carried out from August 2024 to February 2025 involving 259 stakeholders across the departments of Mono, Couffo, Ouémé, Plateau, Atlantique and Zou. Data collected on knowledge, perceptions, uses and production technologies of palm kernel oil were analyzed using descriptive statistics and analysis of variance (ANOVA), followed by the Student-Newman-Keuls test at a 5% significance level. Results: Women represented the majority of participants (87.3%). Three production systems were identified: traditional (12%), semi-traditional (19%) and modern (54%). Traditional oil, typically black in color, is predominantly used for cultural and ritual practices, including purification ceremonies, funerals and traditional healing (8.49%). In contrast, semi-traditional and modern oils are dark brown and yellowish, respectively and are more frequently used in cosmetic applications (49.81%), particularly in the production of local soaps (e.g., Kôtô, soda, cooki). They are also used in food preparation (30.4%) for dishes such as beans, fritters, sauces and fried foods, as well as in toothpaste production (8.1%). Conclusion: Production techniques significantly influence the organoleptic characteristics and subsequent uses of palm kernel oil. Despite its functional and nutritional potential, the oil remains underutilized in human diets and warrants enhanced promotion and valorization.
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Copyright (c) 2026 Ariane Doria HOUNLEBA DONOUDO, C. K. Célestin TCHEKESSI, Codjo Timothée TOGBE , G. Justin GANDEHO , Yaya KOUDORO, B. Jultesse BANON , S. Pivot SACHI , Karl ASSOGBA , Paulin AZOKPOTA , Lamine BABA-MOUSSA
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