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Comparative study of some Ashes of vegetables used in the traditional Preparation of the Soap in Benin

Author Affiliations

  • 1Laboratoire of Physical Chemistry, Faculty of Science and techniques, University of Abomey-Calavi (LCP / FAST / UAC) 01BP 2009, Cotonou, BENIN
  • 2Laboratoire of Analyses Physico-chimiques of the Aquatic Circles, Faculty of Science and the techniques, University of Abomey-Calav (LAPMIA / FAST / UAC) 06 BP 2025 Cotonou, BENIN

Res.J.chem.sci., Volume 4, Issue (9), Pages 12-15, September,18 (2014)

Abstract

To improve the quality of the traditional soap, the physico-chemical parameters of ashes of some vegetables (stalks of Sorghum caudatum, rachis of Elaeis guineensis Jacq ., cakes of Gossypium hirsutum, raids of Zeas mays and sheets of Musa paradisiaca) were determined. By the electronic microscopie with scanning coupled with a spectrometer dispersive of energy, elements such as Na, K, Ca, Mg, Zn, Cu, and Mn were characterized. The results showed that all the alkaline ashes have a content brought up in mineral elements notably there K (Gossypium hirsutum - 526500 ppm), Ca (Vitellaria paradoxa - 597700 ppm), and Mg (Vitellaria paradoxa - 153600 ppm). So, ashes of Musa paradisiaca, Vitellaria paradoxa and of Carica papaya would not thus be indicated for the preparation of a better soap considering their strong alkalinity capable of irritating the skin.

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