| Summary: | The overwhelming cost of conventional lubricants has instigated the need for alternatives in the engineering industry. This study identified the physicochemical properties of Shea butter made from the shea nut and their application as a bio-grease in the food processing and industrial sectors. Some preliminary tests were conducted to ascertain the combination of materials that will produce grease with the right consistency as the commercial product. Results on its physicochemical properties showed that shea butter was suitable for use as lube base oil. Best bio-grease was obtained with mass combinations of 80.0 g of Shea butter, 0.5 g of resin, 1.0 g of P.K.O, 1.5 g of calcium hydroxide, 8 g of stearic acid, 1.5 g of silicate, 1.5 g of sodium carbonate, 4 g of biochar, and 2 g of cellulose. The physicochemical properties observed were evaporation loss (1.2%), ash content (4%), moisture content (0%), flash point (146.5℃), fire point (155℃), pour point (25.9℃), and density (0.97 g/cm3). Most of the properties of the bio-grease were found to be comparable with conventional grease. In addition, since the bio-grease was produced from majorly edible sources and based on its properties, it could be classified as H3 food-grade grease.
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