PROXIMATE ANALYSIS OF THE SEEDS AND CHEMICAL COMPOSITION OF THE OILS OF ALBIZIA SAMAN, MILLETTIA GRIFFONIANUS AND TAMARINDUS INDICA FROM NIGERIA
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
Analysis of lesser known underutilized seed oils is important as there is little or no information on their composition and uses, since most of them are yearly discarded as waste. Analysis of these underutilized tropical seed oils will help in grouping them and making the best use of them in various applications. The seeds of Albizia saman, Millettia griffonianus and Tamarindus indica were evaluated for their proximate composition while their oils were subjected to chemical analysis. The metal composition of the seeds and oils were determined using AAS while the fatty acid composition was evaluated using GC. A. saman (39.40 ± 0.30 %) had the highest protein content while M. griffonianus (59.49 ± 0.80 %) recorded the highest carbohydrate content. The oil content of the seeds of Albizia saman, Millettia griffonianus and Tamarindus indica were 9.77 ± 1.21 %, 10.91 ± 1.00 % and 3.11 ± 0.41 %; respectively. Oil of Millettia griffonianus (151.20±0.20 g iodine/100g) recorded the highest iodine value. C18:2 was the dominant fatty acid found in the oils while the neutral lipids were the most abundant lipid class in the oils. The seeds as well as the oils were found to be rich in K and Na. The result of the GC-MS revealed hydrocarbons as the major unsaponifiable matters in the oils, other compounds identified includes phytol, sterols, and beta-Tocopherol.
Authors and Affiliations
Adewale Adewuyi Adewuyi, Rotimi Oderinde, B. V. Rao, R. B. Prasad, M. Nalla
Keywords
Related Articles
- EP ID EP119554
- DOI -
- Views 162
- Downloads 0
EFFECT OF HARVESTING METHODS AND POST HARVEST TREATMENTS ON QUALITY OF TOMATO (Lycopersicon esculentum)
Tomato is highly perishable and cannot be stored for longer duration. Due to perishability, farmers are losing a bulk of produce every year as during storage its quality, especially in terms of water loss and physical di...
EVALUATING ANTIOXIDANT CAPACITY AND BIOLOGICALLY ACTIVE CAPACITY FROM THYME
The study is to determine the content of flavonoids, polyphenolcarboxylic acids, total polyphenols and antioxidant capacity of dried thyme used in food. Investigations were performed on extracts obtained from hot and col...
MICROBIOLOGICAL QUALITY OF SET YOGHURT FROM RECONSTITUTED WHOLE AND MIXED MILK POWDER
The milk used for the manufacturing of set yoghurt in Khartoum State, Sudan includes recombined whole milk powder or a mixture of recombined whole and skim milk powder. This study was carried out to evaluate the microbio...
SURVIVAL OF SELECTED PATHOGENS DURING THE PRODUCTION AND STORAGE OF IRU A FERMENTED VEGETABLE CONDIMENT
Pathogens have been isolated from some fermented foods indicating their capability of growing and surviving the fermentation process, indicating that there could be a food safety risk if these pathogens survived in ferme...
FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH (BORRASUS FLABELLIFER L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES
Although palmyrah fruits are seasonal they have excellent chemical and physical properties for the development of food and beverages. Though there is a demand for palmyrah ready to serve the beverage, existing commercial...