Evaluations on the Physicochemical and Fatty Acid Composition of Raw and Toasted Melon (Egusi) and Dika Nut (Ogbono) Seeds.
DOI:
https://doi.org/10.55677/ijlsar/V02I09Y2023-04Keywords:
Egusi, ogbono, melon, dika nut, oil, fatty acid, toasting, raw.Abstract
This study aimed to investigate the physicochemical and fatty acid composition of raw and toasted melon seed (Citrullus vulgaris) and dikanuts (Irvingia gabonensis) commonly known as egusi and ogbono respectively. The oil extracted was evaluated for its physical properties; oil yield, refractive index, specific gravity, flash point, melting point and viscosity. Also the chemical properties were determined such as iodine value, saponification value, free fatty acid, acid value, peroxide value, unsaponifiable matter. The fatty acid profile analysis of the oils were analyzed using GC-MS technique. The oil had refractive indices in ranges of 1.46 and 1.45 and specific gravity within the ranges of 0.94 and 0.92. The melting points ranged from 34.46 and 38.58. All analysis were carried out in triplicates and the results were subjected to statistical analysis using analysis of variance (ANOVA). Regression analyses of the data were conducted. Significance differences among the means were established at 5% level of significance using Duncans multiple range tests. The results obtained showed significant differences (P<0.05) among some of the parameters analyzed; physical, chemical and fatty acid profiles of the oils. The samples of toasted egusi with value 42.85 had the highest yield (%) of oil among the other oil seeds samples studied. The chemical property values were within recommended ranges for edible oils, indicating that the oils can be used for edible and industrial purposes.
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