ABSTRACT

The optimization of the parameters that affect tropical almond (Terninaiia catappa L.) nut oil yield and its properties using solvent extraction technique was studied. A central composite design (CCD) was used to develop models for the responses. The factors studied were extraction time, extraction temperature and particle size. Tropical almond nut oil yield, pH, saponification value, peroxide value, iodine value and free fatty acid value were evaluated as the responses. Fifteen experimental runs resulted from the central composite design (CCD) with minimum oil yield of 19.55% and maximum of 30.41%. Response surface methodology (RSM) was used to analyse the results of the central composite design (CCD) of the extraction processes. The optimum values for yield, pH, saponification value, peroxide value, iodine value and free fatty acid value were 29.01%, 6.29, 151. O8mglKOHlg, 1.41 meqlkg, 35. 82g1100g and 2. 74mg/KOHIg respectively. The optimum extraction conditions were identified to be extraction time of 6hours, extraction temperature of 54.61°C and particle size of 3551im. The optimized values obtained for physicochemical properties of the tropical almond (Terminallia catappa L.) nut oil showed that the oil is edible, non-drying, and not rancid and suggested its suitability for industrial purposes as well as nutritional potentials of the oil. It can therefore be concluded that, the oil yield, pH, saponification value, peroxide value, iodine value and free fatty acid value were affected by extraction time, extraction temperature, particle size and their interaction effect.