ABSTRACT
This
research work was undertaken to asses the impact of methods of processing on
the quality of oil from Pentaclethra macrophylla seeds. Pentaclethra
macrophylla seeds were boiled for different time intervals (1 - 5 hours) and
fermented for different periods (0-4) days. Oil was extracted after each
processing treatment and evaluated for free fatty acid content, iodine value,
emulsion capacity, peroxide value and alkaloid content. Sensory evaluation was
performed on sauces prepared from the oil bean seed product fermented for
different periods (3,5 and 7 days respectively). Oil yield tab 4.1 increased
from 40% in the unfermented seeds to 60% in the fermented seeds for 2 days. The
FFA of most of the oil samples were not significantly (P>0.05) affected by
the processing operations. The Iodine values ranged from 40.59 + 0.01 - 96.05 +
0.16 showing that the oil contained mainly monounsaturated fatty acids. The
Emulsion capacity of the seeds increased significantly (P<0.05) with
successive processing steps. Peroxide values obtained after two months of
storage of Pentaclethra macrophylla oil, at room temperature (28+2°C) indicated
rancidity (>20 meq/kg); which reduced with subsequent treatments. There were
significant difference (P<0.05) in the alkaloid content of Pentaclethra
macrophylla seeds which decreased from 59.50+ 2.12- 0.90+0.14, given different
processing treatment.Overall, seeds boiled for 5 hours and fermented for 2 days
gave an optimum oil yield (18.74+0.13) and quality, (FFA- 0.28+0.09,
PV-4.76+0.05, AC-4.00+1.41) while, seeds boiled for 5 hours and fermented for 3
days produced Ugba sauce with optimum organoleptic quality (Colour -8.10+0.64,
Tastc7.80+0.89, flavour-7.60+0.88, Texture- 7.70+1.03)
BLESSING, . (2024). The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C. Mouau.afribary.org: Retrieved Nov 13, 2024, from https://repository.mouau.edu.ng/work/view/the-effects-of-selected-processing-treatments-on-the-physicochemical-properties-of-pentaclethra-maccrophylla-benth-oil-chinaka-blessing-c-7-2
.C, BLESSING. "The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/the-effects-of-selected-processing-treatments-on-the-physicochemical-properties-of-pentaclethra-maccrophylla-benth-oil-chinaka-blessing-c-7-2. Accessed 13 Nov. 2024.
.C, BLESSING. "The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 13 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effects-of-selected-processing-treatments-on-the-physicochemical-properties-of-pentaclethra-maccrophylla-benth-oil-chinaka-blessing-c-7-2 >.
.C, BLESSING. "The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C" Mouau.afribary.org (2024). Accessed 13 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effects-of-selected-processing-treatments-on-the-physicochemical-properties-of-pentaclethra-maccrophylla-benth-oil-chinaka-blessing-c-7-2