Characterization Of Oil From Ufuku (Hilde Gardia Barteri) Seed, Antinutritional Factors And Their Sensory Attributes In Traditional Butter And Oil Spread Production

ABSTRACT

The study determined the physical and chemical characteristics of oil extracted from Ufuku(Hilde gardia barteri), and the anti-nutrients of ufuku seed. The physical characteristic of oil from ufuku showed that specific gravity of the oil is 0.89 18, smoke point 384c, flash point 392c, and fire point 404c. the chemical characteristics of oil from ufuku showed that acid value is 6.62, free fatty Acid 3.31, peroxide value 7.50mEq/kg, iodine number 55.2 and saponification value 185.13. The anti-nutritional composition showed oxalate content 0.225%, phytate 0.50% and tannin value 0.2%. Ufuku seed was processed into flour and used in the production of traditional butter spread. The sensory evaluation was carried out to compare the acceptability with conventional butter spread made from groundnut (Arachis hypogeae). The oil extract from ufuku was compared with groundnut oil and safflower oil. The sensory evaluation mean score showed that the colour is 6.28, Appearance 6.20, flavour 5.84, texture 5.98 and general acceptability 6.44.