Physicochemical properties of baobab beeds (Adansonia digitata) Crude Oil and Its Use in Food Frying

ABDALRAHMAN Altayp

ABBAS Mahdi

Gestion des ressources naturelles

Baobab

Transformation du baobab

This study was conducted to recognize the physical and chemical properties of baobab seeds crude oil and its use in food frying process. The seeds were milled for proximate analysis: oil content, protein content, moisture content, total ash, crude fiber, and carbohydrate, then the results were recorded 27.5%, 14.0%, 5.7%, 3.4%, 15.0%, 34.4% respectively. The oil was extracted by mechanical pressing, then the physical properties density, viscosity, refractive index, and moisture content were tested, the results were recorded 0.9139, 22.6 cp, 1.4690, 0.1% respectively. Also the chemical properties peroxide value, free fatty acids, saponification value, and iodine value, were determined, the results were recorded 9.0 meqo2/kg, 1.8%, 240.4, 54.0 respectively.

IJRD

2016

Article scientifique

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Afrique méridionale

Proposé aux scientifiques

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