PHYSIOCHEMICAL PROPERTIES OF OIL FROM
BREADFRUIT [TRECULIA AFRICANA]
ABSTRACT
Physiochemical
properties of oil from breadfruit, the oil extracted from the breadfruit was
investigated for physical and chemical properties .the result obtained should
that oil from breadfruit is low grade compared to industrial use, the analysis
are yield, specific gravity, viscosity, refractive index and colour which its
value are 9.71%,0.917,1.023Cprus,1.367 respectively for physical properties.
Acid value, saponification
value, iodine value and peroxide value which are 12.903mg/g,221.59
respectively. The oil shows a decrease in the properties except for acid value
and saponification value which makes it to be prone to spoilage.
TABLE OF CONTENT
TITLE PAGE - - - - - - - - - i
DEDICATION- - - - - - - - - ii
ACKNOWLEDGMENT - - - - - - - iii
CERTIFICATION- - - - - - - - - iv
ASTRACT - - - - - - - - - v
CHAPTER ONE - - - - - - - - 1
1.O INTRODUCTION - - - - - - - 1
CHAPTER TWO - - - - - - - 3
2.0 LITERATURE REVIEW- - -- - - - - 3
2.1 ORIGIN OF BREADFRUIT
[TRECULIA AFRICANA]- 3
2.2 SHELF LIFE OF
BREADFRUIT - - - - 6
2.3 UTILIZATION OF
BREADFRUIT - - - - 8
2.4 NUTRITIONAL VALUE OF
AFRICAN BREADFRUIT 10
2.5 FOOD PRESERVATION BY
DRYING - - - 12
2.5.1 SUN DRYING - - - - - - - 14
2.5.2 SHADE DRYING - - - - - - - 14
2.6 PHYSICAL PORPERTIES OF
FOOD MATERIALS- 16
2.6.1 POROSITY - - - - -- - - 17
2.6.2 DENSITY - - - - - - - - 18
2.6.3 SPHERICITY - - - - - - - 19
2.6.4 SURFACE AREA - - - - - - - 19
2.6.5 SIZE AND SHAPE OF
SEEDS - - - - 20
2.7 EXTRACTION OF OIL - - - - - - 20
2.8 ECONOMIC IMPORTANCE OF
BREADFRUIT - 22
CHAPTER THREE
3.0 MATERIALS AND METHOD- - - - - - 24
3.1 SOURCE OF MATERIALS - - - - - 24
3.2 SAMPLE PREPARATION - - - - - 24
3.3 CHEMICAL PROPERTIES - - - - - 26
3.3.1 IODINE VALUE - - - - - - - 26
3.3.2 PEROXIDE VALUE - - - - - - 27
3.3.3 ACID VALUE - - - - - - - 28
3.3.4 SAPONIFICATION VALUE - - - - - 29
3.4 PHYSICAL PROPERTIES - - - - - 30
3.4.1 SPECIFIC GRAVITY - - - - - - 30
3.4.2 REFRACTIVE INDEX - - - - - - 30
3.4.3 COLOUR - - - - - - - - 32
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION - -- - - 33
4.1 RESULTS - - - - - - - - - 33
DISCUSSION - - - - - - - - - 33
CHAPTER FIVE
5.0 CONCLUSION AND
RECOMMENDATION - - 37
5.1 CONCLUSION - - - - - - - - 37
5.2RECOMMENDATION - - - - - - 38
REFERENCE - - - - - - - - - 39
CHAPTER
ONE
INTRODUCTION
African
breadfruit (trecalia Africana) is a member of the moracee family. Fruit are
edible tissue resulting from the flower of a plant and usually containing the
ripened required seed formed from the ovary of the flower (Herbet) the seed are
highly nutrition and a constitute a source of vitamins, minerals, proteins, carbohydrate
and fat (okafe and okon, 1994). Breadfruit can be consumed in various forms
looked as porridge or roasted and eaten with palm kernel small brown seed like
orange pipsembeded at various depth in the fleshy elongated bracts.
African
breadfruit has a limited shelf life period due to it high moisture and fat
content (okafor, 1990). The tree is found all over Nigeria but predominant in
western and eastern state, especially in Onitsha and Akwa local government
area. The plant is called “Afor” by Yoruba, “Ukwa” by Igbos, Ediany by Efiks
and Ibibros Ize by benins and “Bafafuta by hausas (keay, 1989).
The aim of this work is to determine
physiochemical properties of oil from breadfruit.
Reference
Ebrahimzadeh
MA, pourmorad F, Hafezi S. Antioxidant activities of Iranian corn silk. Turk J.
Biol.2008
Emen
EA metabolism of dietary steanic relative to other fatty acids in human
subjects American Journal of clinical nutrition. 1994;60(10235-10285.
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1
ORIGIN OF BREADFRUIT(TRECULIA AFRICANA) Is a fruit tree that is propagated with
the root cuttings and the average age of
bearing first crop is between 4-8 years, it belong to a member of financially
moraceas and grows in the forest zone (tindal, 1965) the breadfruit produced
its fruit up to 2-3 times in a year and the number of fruits produced is
usually very high. The fruits is aromatic i.e it has a noticeable smell, it is
rich in latex and can be weigh 1-4kg (yamayuchi 1983).
It
is commonly cultivated in several other tropical countries like west indies,
Ghana, Sierra leone, Nigeria and Jmaica (Dailziel, 1955). Breadfruit has also
been described as an important staple food of a high economic value (soetyipto
and lubis,1981). The breadfruit is believed to be vast area extending from New
Guinea through Indo Malayan archipelago to western Micronesia. It is said to
have been first seen by Europeans is the marguesas in 1595 their in Tahiti in
1606. At the beginning of the 18th century, the early English
explorers together with several period of famine in Jamaica between 1780 and
1758 were lond in praises and they inspired plantation owners in the british
west indies to petition king George III to import seedless fruit trees provide
food for their salves.
The
breadfruit pulps are made into various dishes. It can be pounded, fried, boiled
or mashed to make portage . One of its high amount of carbohydrate, it an
easily replaced such carbohydrate rich fruit like banana, though its
hydrolysable carbohydrates are thougt to be higher (parldson,1984). Breadfruit
is also known to be rich in fat, lash, fibre and protein (Tindal,1965).
Breadfruit ( Treculia Africana) is a
multipurpose tree species which belongs to the family moracea and it grows in
the forest zone. Particularly the coastal swamp zone (Agbogidi and Onomaregbo,
1008) . It is widely grown in southern Nigeria for its seeds, and is known by
various bridal names in the country such name include “afon”(Yoruba), Barafuta”
(Hausa), “Ize” (Bin), “eyo”(Igala), “ediang” (efik) and “ukwa” (Igbbo).(Iruine,
1981; Onweluzo and Odume, 2008). The most popular of these tribal names is the
Igbo tribal name which is “Ukwa” the specie is a large tree which grows up to 30m high and it flowers
between coterber and February (Isalami,2002). According to Okafor (1985), there
are three varieties of African breadfruit, these include var. African, var.
Mollis and var. Inverse. These are distinguished based on the size of the fruit
heads and hairiness of the branches and leaves. Beside varieties, Africana and
inverse thrive well in a wide range of soil from sandy to clay soil and require
high rainfall and humidity as well as ample sunlight’s. Propagation is by seed,
stem and budding which has helped production of the maturing tree fruit in
about 2-4years, opening up the flood gate for mass production of breadfruit and
as a result the need form an enhanced utilization of Africa breadfruit to match
the production.
In addition, African breadfruit variety
rate higher in yield and nutrient.
2.2
SHELF LIFE OF BREADFRUIT
African breadfruit is a large tree
growing up to 30m high with a girth of 4.6m. It has a dense spreading crown and
fluted trunk. The bark is grey, smmoth and thick excuding capions cram latex
which later turns rusty red when cut (Agbogidi and Onomeregbor, 2008). The
leaves are simple alternate, very large dark green, smooth above, tough and
paler between with some hours on the 10th-18th pains of
clear rein with painted tips and short stalk(Wac,2004).
African breadfruit is a monvecious .
Dictyledonous plant with flower crowded into compact heads. The flower of the
both sexes are surrounded by specialize bracts between which stamen or stigmas
project above the surface of the flower
head (Ugwuoke et al 2003). The fruits is round in shape, big, greenish yellow
in colour and spongy in texture when ripe and contains numerous seeds, which
are embedded at various depths in fleshy pulp Enible, 2007). The seeds are
broen in colour with fibrous couting Okafor,1990).
2.3
UTILIZATION OF BREADFRUIT
African breadfruit is a traditionally
important edible fruit in Nigeria (Okafor,1989) whose importance is due to the
potential uses its seed, leaves, timber, roots and bark. It is increasingly
becoming commercially important in southern Nigeria hence, banyen and
mbata(2006) described it as an important natural resource which contributed
significantly to income and diatary intake of the poor. African breadfruit
could be processed and utilized in variety of ways.
The seeds are used for cooking and are
highly nutritious as as pointed out by various authors (Okafor and Okolo, 1974;
Okafor 1990; Onyekwelu and Fayose,2007). The seed are variously cooked as
pottage or roasted and eaten with palm kernel as read side snacks. Apart from
being with palm kernel as a main dish, the seeds are also processed into flour
which has high potential usage for pastries (neay, 1989). The seeds are also
used as flavouring in alcoholic drinks and edible oil can be processed from the
seed of the (Iruine, 1981; Ugwuoke et al; 2003). Ejiofor et al;(1988) prepared
a non-alcoholic beverage from seeds of the species which was found acceptable
when taken without milk and sugar therefore, giving the beverage obtained from
the species an obvious advantage over cocoa-derived beverage in view of the
scarcity and expensiveness of milk and sugar in rural areas of development
developing countries.
The
wood is suitable for fire wood and charcoal production (field survey,2oo8). The
breadfruit oil could be used for cooking, preparation of soaps in the
pharmaceuticals, production of hair shampoo, alkyl resin used in paints and
varnish industries due to the drying nature of African breadfruit oil with its
high oil yield (Ajiwe et al; 1995). The bran and pulp of African breadfruit
have been found to be nutritious for use in live stock feeds (Okafor,1090). The
roots are used as a malaria tonic and worm expeller for children while the back
is used as treatment for cough neck swelling and rheumatism (Iruine, 1981).
2.4
NUTRITIONAL VALUE OF AFRICAN BREADFRUIT
The
African breadfruit produced by treculia a wild tro0pical evergreen free and has
immense potential as a nutritional source for man (Osabord et al; 2009). Like
most grain legumes cultivated in Africa, African breadfruit is a source of
protein, fat, vitamin, mineral etc. African breadfruit like other grain legume
is rich in protein than that for cereals and similar to most pulses and is also
particularly high in aromatic amino acids which makes it a potential source of
good quality protein (makinde et al,1985). It is also rich in carbohydrate due to its
high carbohydrate contents and could therefore serves as a good source of
energy. African breadfruit seeds contain less fat than some other nuts and
about 4-7 % total lipid content (Nwaokorie, 1983). It is therefore recommended,
as part of weight reducing diet the seed are low in crude fibre and aklso not
hgood source of dietary fibre , which is important jfor reducing
cholesteriol
levels in the body to minimize risk of cardiouascalar disease caused by high
plasma cholesterol(Umoh 1998). It is also a good source of vitamins like
beta-carotene, vitamin c and folic acid (folate).
African
breadfruit is rich in some minerals notably magnesium, potassium, and calcium
but poor in sodium, iron andcopper as repotted in literature (Oyenugo, 1968;
Edet, 1982; Ejidike and Ajileye, 20070). They therefore need to be fortified
with sodium, Iron and copper when used in food formulations because of their
low inherent levels. African breadfruiyt seeds are so in thavonoid, polyphunols,
cardiac glycoside,l saponins and authraguinoes which are know top have
antimicrobial activity (Sofowor, 1980). The pressure of these secondary
metabolite accounts for the usefulness of the seed medical purpose (Ebena et al
1995).
2.5
FOOD PRESERVATION BY DRYING
Preservation of food by drying is common practice in different parts of the
world and It is used to extend theshelf life of food. Drying allows food to be
preservedby removing the moisture in the food in order to prevent the growth of
microorganisms that cause deterioration (mukhtar, 2009). Since drying removes
the water from the food, the weight of the food them also reduces this not only
makes it lighter but also shrinks it in size the by making it easy to store.
Direct
food requiring no refrigeration makes it ieal fir domestic use as well as for
use in the rough for domestic use as well as for use in the rough outdoors.
Dryintg food is simple safe and easy to learn. Dried food are good source of
quick energy and whole some nutrition, since they only thing lost during
preservation is moisture (ww.part selection.com,,2013). Dreios foods are easy
option for busy executives active women and children, all of whom can benefit
form the case and nutrinational content of dried foods.
2.5.1
OVEN DRYING
An
oven can easily and effectively be used to dry food ovens have all the three
element needed for food drying-had, low humidly, and air flow. During food in
the oven is a slow and time consuming process most ovensb do not have an in
built fan and therefore they end up taking more time and enrgy to dry
relatively small quantity of food ( ww.part select.com 2013).
2.5.2
SHADE DRYING
Shade
drying is a drying technique which requires full air circulation. It should not
be undertaken inside convectional building but is on open-side shed purposely
built for shade drying. Shade drying takes a little longer than sun-drying but
it presents the loss of a foods naturalic colour and better preserves its
vitamins and minerals (www.part
select.com2013).
According to Rozis et al (1997), vitamins
losses are often greater during pending than during drying. Loss of far soluble
vitamins can also be reduced by
shadiingt and loss either soluble vitamins by careful slicing using sharp kunes.
Ascorbic acod and carotene are subject to damage by oxidative process
Riboflavin is light sensitive whereby thamine is heat sensitive and destroyed
by sulfunin desolver,1970) sun drying causes large loss in carotene content.
The retention vitamin in dehydrated food is generally superior in all counts
than in sun dried foods.
In drying, a food loses its moisture
which results in increasing the concentration of nutrient in the remaining
mass. Proteins, fats and carbohydrate43 are presnt in large amounts per unit
weight in dried foods than in their fresh counter part the biological value of
dried protein independent of the method of drying prolonged erxposure to high
temperature can render the protein less useful in the dietary low temperature
treatments of protein may increase the disgestibility of protein over native
materials (Desrosier, 1970). animal
tissues do not contain lager amount of carhydrate and therefore their
carhydrate deterioration are of minor importance
2.6
PHYSICAL PROPERTIES OF FOOD MATERIAL
physical
properties of food are those prop[erties which are used in process design
product and process optimization production development., food quality control
and food process modeling, (Salin and Gulum sum 2006). Physical properties of
agricultural materials affected how they are to be processed handled, stored
and consumed and so are required in the design of planting, harvesting ans post
harvest operations such as cleaning, conveying and storage. (Mosoum and Tbia
2003: Ktwati wale et al 200-wiham et al 2004). Processing techniques and
handleing legumes require accurate knowledge of the physical properties such as
shape, sze, porosity, surface areas, bulk density (Alobada, 1996)
2.6.1
POROSITY
The
porosity is the fraction of the space in the bulk seeds which is not occupied
by the seeds (Coskiner and kara baba,2007). Porosity also depends on geometry
and surface properties of the materials the percent vood which unconsolidated
mass of material such as grain hay and other porous materials are often needed
in air flow and heat studies (Mohseni,1986). This property allows fluid to pass
through the bulk, it is usedful in the calculation of rate of aeratron and
cooling, drying and heating and the design of heat exchangers and drying and
other similar equipment (Asoegwu et al, 2006)
2.6.2
DENSITY
Bulk
density is the mass of a material per unit volume. It is the property that makes
possible to separate them from materials they are less dense than water ( Sirisomboon et al, 2007);
pliestic et al, 2006; and cevat and Ozca, 2002). Decrease is bulk density is an
indication red used overall quality of grain factor which commonly affect bulk
density are infestation, excessive foreign matter and high percentage moisture
content ( wfp, 2006).
The
density is also a property thatmakes it it possible to separate the material that
are less dense that water. The density is a character that can be used to
design separation or cleaning process. According to Eke et al; 2007, the three
density indicator the African breadfruit seeds float water, whereas bambara
seeds do not.
Bulk
density and porosity affect the structural loads and are important parameter in
designing of drying and storing system.
2.6.3
SPHERICITY
Sphericity
of the seeds indicate the ability of the seed to roll. Bambara seed are more
spherical and will roll rather than slide unlie African breadfruit seeds
(Mporokwene et al, 2008). This property is useful in the design of hopper,
chutes, storage facilities and dehilling equipments for seeds (Mporokeane et
al,2006).
2.6.4
SURFACE AREA
The
surface area affects the velocity air steam that can be used in order to
separate seed from unwanted material in pneumation conveying specific surface
area as consider during mass and energy transfer through the surface of seeds
(asoiro et al,2011).
2.6.5
SIZE AND SHAPE OF SEEDS
These
properties are always consider when designing hopper and dehulling equipment
for seeds.
2.7
EXATRACTION OF OIL
The
breadfruit seeds were pulverized using and electric blender and therefore stored
in polythen bags in a refrigerator. The oil was extracted from the resulting power by adopting the
method describe by association of official analytical chemist, which entailed
using soxhlet apparatus to extract with petroleum spirit of boiling point
between 40-600c. 200g of the ground breadfruit seeed nwere packed in muslin
cloth and inserterd into the extracting solvent for period of eight hours at
the end of this period, the solvent was recovered by rotary evaporator and
residual oil was oven- dried at 75c for one hour. The soil was then transferred
to a desiccators and allowed to cool before being weighed.
The
drying, cooling and weighing was repeated until a constant dry weight was
obtained. The extracted oil was sample sealed in dark brown coloured glass
bottle and kept for analytical tests. Seed are important source of nutritional
oils, industrial raw materials and nutraceuticals. The characteristics of oils
from different source depend mainly on their composition; no oil from a single
source can be suitable for all purpose thus the study of their constituent is
important the antioxidant property was average low. Over all suggest that the
oil will be a good candidate for conventional oil and good raw materials for
soaps, paint and food industries.
2.8
ECONOMIC IMPORTANCE OF BREADFRUIT
The
breadfruit is an important staple food and the seeds are eaten boiled or
roasted. The fruit is a source of
vitamins A and B, starch, and calcium, it is eaten cooked, boiled , baked,
roasted or fried fermented fruit is made into a cheese. Like paste, which is
formed to cakes and baked. it can be cooked and dried for long term storage .
The bark provides a fibre and a latex are used for caulking boats, as a glue to
catch birds, as a chewing gum and it also has medical property.
Leaves
and fallen fruit are fed to livestock. The wood is used for canoes, surfboard,
toys and light construction as ornamentals. Bread fruit trees also gives
shelter and food for important plant pollination and seed disperser such as
honeybees, birds and fruit bats.
Breadfruit
is high in energy from carbohydrate and low in fat. It is a good source of
fibre, calcium, copper, iron, magnesium, potassium, thiamine and niacin. Some varieties
are good source of anti oxidants and carotenoids.
REFERNCES
THEKOROYE A.I AND NGODI P.O (1985)
Integrated
food science and technology for the tropics macmillan publisher London. page.
PERSON
D (1976): The chemical analysis food
(seventh edition) Churchill Living stone pubished London . page.
CHAPTER
THREE
3.0 Material and method
3.1
source of materials
The
matured seeds of breadfruit were
purchased from ekeukwu market in owerri municipal.
3.2
sample preparation
The
seeds of the breadfruit sample weighing 500g were crushed, using commercial
grinder and and fed to a soxhlet
extracter fifted with a 2L round
bottomed flask ( rashid et al ,2008). The extraction was exected on a water
bath for 6hours, with n-hexame . Te solvent was removed under vacuum, using a
rotary evaporator the amount of oil
extracted was determined using the equation below.
FLOW
CHAT ON BREADFRUIT OIL EXTRACTION
Matured Breadfruit seedSorting
WashingWeighingdehulled
Drying
Crust with electric blender
Packed in muslin clothPut in soxhlet apparatusOven dry at 75Transferred to dedicatorCoolWeighing
Bottled
Oil content (%) = weight
of oil x 10
Weight of seed
The
oil extracted was immediately analyzed for chemical properties and physical
properties.
3.3 CHEMICAL PROPERTIES
3.3.1
IODINE VALUES
The
Iodine value was determined according to the titre metric method (pearson
1970). Ioml of oil sample was poured into a dry glass stopper bottle of 250ml
capacity and 10ml of carbon of Nij solution was added to the oil. About 20ml to
stand in the dark for 30mins 15ml of (10%) potassium iodine and 100ml of water
was aqdded and them titrated with 0.1m sodium thiosulphate solution using
starch as indicator just before the end point. A blank was also prepared along
side the oil sample iodine value was also calculated from the formula.
Iodine value (wijis) = v2-v1
x 1.26g
Volume of sample
3.3.2
PER5OIDE VALUE
In
determining the peroxide value, weigh out 10ml of oil sample into a clear dry
boiling tube and while it is still liquid, add 1g powered potassium Iodine and
20ml of solvent mixed place the tube in boiling water so that the liquid boils
within 30 seconds. Pour the content quickly into a flask containing 2oml of potassium
Iodide solution (5%), wash out the tube
twice with 25ml water and titrate with 0.002m sodium thiosulphate solution
using starch as an indicator. perform titrate for blank after that (AOAC)1984)
Peroxide value is
therefore calculated thus, peroxide value= Titre value x 0.002x1000
Volume of sample used.
3.3.3
ACID VALUE
Acid
value gives rise to the free fatty acid value.the determine the acid value,25ml
diethyl either was mixed with 25ml ethanol and 1ml phenolphthalein indicator
and was carefully neutralized with 0.1mol NaoH.dissolve 10ml volume of the oil
sample in the mixed neutral solvent and titrate withwith aqueous 0.1mol NaoH
shaking constantly until a pink colour which persist for 15 seconds is
obtained.
The
acid value = titre value Mu x 5.61
Volume of sample used
Hence,free
fatty acid is calculated thus;
F.F.A = Acid value
3.3.4
SAPONIFICATION VALUE
In
determining the spaponification value,weigh 10ml of the oil sample into a
conical flask and add exactly 25ml of the alcoholic potassium hydroxide
solution attach a reflux condenser and heat the flask in boiling water for 1hr
shaking frequently 1ml of phenolphthalein was then added,then litrate the excess
alkali with 0.5m hydrochloric acid till it change colour[titration
=”a”ml].carry out another titration for the blank after that[titiration
=”b”ml].
Saponification value =[b-a]x28.05 Volume of sample used
This process was
carried out for both samples respectively.
3.4
PHYSICAL PROPERTIES
3.4.1
SPECIFIC GRAVITY
The
density bottle was cleaned and dried ,then it was weighed.the density bottle
was filled with distilled water and weighed while maintained at 200c.the
outer part of the bottle was then wiped and it was reweighed[Basser 1971].this
procedure was carried out for both samples respectively:thus, the gravity was calculated using the formula:
Specific gravity = weight of sample weight of
water
3.4.2
REFRACTIVE INDEX
The
refractometer was used to determine the refractive index of the sample[Kyaria
2008].the refractometer was cleaned
before use.the prism assembly was opened,the lens tissue was removed,the
prism was inspecked for cleanliness it was then cleaned with water.the liquid
sample was placed on the depression in the lower prism,using a pipette then the
prisms were closed experience showed how much sample was necessary,too much
sample was messy while too little gave poor contract for reading therefore,with
the help of a pipette,a medium extract from the samples were used on the
depression.the illuminatior was moved upwards,the adjustment control was turned
until the lower field got dark and the upper field light.focus was place on the
cross hairs by moving by eyepiece. the dispersion correction wheel was turned
until minimum color was seen,then the lamp was adjusted for maximum contract if
necessary the adjustment control was turned to adjust the sharp dividing lines
to precisely inter sect with cross hairs then the contect switch at the left
side of the instrument was pressed,reading the top scale,estimating the 4th
decimal place.then the temperature reading was taken from the thermometer. The formular for determining refractive
index is n = c/v where n =
index of refraction c = velocity of light in vacuum
v = velocity of light in the medium
3.4.3
COLOUR
After
extraction,the sample was put in beaker and the colour was determined by mere
observation with the naked eyes.
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 RESULTS
Table
1
PHYSICAL
PROPERTIES OF BREADFRUIT OIL
PROPERTIES OIL
Yield% 9.71
Specific
gravity 0.917
Viscosity
at 280c
1.023 Cprus
Refractive
index 1.367
Color clear
light yellow
Table
2
CHEMICAL
PROPERTIES OF AFRICAN BREADFRUIT OIL
CHEMICAL PROPERTIES OIL
Acid
value[mg/g] 12.903
Saponificaton
value[mg/g] 221.59
Iodine
value[g/100g] 164.97
Peroxide
value[meq/kg] 6.3
DISCUSSION
Based
on table 1,the oil from the breadfruit is very low 9.71% to be considered an
oil seed for commercial purpose,but its used may not be discouraged as it is
important nutritionally.
Viscosity
is a measure of the resistance of a fluild to deform under shear stree.it is
commonly perceived as thickness or resistance to pouring the value of viscosity
of the oil[1.023] extracted oil outside the range.
The
breadfruit oil has a relative index of 1.367 which is up to the standard value
and a specific gravity of 0.917 with its colour to be clear light yellow.
TABLE
2 shows the chemical properties of the breadfruit oil starting with acid value
of 12.903[mg/g] which shows the presence of free fatty acid present in the oil
which indicate spoilage.the saponification value was found to be high
227.5[mg/g] this show that the oil is highly companble with results specified
for quality oil.
The
breadfruit oil has iodine value of 164.97[g/100g] which shows that is not a
good drying oil which is of the range of 180 suitable for alky
resins for paint formulation or use as varnishes. The peroxide value is low,the
low value of peroxide value is indicative of low level of oxidative rancidity
of the oil and also suggest strong presence or high level of antioxidant.the
peroxide value is low and is a pointer to the fact that the oil maybe easily
susceptible to deterioration.
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
The
percentage oil content of the breadfruit whose yield is low, satisfactory
result could not be achieved by solvent extraction process, using
laboratory soxhlet apparatus. the
viscosity value obtained oil outside the range. The refractive index was up to
standard required for industrial purpose. the presence of high level of acid
value shows that the oil is prone to spoilage with it saponification value to
be 221.59[mg/g].
The
oil is not a good drying oil with its iodine value to be 164.97[g/100g],but it
peroxide value is low indicating low level of oxidative randity, high level of
antioxidant and easy deterioration all this value however, shows that
breadfruit oil will be very useful in soap making industries due to its high
saponificaton value.
5.2 RECOMMENDATION
It
is recommended that more research should be done in the extraction of this particular
oil since it has high saponification value and high presence of antioxidant.
It
is also recommended that the oil should be subject to refine which may also
impure its quality for industrial purpose.
References
Ajiwe vi Okeke co, Agbo
HU(1995) Extration and
Utilization of breadfruit seed oil (Treculia
Africana).
Btoresour Technol 53:183-184.
Akubor np1, Isolukwu pc,
Ugbade O, Onimawo IA(200),
Proximatecomposition and functional
properties of
African breadfruit kernel and wheat
flour
Blenders, food Res. Int 33:707-712.
AOAC (1990) Official
method of analysis of Association of
official Analysical chemist international, 18th
Ed(W.Horwitz, G.W Latimer, eds).
AOAC
(1997),Association of official analytical chemists
society champaign, IL. Accessed on www
bioriginal .com.
THEKOROYE A.I AND NGODI P.O (1985)
Integrated food science and
technology for the
tropics
Macmillan publisher London. page.
PERSON
D (1976): The chemical analysis food (seventh
edition)
Churchill Living stone pubished London
. page.
YOUR RESEARCH WAS ACTUALLY INTERESTING, MORE
ReplyDeleteSTRENGTH