PROXIMATE ANALYSIS OF THE EDIBLE PART OF AFRICAN WALNUT AND CHEMICAL ANALYSIS OF THE OIL EXTRACTED FROM THE NUT (Tetracarpidium conophorum)

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TABLE OF CONTENT

 

Title page…………………………………………………………………………………. i

 

Certification. iii

 

Dedication. iv

 

Acknowledgementv

 

Table Of Contentvii

 

Abstractx

 

Chapter One. 1

 

1.0 Introduction. 1

 

1.1 Description. 2

 

1.2 Taste. 3

 

1.3 Storage. 3

 

1.4 Uses. 3

 

1.4.1 General Uses. 3

 

1.4.2 Health Benefit4

 

1.5 Scope Of Study. 4

 

1.6 Limitation Of Study. 4

 

1.7 Aims And Objectives. 4

 

1.8 Definition Of Terms. 5

 

1.8.1 Moisture Content5

 

1.8.2 Ash Content5

 

1.8.3 Crude Protein. 5

 

1.8.4 Crude Fibre. 5

 

1.8.5 Crude Fat6

 

1.8.6 Carbohydrate. 6

 

1.8.7 Mineral Content6

 

1.8.9 Acid Value. 7

 

1.9 Free Fatty Acid. 7

 

1.9.1. Specific Gravity. 7

 

1.9.2 Saponification. 7

 

1.9.3 Ester Value. 7

 

1.9.4 Peroxide Value. 8

 

Chapter Two. 9

 

2.0 Literature Review. 9

 

2.1 Proximate Chemical Composition. 11

 

2.1.1 Analysis Of Macro And Micro Elements. 13

 

2.1.2 Analysis Of AntiNutrients. 14

 

2.1.3 Analysis Of Functional Properties. 14

 

2.1.4 Statistical Analysis. 15

 

2.1.5 Results. 15

 

2.2 Proximate Composition. 17

 

2.3 Extraction And Analysis Of Oil From African Walnut17

 

2.3.1 Result Of The Chemical Analysis Of The Oil Extracted From African Walnut18

 

2.3.2 Discussion. 18

 

2.4 Principle Of Atomic Absorption Spectrophotometer19

 

2.4.1 Component Of Aas. 20

 

2.5 Physiological Aspects Of The Nutritive Elements Detected By Aas. 20

 

2.51 Iron. 20

 

2.5.2 Calcium.. 20

 

2.5.3 Manganese. 21

 

2.5.4 Zinc. 21

 

Chapter Three. 22

 

3.0 Material snd Method. 22

 

3.1 Sample Collection. 22

 

3.2 Sample Preparation. 22

 

3.3 Equipment snd Apparatus. 22

 

3.4 Method. 23

 

3.4.1 Moisture Content Determination. 24

 

3.4.2 Ash Content Determination. 24

 

3.4.3 Crude Fat Determination. 25

 

3.4.4 Crude Fibre Determination. 26

 

3.4.5 Crude Protein Content Determination. 27

 

3.4.6 Carbohydrate Content Determination. 29

 

3.4.7 Saponification Value. 29

 

3.4.8 Acid Value A. V. And Free Fatty Acid Ffa Content30

 

3.4.9 Ester Value. 31

 

3.5 Specific Gravity of the Oil31

 

3.5.1 Minerals. 31

 

3.5.2 Peroxide Value.32

 

Chapter Four34

 

4.0 Results And Discussion. 34

 

4.1 Results. 34

 

4.2 Discussion. 35

 

Chapter Five. 38

 

5.0 Conclusion And Recommendation. 38

 

5.1 Conclusion. 38

 

5.2 Recommendation. 38

 

References. 39

ABSTRACT

African walnut was analysed for its proximate composition, minerals, and chemical analysis of the oil for both raw and boiled sample. Its moisture content is 4.3 and 5.0, Ash Content 7.0 and 6.2, crude protein 17.73 and 25.27, crude fibre 6.5 and 6.0, crude oil 56.55 and 53.95, carbohydrate 7.92 and 3.58 respectively. The African Walnut contains considerable amount of calcium, magnesium, manganese, Iron, Zinc and lead was not detected. The Chemical analysis of oil extract include the specific gravity, saponification, Acid value, free fatty acid, ester, peroxide value and viscosity and the values are 0.8911 and 0.8825, 82.05 and 84.15, 3.60 and 2.80, 2.5 and 1.97, 78.45 and 81.35, 9.40 and 9.35, 3.76 x 102and 3.74 x 102, 1.5.12 and 1.520 respectively.

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PROXIMATE ANALYSIS OF THE EDIBLE PART OF AFRICAN WALNUT AND CHEMICAL ANALYSIS OF THE OIL EXTRACTED FROM THE NUT (Tetracarpidium conophorum)

3,000.003,200.00 (-6%)

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