IPS Journal of Agriculture, Food Technology and Security

Assessment of Physicochemical and Fatty Acid Properties of Oils Extracted from Avocado Pear (Persea americana) and African Black Pear (Dacryodes edulis)

2024-10-09T06:32:32-06:00

The aim of this study was to assess the physicochemical and fatty acid properties of the oils extracted from avocado pears and African black pears harvested from University of Agriculture Umuagwo. The physical and chemical and fatty acid properties, including oil yield, refractive index, specific gravity, flash point, melting point, viscosity, iodine value, free fatty acid value, saponification value, and peroxide value, were measured. Each analysis was performed in triplicate, and results were analysed using ANOVA Regression analyses of data were conducted. Significant differences among the means were established at (p<0.05) using Duncan’s multiple range test. Some parameters under physical properties did not differ (p>0.05) significantly; pH value for avocado pear oil was 6.94 while that of African pear oil was 6.91, Moisture content for AVPO was 0.51% while that of ABPO was 0.51. There were significant (p<0.05) differences in most of the parameters due to specie difference. Free fatty acid value for AVPO-0.526% and that of ABPO- 0.587%. The fatty acids found in avocado oil are predominantly monounsaturated, with smaller amounts of polyunsaturated and saturated fatty acids, while the fatty acid profile of African Black Pear oil revealed it as a good source of monounsaturated fats and some essential polyunsaturated fats. Results obtained showed that avocado pear oil and African black pear oil conformed to standards set by Nigeria Industrial Standards and Standard Organization of Nigeria for vegetable oils and can be used as edible oils and can serve industrial purposes as well.

Influence of Temperature and Enrichment on Storage Qualities of Soy-Enriched “Lafun”, a Protein-Enriched Cassava Product

2024-07-04T01:54:02-06:00

The influence of enrichment and temperature on the storage qualities of soy enriched fermented mashed lafun was investigated. Samples of the protein-enriched lafun were produced from fermented cassava obtained by soaking peeled cassava chunks in water, at ambient temperature (28 – 32⁰C) for 2 – 5days. The enriched dried milled lafun flour was packaged in the high density polythene and stored under three different temperatures of 10⁰C, 30⁰C, and 40⁰C. Samples were withdrawn at four weeks interval to measure the changes in their chemical compositions during storage. The moisture increased from 6.67 to 9.21% and 4.29 to 8.00% at 10⁰C and 30⁰C respectively, but followed another trend on the samples stored at 40⁰C which decreases as the temperature increases. FFA values increased at 10⁰C 0.50%-0.90% and 30⁰C 0.56%-1.07%. TBA increased from 0.11-0.27, 0.12-0.67 and 0.24-0.45 mda/kg for control samples at 10⁰C, 30⁰C and 40⁰C respectively, while sample supplemented with soy, increased from 0.25-0.37, 0.39-0.7 and 0.24-0.94mda/kg at 10⁰C, 30⁰C and 40⁰C respectively. At higher temperature of 40⁰C, browning increased sharply after about 16 weeks of storage from about 0.02nm to 0.017nm of change in absorbance per month (dA₄₂₅). Therefore, enrichment and high temperature reduces the shelf life of lafun, which could be better stored at temperature lower than 30⁰C than at high temperature of 40⁰C.

Comparative Analysis of Oil Extraction from Clove and Ginger using Maceration and Soxhlet Methods: Physicochemical Properties and Quality Assessment

2024-08-12T02:30:29-06:00

This study examined oil extraction from clove and ginger using two methods: Maceration method and Soxhlet extraction method. The materials (clove and ginger) were purchased locally from a credible vendor at Erekesan Market, Akure, Ondo State. The oils’ physicochemical properties analyzed included pH, color, specific gravity, impurity content, and moisture content. Additionally, the Free Fatty Acid (FFA) value, acid value, Thiobarbituric acid (TBA) value, saponification value, and FFA profile were assessed. The pH (4.52 - 6.08) and specific gravity (0.85 - 0.97) were well within the accepted range. The oils' hues deviated from those documented in prior studies, likely due to the elevated temperature exposure during extraction. The impurity content varied from acceptable (7.07%) to unacceptable (21.59%) for edible oils. The moisture contents (1.37 - 8.88%) indicate low susceptibility to microbial growth. The commercial ginger oil (control) exhibited the lowest FFA (5.51 g/100ml) and acid value (10.96 g/100ml), indicating better stability and resistance to rancidity while the clove oil (Soxhlet method) had the highest FFA (10.10 g/100ml) and acid value (20.10 g/100ml), therefore it has the least desirable quality. The oils’ TBA values (0.0024 - 0.0025 mgMDA/g) indicate enhanced stability and extended shelf life while their saponification value (80.15 - 196.08 mg/g), indicate varying but ideal FFA molecular weights. The oil samples showed diverse FFA profile: the higher ΣSFA composition (73.58%) of the commercial ginger oil (control) implies an undesirable quality as it has a higher risk of heart disease when consumed in large quantity while the ginger and clove samples extracted using maceration exhibited desirable ΣMUFA (22.99%) and ΣPUFA (22.78%) compositions. These affirm the influence of the extraction methods on the quality indices of the oils. Based on the analyses conducted, it is concluded that the maceration extraction method is superior in producing higher-quality oils.