Influence of moisture content on the yield and quality of tropical Almond (Terminalicattapa) seed oil.
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Date
2017
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Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria.
Abstract
The effect of moisture content on the yield and quality of oil obtained from almond seeds was investigated in this study. The oil was extracted using solvent extraction method at 4.17%, 8%, 12% and 16% almond seed moisture contents. The extracted oils were characterized using standard methods. Mean oil yield values of 51.90%, 48.62%, 48.87% and 37.02% were obtained for the samples respectively. The specific gravity, density and smoke point ranged from 1.09-1.15, 0.99-1.05 and 154-173 respectively. The acid value (mg/KOH/g), free fatty acid (mg/KOH/g) and saponification values (mg/KOH/g) were 8.80, 7.60, 2.80, 2.00, 4.40, 3.80, 1.40, 1.00, and 176.70, 193.55, 204.77, 196.35 at the four moisture content levels of 4.17%, 8%, 12% and 16% respectively. The peroxide value (mEq/kg) and iodine value (g/100g) ranged from 0.20-1.00 and 95.70-107.65 respectively. The oil yield decreased with increase in moisture content of the almond seeds, with the highest oil yield obtained at 4.17% and the lowest yield obtained at 16% moisture contents which is in line with other oil bearing seeds. The oil is suitable for edible purposes since its nutritional values are within the range specified for edible oils. The oil is also suitable for industrial applications due to its high saponification values and can therefore be recommended for soap making.
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Keywords
Almond seed, Characterisation, Extraction, Oil yield, Saponification value