Abstract:In sub-Saharan Africa, Lagenaria siceraria seeds are cooked before consumption. Cooking seed may alter their chemical composition, leading to changes in their health benefits. Thus, this study aimed at determining the effect of cooking of L. siceraria seeds on their edible oil quality. Heat treatments were performed as roasted (100 and 125 °C) and boiled (10, 35, 60 and 90 min). Then oils were extracted with petroleum ether solvent and hot-water flotation process. Peroxide and acid index, and fatty acids compo… Show more
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