Fat content and fatty acid composition of oils extracted from selected wild‐gathered tropical plant seeds from Nigeria

Ezeagu, I. E.; Petzke, K. J.; Lange, Erika; Metges, C. C.

doi:10.1007/s11746-998-0282-6

Cited by 49 publications

(41 citation statements)

References 11 publications

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“…The results of the oil content, iodine value, specific gravity determinations and other physicochemical analysis of the oil extracted from the Sesame seeds compared favourably with those reported by other workers (Abayeh et al, 1998;Ezeagu et al, 1998;Das et al, 2002;Fernando and Akujobi, 1987;Horwitz, 1980;Klein, 1994;Stebbins and Lance, 1980;York, 1979). The high percentage oil content of the seeds makes them viable for commercial extraction.…”

Section: Discussionsupporting

confidence: 85%

“…The saponification values of the Sesame seeds were found to be within the range of 189 to 190 mg KOH/g. According to Ezeagu et al (1998) a saponification value of 200 mg KOH/g indicates high proportion of fatty acids of low molecular weight. This shows that the oil does not have a potential for use in soap making industry and for the thermal stabilization of poly vinyl chloride (PVC).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Properties of Oil Extracts from <i>Sesamum Indicum</i> L. Seeds Grown in Jigawa State – Nigeria

Mohammed¹,

Hamza²

2010

Journal of Applied Sciences and Environmental Management

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Many physical and chemical properties of fats and oils have been investigated. In this study the oil content, Iodine value, specific gravity and some chemical analyses on oil extracted from the white and red seeds of sesame seeds were determined and compared with those reported by the other workers. The white and red sesame seeds have mean percentage oil contents of 48% and 50%, mean iodine value of 103 and 116gI 2 /100g and specific gravity of 0.915 and 0.923g/cm 3 respectively. The chemical analysis carried out on the oil of white and red sesame seeds have the following properties: acid value of 0.5 and 0.45 mg KOH/g, saponification value of 189 and 191 mg KOH/g and peroxide value of 8 and 7.45 meq KOH/g respectively. The high oil content of the sesame seeds obtained in this study strongly indicates its prospects for commercial extraction. @ JASEM

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Section: Discussionsupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Oil Extracts from <i>Sesamum Indicum</i> L. Seeds Grown in Jigawa State – Nigeria

Mohammed¹,

Hamza²

2010

Journal of Applied Sciences and Environmental Management

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“…For A. digitata kernels the results from the present study are in agreement with some reports [22,23], but higher than in others [24,25]. In addition, in one study, in which only four fatty acids were determined, the contents of those were in general at the same level as in the present study [26].…”

Section: Discussionsupporting

confidence: 92%

Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea

Magaia

Skog²

2017

AJFAND

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There is increasing demand for sources of energy and non-meat protein with balanced amino acid profiles worldwide. Nuts are rich in protein and essential amino acids, and have a high energy value due to their high fat content. Kernels from two wild fruits in Mozambique, Adansonia digitata and Sclerocarya birrea, were selected for this study to determine their amino acid and fatty acid composition, as well as the monomeric composition of their dietary fibre. The fat content in Adansonia digitata kernels was around 32% and in Sclerocarya birrea kernels 49%. Both kernels were rich in unsaturated fatty acids. The dominating fatty acids in Adansonia digitata kernels were palmitic, linoleic and oleic acid; varying from 25.7% to 34.9% of the total fatty acids content. In Sclerocarya birrea kernels the main fatty acid was oleic acid, 72.4%. The Adansonia digitata kernels contained the two essential fatty acids linoleic (around 30%) and linolenic acid (2%). Sclerocarya birrea kernels contained linoleic acid (around 7%). The protein content in Adansonia digitata kernels was 35% and in Sclerocarya birrea kernels 29%. Glutamic acid was the most abundant amino acid, comprising more than 20% of the protein in both kernels. The contents of essential amino acids in the kernels were compared with the requirements stated by the WHO, and the findings indicate that Adansonia digitata and Sclerocarya birrea kernels can provide good, cheap sources of protein, especially when combined with foods with high lysine content. Regarding the dietary fibre fractions, the main constituent in the insoluble fraction of Adansonia digitata kernels was glucose, while in the soluble fraction arabinose was the dominating component. In kernels of Sclerocarya birrea, uronic acids constituted more than 90% of both dietary fibre fractions. The results of this study suggest that intake of these kernels can help providing a great part of the fatty acids and amino acids required in the daily diet, especially for people living in rural areas of Mozambique. The data could be used for intake estimates, and to encourage increased consumption and utilization of these kernels.

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“…The U/S ratio is a clear indication of high amount of unsaturated fatty acid and can be positively considered from the nutritional point of view. In addition, the U/S ratio could be regarded as useful criterium to measure edible oil quality; however, these ratios were higher than value of 3.40 reported for soybean grown in Nigeria [Ezeagu et al 1998]. …”

Section: Discussionmentioning

confidence: 75%

Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

Makinde

Akinoso

2014

Acta Sci Pol Technol Aliment

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Background. The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fermentation on the nutritional quality of sesame fl our. Material and methods. Nigeria grown white sesame seeds (NCRI-98-60) were collected from National Cereal Research Institute (NCRI), Badegi, Nigeria. The seeds were divided into three portions, and treated as raw, roasted and fermented sesame seeds respectively. Each of the samples was milled, sieved and analysed for chemical composition using standard methods. Animal studies were used to evaluate the raw and processed sesame in terms of nutritional and histopathological qualities. Results. The ranges of proximate contents from sesame were: protein 15.4-26.5 g/100 g, fat 52.4-62.8 g/100 g, crude fi bre 3.34-3.89 g/100 g, ash 3.93-6.78 g/100 g, carbohydrate 11.7-13.4 g/100 g and energy value 550.7--593.7 kcal/g. Among the minerals, calcium was highest (464-567 mg/100 g) followed by phosphorus (442--508 mg/100 g), magnesium (399-455 mg/100 g) and potassium (336-489 mg/100 g). Total essential amino acid was within the range of 26.66-32.73 mg/100 g and these values were higher than FAO/WHO dietary requirement for infant and adult. Fatty acid profi les of raw, roasted and fermented sesame showed a predominance of oleic acid (46.43%, 44.20%, and 43.16%, respectively) followed by linoleic acid (36.76%, 39.02%, and 39.67%); while the least was behenic acid. The unsaturated/saturated fatty acid ratio ranges between 5.01-5.13. Phytate and oxalate concentrations of fermented sesame were signifi cantly reduced than other food samples. In general, fermented sesame was found to have to have better nutritional quality as indicated by rat growth response. Correspondingly, the Food Effi ciency Ratio (FER) value of 0.16 was higher than raw and roasted sesame respectively. Signifi cantly higher Protein Effi ciency Ratio (PER) value was also obtained for fermented sesame. The organ to body ratios of the test animals were infl uenced by treatments as recorded on heart, kidney, spleen, liver and pancreas. Conclusion. The present study investigated the effect of roasting and fermentation on the nutritional quality of sesame fl our. The fi ndings showed that roasting and fermentation could enhance the nutritional quality of sesame seeds without detrimental effect on human.

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Fat content and fatty acid composition of oils extracted from selected wild‐gathered tropical plant seeds from Nigeria

Cited by 49 publications

References 11 publications

Physicochemical Properties of Oil Extracts from <i>Sesamum Indicum</i> L. Seeds Grown in Jigawa State – Nigeria

Physicochemical Properties of Oil Extracts from <i>Sesamum Indicum</i> L. Seeds Grown in Jigawa State – Nigeria

Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea

Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

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