Predictive Model Equations for Palm Kernel (Elaeis guneensis J.) and Sesame (Sesamum indicum L.) Oil Colour

Akinoso, R.; Igbeka, J. C.; Olayanju, T.M.A.

doi:10.4314/jaset.v6i1.38307

Cited by 7 publications

(19 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This could be due to the reduction in the amount of water at higher temperature, higher pressure and prolonged heating time. These trends conform to earlier reports by Olayanju () on beniseed, Akinoso () on sesame seeds and palm kernel and Adejumo et al () on moringa seeds expressed using solvent method.…”

Section: Resultssupporting

confidence: 92%

“…This conforms to earlier reports by Mohammed et al () and Anwar and Rashid () who observed a pale yellow color for moringa oil. Akinoso () reported that in practice, most consumers are attracted to a color range of between 5.4 and 7.7 LU. Even though the color at all processing conditions are within tolerable range, it was observed that color intensity increased with increase in all the processing factors.…”

Section: Resultsmentioning

confidence: 99%

“…Moisture content, heating temperature, heating time, and applied pressure are important independent factors affecting the yield and quality of oil expression from oilseeds using oil expellers (Fakayode & Ajav, ). The degree of influence varies with the type of oilseed (Akinoso ). Ohlson () reported that processing conditions can have a rather negative effect on oil quality.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of functional processing parameters on oil quality therefore become very important. Akinoso () identified FFA, color intensity, and oil impurity as some of the extremely important oil qualities to be considered during the extraction of oil from oilseeds. FFA value measures the extent to which the glycerides in the oil have been decomposed by lipase action.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of processing factors on the quality of mechanically expressed Moringa (Moringa oleifera) oil: A response surface approach

Fakayode

Ajav

Akinoso

2016

J Food Process Engineering

View full text Add to dashboard Cite

Edible unrefined oils produced by expellers need to possess high quality attributes; therefore, the effects of processing factors on the quality of mechanically expressed moringa oil were investigated. A 4 × 5 Central Composite Rotatable Design was adopted for the experiments. Processing factors were moisture content, heating temperature, heating time and applied pressure. Oil quality criteria such as FFA, oil impurity and colour were determined. Data analyses were done using multiple linear regression at p = .05. The FFA, impurity and colour intensity ranged from 2.42–7.40 mg/KOH/g, 5.70–7.60 LU and 2.12–3.20% respectively and fell majorly within acceptable limits. Mathematical models were developed relating processing factors to oil quality. Coefficients of determination (R2) for the FFA, impurity and colour intensity were .94, .98 and .99 respectively. Deviations between experimental and predicted values were low and ranged from 0.01–0.68, 0.01–0.12 and 0.01–0.12 for the FFA, colour intensity and impurity respectively. Practical applications Edible unrefined oils being produced by expellers need to possess high quality attributes. Applied pressure, heating temperature, heating duration, and moisture content affect the quality of vegetable oil expression and these factors need to be controlled during expression process. Free fatty acid (FFA), color intensity, and oil impurity are some of the most important oil quality parameters. FFA is responsible for rancidity; color is the most obvious product characteristic evaluated by any consumer of vegetable oil; while oil impurity affects the sensory characteristics of the oil. As the mechanical method of oil expression has gained high importance in modern vegetable oil industry, it is necessary to determine the effects of processing factors on the quality of the expressed oil. In this study, mathematical models were developed to predict the physico‐chemical properties of mechanically expressed moringa oil at various processing conditions. This would serve as useful data to moringa oil processors.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of processing factors on the quality of mechanically expressed Moringa (Moringa oleifera) oil: A response surface approach

Fakayode

Ajav

Akinoso

2016

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Par ailleurs, l'augmentation du degré de saturation en jaune (b*) serait due à une réaction non enzymatique de brunissement et à la dégradation des phospholipides lors des traitements thermiques (Mohagir et al, 2009). Selon Akinoso et al (2006), l'intensification de la couleur du beurre serait due à la formation de diènes et de triènes conjugués qui se seraient transformés en composés polymères avec l'augmentation de la température. La diminution de l'acidité et de l'indice de peroxyde observée dans les biobeurres (beurres obtenus par les méthodes traditionnelles), comparativement à ceux des beurres extraits des amandes torréfiées et frites au Soxhlet serait liée à l'opération de lavage par effet de dissolution.…”

Section: Rendement Des Opérations Unitairesunclassified

Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de <i>Pentadesma butyracea</i> produit en milieu traditionnel au Bénin

Badoussi¹,

Azokpota²,

Madodé³

et al. 2015

J. App. Bioscience.

View full text Add to dashboard Cite

Effet des opérations unitaires d'extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin RÉSUMÉ Objectif : Le présent travail vise à déterminer les principales opérations unitaires qui affectent significativement le rendement de production et la qualité du beurre de Pentadesma butyracea (arbre à beurre) obtenu par deux méthodes traditionnelles. Méthodologie et Résultats : Un suivi de la production du beurre suivant les deux méthodes (M1 et M2) traditionnelles les plus utilisées en milieu traditionnel au Nord du Bénin a été réalisé chez trois productrices de beurre à deux occasions différentes. A ces occasions, le bilan des matières a été réalisé. Les caractéristiques physico-chimiques des beurres issus des deux méthodes ont été déterminées par des méthodes de références. Ces caractéristiques sont comparées à celles des beurres extraits avec de l'hexane au Soxhlet à partir des amandes collectées lors des traitements thermiques (amandes bouillies séchées, amandes torréfiées, amandes frites). Le rendement en beurre varie de 30,5±5,1% à 35,8±1,2% pour M1 et de 15,0±1,2 à 36,2 ±0,5% pour M2 et est nettement inférieur à ceux de l'extraction au Soxhlet (45,0 à 51,4%). Les beurres issus des méthodes traditionnelles sont de meilleure qualité que ceux extraits chimiquement dont les caractéristiques physicochimiques varient (CV de 23,7 à 62,3%) en fonction des paramètres opératoires (durée et température) d'obtention des amandes. Conclusion et applications : La cuisson, suivie du séchage au soleil, la torréfaction, la friture, et le barattage sont les opérations qui affectent le plus la qualité et le rendement du beurre de Pentadesma butyracea, quelle que soit la méthode utilisée. Cette analyse scientifique des méthodes utilisées par les productrices rurales pour transformer les amandes de Pentadesma en beurre devrait être utile pour établir les meilleures conditions de transformation des amandes. C'est une étape préliminaire à l'optimisation du rendement d'extraction et de la qualité du beurre de Pentadesma butyracea. Effet des opérations unitaires d'extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin 7977Effect of unit operations on the extraction yield and quality of the Pentadesma butyracea butter produced in traditional areas of Benin ABSTRACT Objective: The present study aims to identify the main unit operations that significantly affect the production yield and the quality of Pentadesma butyracea (butter tree) butter obtained by two traditional processing methods Methodology and Results: Monitoring of the production of two traditional processing methods (M1 and M2) of Pentadesma butyracea butter commonly used in northern Benin were performed by three butter processors at two different occasions. On these occasions, the mass balance has been established. The physico-chemical characteristics of butter from both methods were assessed using reference methods. These characteristics are compared with...

show abstract

Optimization of oil extraction from locust bean using response surface methodology

Akinoso

Raji

2010

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Optimization of oil extraction from locust beans (Parkia biglobosa) using central composite rotatable design of RSM was carried out. Independent variables were roasting temperature (90, 100, 110, 120, 130°C) and roasting duration (5, 10 15, 20, 25 min), while the responses were oil yield (OY), free fatty acid (FFA), color (CO), stability, anisidine value (AV), and specific gravity (SG). Data obtained from this study were analyzed using ANOVA and regression analysis. OY, FFA, CO, oil stability, AV, and SG of the oil ranged between (19.0–22.5%), (0.65–3.1%), (37.9–199.9 mg/L), (3.6–6.4%), (11.4–59.9 mg/L), (0.7–0.9), respectively. Roasting conditions significantly influenced all dependent variables at p<0.05. Coefficients of determination (R2) of the generated models ranged from 0.49 to 0.98. Optimum roasting condition was 108°C for 10 min. This gave 22.3% OY, 1.7% FFA, 54.9 mg/L CO, 4.1% stability, 16.5 mg/L AV, and 0.9 SG. Desirability of 0.8 was obtained for optimum conditions. Practical applications: Generally, African locust bean is fermented to give condiment. It has not been used for commercial oil production despite its richness in oil, but soybean with a similar oil content of about 18–20% has been used both for condiment and commercial oil production. Research into the potential of locust bean as a source of edible oil is desirable. Roasting is among pre‐treatment methods employed in vegetable oil industry. Information on degree of influence of these parameters on quantity and quality of oil recovered oil from African locust benefits both entrepreneur and researchers. Also, the developed mathematical expression for OY, FFA, CO, oil stability, AV, and SG, as influenced by roasting temperature and duration is an effective tool in predicting these parameters. The research output has both immediate and potential application.

show abstract

Predictive Model Equations for Palm Kernel (Elaeis guneensis J.) and Sesame (Sesamum indicum L.) Oil Colour

Cited by 7 publications

References 0 publications

Effects of processing factors on the quality of mechanically expressed Moringa (Moringa oleifera) oil: A response surface approach

Effects of processing factors on the quality of mechanically expressed Moringa (Moringa oleifera) oil: A response surface approach

Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de <i>Pentadesma butyracea</i> produit en milieu traditionnel au Bénin

Optimization of oil extraction from locust bean using response surface methodology

Contact Info

Product

Resources

About