Physicochemical Composition and Oil Characterization of Dioclea reflexa and Monodora myristicaSeeds

• A.I. Akinyede

  Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

  Author

• T.N. Fagbemi

  Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

  Author

• O.F. Osundahunsi

  Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

  Author

• R.E. Aluko

  Department of Human Nutritional Sciences University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

  Author

Potentials of oilseeds for commercial application is based on the knowledge of their nutritional composition and oil characterization. The proximate composition and oil characteristics of two selected seeds were determined using standard methods. The whole seeds were sorted, de-shelled, dried, milled, sieved and defatted using n – hexane. The proximate composition of Marble vine (Dioclea reflexa) and Calabash nutmeg (Monodora myristica) showed that the seeds contained total ash 2.51% and 3.51%; moisture, 7.2% and 9.4 %; crude fibre, 2.0% and 12.06 %; crude fat, 7.46% and 38.5%; crude protein 13.00% and 23.21%; carbohydrate 28.02% and 54.31% and energy value 370.02 and 510.58 Kcal respectively. The seeds contained 965.0mg/kg- 1020 mg/kg (potassium); 768.7mg/kg - 963.1 mg/kg (Calcium) and 639.1mg/kg - 650.90 mg/kg (Phosphorus). The oils were found to have: Saponification value: 196.0 – 212.0 mgKOH/g; peroxide value: 5.85 – 6.30 mEq OH/g; acid value: 5.60 – 6.30 mg KOH/g; iodine value: 105 – 112.6 g /100g (Wijs); specific gravity: 0.94 – 0.97; refractive index: 1.42 – 1.45; free fatty acid: 2.80 - 3.15 %. The fatty acid profile showed that the seed oils were high in unsaturated fatty acids (55.05 – 83.83%) of which linoleic (28.95 – 44.51%), oleic (22.79 – 37.71%), linolenic (1.16 – 2.44%) acids were dominant. Brassicasterol was not detected in both seed oils. The seed oils are good sources of essential fatty acids and may have potentials for both domestic and industrial applications.

1. A.I. Akinyede, Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

2. T.N. Fagbemi, Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

3. O.F. Osundahunsi, Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P.M.B. 704 Akure, Nigeria

4. R.E. Aluko, Department of Human Nutritional Sciences University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

   Department of Human Nutritional Sciences University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

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