Flour produced from the
seeds of African oil bean (Pentaclethra marcrophylla) was evaluated
for proximate chemical composition, some mineral constituents and physicochemical
properties of the ether extract. The results showed that the seed contained
5.3% moisture, 47.4% fat/oil, 36.2% protein, 1.5% ash and 9.6% carbohydrate.
The mineral content of the defatted seed flour was found to be Na (236.2),
K (181.3), Ca (104.5), P (101.6) and Fe (34.8) ppm. The proximate and
mineral compositions suggest that the seed, as a cheap source of protein,
oil and macro minerals, may find a good use as human food or be incorporated
into animal feed. The oil was found to have a saponification value of
189.85, iodine value 161.95, acid value 7.01, unsaponifiable matter
36, specific gravity 0.890 and a refractive index of 1.465. The high
degree of unsaturation makes it suitable for cooking purposes and for
use as a drying oil for cosmetics, paints and varnishes.