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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 5 | Page No.: 422-426
DOI: 10.3923/ajft.2011.422.426
Preliminary Studies on the Characterization of Orange Seed and Pawpaw Seed Oils
C.O.B. Okoye, C.N. Ibeto and J.N. Ihedioha

Abstract:
This study was carried out to determine the physicochemical properties of seeds and oil extracted from both papaya and orange seeds. The seeds of papaya and orange are generally discarded. However, in order to make a more efficient use of papaya and orange, it is worth investigating the use of the seeds as a source of oil. The seeds were collected from homes and the oils obtained by solvent extraction were analysed for pH, moisture content, specific gravity, refractive index, saponification value, free fatty acid, acid value, iodine value and peroxide value. The orange seed cake was analysed for sodium, potassium, calcium, magnesium, iron, zinc, copper, nitrogen and crude protein. Results showed that the oil content of the pawpaw seeds was 25.8% while that of the orange seeds was 34%. Crude protein of the orange seed was 43.72%, which was higher than that of established high protein seeds and nuts. The orange seeds had higher yield of oil than the pawpaw seeds and the nutritive content of the orange seeds makes it suitable as feed for animals. However, the acid value for pawpaw seed oil was 47.12 while that of orange seed oil was 51.40. With respect to the acid value, the oil from pawpaw seed might be better oil. However, both oils still need to be refined before they are utilized.
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How to cite this article:

C.O.B. Okoye, C.N. Ibeto and J.N. Ihedioha, 2011. Preliminary Studies on the Characterization of Orange Seed and Pawpaw Seed Oils. American Journal of Food Technology, 6: 422-426.

DOI: 10.3923/ajft.2011.422.426

URL: https://scialert.net/abstract/?doi=ajft.2011.422.426

 
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