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Journal of Food Technology
Year: 2014  |  Volume: 12  |  Issue: 1  |  Page No.: 15 - 19

Proximal Characterization and Nutritional Approaches of Nkamba Nut Oil (Ricinodendron africanum var. Nkamba)

M. Dzondo-Gadet, V. Pandzou-Yembe, J.E. Moussounga, P. Ockandji, E. Matouba, A.P. Pambou-Tobi, M. Mvoula Tsieri, T. Kinkela, T. Silou, M. Linder and S. Desobry    

Abstract: To diversify the source of edible oils in central Africa, the nut harvest at Nkamba (D.R. Congo) was investigated to know the nutritive value and the composition of oil extracted. The Nkamba nut named Kingoma-Ngoma (Ricinodendron africanum var. Nkamba) contains 65.97±3.00% of oil, 6.61±0.93% of water, 2.5% of ashes, 21.34±2.75% of total carbohydrates and 12.6±0.7% of total proteins. The oil is yellow shiny (L = 91.6; a = -2.3; b = 15.87). It presents characteristics of well unsaturated oils. The indices were acid value 2.47±0.2 (oleic acidity), iodine value 175.39±2.71 mg/100 g of oil; saponification value 226.10±2.78 mg KOH/100 g of oil and peroxide value 1.36±0.49 meq O2/kg. The profile can be summarized that C18:0 <C16:0 <C18:1(19.48%); <C18:3(31.63%); <C18:2 (39.44%). The oil fluid at ambient temperature is not very suitable for frying. According to the ω3 content, oil might have a dietary role in order to prevent cardiovascular diseases. The thermal Behavior (DSC) of oil shows a peak at to -27.1°C resulting melting point from saturated and unsaturated fractions with a ΔH of 1.094 J g-1.

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