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Pakistan Journal of Nutrition

Year: 2008  |  Volume: 7  |  Issue: 1  |  Page No.: 27 - 30

Quality Characteristics of Crude and Refined Atili Oils

H.O. Agu, J.A. Ukonze and N.O. Uchola


Two varieties of "atili" fruit were extracted separately for oil by warm pressing extraction method using screw press expeller. The crude "atili" oils were refined and a bright greenish yellow colour was obtained from both varieties. The proximate analysis for long and short varieties were fat; 22.82%; 19.28%; protein 21.71%; 20.83%, ash; 3.39%; 3.06%, moisture; 30.10%; 29.00%, carbohydrate 21.98%; 27.86% respectively. There was significant difference (p<0.05) in the ash and moisture content of the two varieties. There was no significant different in the specific gravity and refractive index of both refined (long and short) varieties "atili" oil and crude (long and short) varieties "atili" oil whereas significant differences existed in all the chemical properties of the various "atili" oils.

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