Quality Characteristics of Crude and Refined
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.
Cited References Fulltext