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Articles by Joy Ukadilonu
Total Records ( 1 ) for Joy Ukadilonu
  N.A. Obasi , Joy Ukadilonu , Eberechukwu Eze , E.I. Akubugwo and U.C. Okorie
  Proximate composition, extraction, characterization and comparative assessment of Cocos nucifera and Colocynthis citrullus seeds and seed oils were evaluated in this work using standard analytical techniques. The results showed the percentage (%) moisture, crude fibre, ash, crude protein, lipids and total carbohydrate contents of the seeds as 7.51 and 4.27, 7.70 and 5.51, 1.02 and 2.94, 10.57 and 11.67, 47.80 and 50.42 and 32.84 and 29.47 while the calorific values were 553.99 and 567.32 Kcal/100 g for C. nucifera and C. citrullus, respectively. The two seed oils were odourless and at room temperature (30°C) liquids, with a pale yellow to yellowish colouration. Lipid indices of the seed oils indicated the Acid Values (AV) as 2.06-6.36 mg NaOH g-1 and 2.99-6.17 mg NaOH g-1, Free Fatty Acids (FFA) as 1.03-3.18 and 1.49-3.09%, Saponification Values (SV) as 252.44-257.59 and 196.82-201.03 mg KOH g-1, Iodine Values (IV) as 9.73-10.99 and 110.93-111.46 mg of I2 g-1 of oil and Peroxide Values (PV) as 0.21-0.21 and 1.53-2.72 mg O2 kg-1 for soxhlet-mechanical extracted C. nucifera and C. citrullus seed oils, respectively. The studied characteristics of the oil extracts in most cases compared favourably with most conventional vegetable oils sold in the Nigeria markets; however, there were some observed levels of significant differences in the values at p≤0.05. These results suggest that the seeds examined may be nutritionally potent and also viable sources of seed oils judging by their oil yield. The data also showed that the seed oils were edible inferring from their low AV and their corresponding low FFA contents. Industrially, the results revealed the seed oils to have great potentials in soap manufacturing industries because of their high SV. They were also shown to be non-drying due to their low IV which also suggested that the oils contain few unsaturated bonds and therefore have low susceptibility to oxidative rancidity and deterioration as confirmed by their low PV which also serves as indicators of the presence or high levels of anti-oxidants in the oils.
 
 
 
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