Chemical and physicochemical properties of moringa flours and oil
作者： A O Omolola , J A Adegbite , O A Abiodun
DOI:
关键词: Chemistry 、 Oxalate 、 Saponification 、 Degree of unsaturation 、 Water content 、 Moringa 、 Tannin 、 Iodine value 、 Food science 、 Proximate
摘要: This work evaluates the chemical and physic-chemical properties of moringa seed flour oil. The were divided into two portions. first portion was milled flout while second defatted using soxlet extraction method. cake flour. Proximate, mineral, anti-nutritional compositions carried out on samples physico-chemical oil evaluated. moisture content slightly higher than that raw It ranged from 4.70-5.03% . also had values in ash, crude fibre, protein carbohydrate contents. undefatted fat 45.84 %. Moringa all mineral contents determined. phytate, oxalate tannin Acid, peroxide saponification 7.09 mg/g, 5.96 Meq/kg 80.31 mg/g respectively. lower iodine value signifies low degree unsaturation lesser liability to become rancid by oxidation. could be used fortification other food materials.
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