Nutritional studies on refined sal (Shorea robusta).

Sundaravalli, O. E. and Guttikar, M. N. and Desai, B. L. M. and Kanta, S. S. (1978) Nutritional studies on refined sal (Shorea robusta). Journal of the Oil Technologists' Association of India, 10 (4). 147-150, 28 ref..

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Abstract

Analysis of refined sal revealed that m.p., free fatty acids content, I number and saponification value were 36 degree C, 0.71, 35.4 and 184.0 resp. The major fatty acids present were stearic and oleic (43.7 and 36.9% of total fat resp.), followed by palmitic (9.1%), arachidic (8.6%) and linoleic acids (1.6%). Sal fat when fed to rats at a 10% level promoted growth comparable to that of groundnut oil or hydrogenated vegetable oil with tissue cholesterol and lipid levels being within normal limits, which did not however, adversely affect the retention of N, Ca and P in rats. Sal fat had a higher hydrolysis rate than groundnut oil, although its digestibility coeff. was lower than that for groundnut oil or hydrogenated vegetable oil.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; sal fats, nutritional values of refined; FATS-VEGETABLE
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2021 05:42
Last Modified:	27 Aug 2021 05:42
URI:	http://ir.cftri.res.in/id/eprint/6933

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