The Proximate Composition of African Bush Mango Kernels (Irvingia gabonensis) And Characteristics Of Its Oil

Ogunsina, B. S. and Bhatnagar, A. S. and Indira, T. N. and Radha, C. (2012) The Proximate Composition of African Bush Mango Kernels (Irvingia gabonensis) And Characteristics Of Its Oil. Ife Journal of Science, 14 (1). pp. 177-183.

PDF Ife Journal of Science vol. 14, no. 1 (2012).pdf - Published Version Restricted to Registered users only Download (110kB)

Abstract

The proximate analysis (moisture, crude protein, crude fat, mineral ash and total carbohydrates) in the kernels and flour of African Bush Mango ( ) were investigated. The results revealed that the kernels contained moisture (2.5 g/100 g), crude protein (8.9 g/100 g), crude fat (68.4 g/100 g), mineral ash (2.3 g/100 g) and total carbohydrates (18.7 g/100 g). The defatted flour was also found to contain moisture (6.4 g/100 g), crude protein (25.2 g/100 g), mineral ash (6.2 g/100 g) and total carbohydrates (62.2 g/100 g). The physico- chemical characteristics of its oil revealed that its oil has colour intensity of 3.4 Lovibond units, free fatty acids (2.72 g/100 g), peroxide value (0.5 meqO /Kg), iodine value (8.2 g I /100 g) and saponification value (256.5 mg KOH/g). The fatty acid composition of the fat showed that it is rich in myristic acid (61.7%) and contains substantial amount of medium chain lauric acid (27.6%).

Item Type:	Article
Uncontrolled Keywords:	Irvingia gabonensis, Ooro Ibadan Kernels, Proximate Composition, Physico-chemical Characteristics Fatty Acid Composition
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Lipid Science and Traditional Foods Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Sep 2016 12:42
Last Modified:	07 Sep 2016 12:42
URI:	http://ir.cftri.res.in/id/eprint/12271

Actions (login required)

View Item