African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Comparative assessment of some physico-chemical properties of seed oils of Parkia biglobosa and Monodora myristica with some commercial oils

Adolf Oti-Boakye
  • Adolf Oti-Boakye
  • Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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Akwasi Acheampong
  • Akwasi Acheampong
  • Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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Gyang Nathan Ohene
  • Gyang Nathan Ohene
  • Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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Amoah Charles Agyei
  • Amoah Charles Agyei
  • Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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Akorfa Akosua Agbosu
  • Akorfa Akosua Agbosu
  • Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
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  •  Received: 25 November 2016
  •  Accepted: 07 February 2017
  •  Published: 31 January 2018

Abstract

The demand for oils has increased in recent times as a result of industrial and nutritional processes. There is therefore the need to search for oils from different types of seeds. As part of an on-going work to search for alternate sources of oils, seed oils from Monodora myristica and Parkia biglobosa were extracted, analysed and some of their physicochemical properties were compared with those of vegetable and palm oils. The results show that seed oils of M. myristcia and P. biglobosa have some physicochemical properties comparable with those of the commercial oils and hence have great nutritional and industrial potentials. It is therefore recommended that more studies be undertaken for this abundant source of natural nutritious oil.

Key words: Physicochemical properties, vegetable oils, Monodora myristica, Parkia biglobosa.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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