Authors :
Aladekoyi, Gbenga; Arijeniwa, Olusola. C; Akinola, Kayode
Volume/Issue :
Volume 7 - 2022, Issue 3 - March
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/35jCA4t
DOI :
https://doi.org/10.5281/zenodo.6392281
Abstract :
African Locust bean (Parkiabiglobosa) has
been a fermented condiment in Africa from the antiquity
used in soup preparation to bring out the required flavor
and taste. This research focused on the effect of
fermentation on the oil from Parkiabiglobosa when
wholly consumed or extracted for home and industrial
purposes. Oil from unfermented biglobosahas the highest
acid value (6.17±0.02mgkOH/g) while oil from fermented
has the lowest acid value (5.61±0.01mgkOH/g). These
showed that both oils are suitable for edible purposes
irrespective of the toxicity of the raw flour sample.The
saponification values were 161.00mgKoH/g and
187.93mgKoH/g for oil from unfermented and
fermented, the higher saponification value in the oil from
fermented sample to lower value of oil from unfermented
parkiabiglobosa Suggested that fermented
Parkiabiglobosa oil had low level of impurities to raw oil
sample.Peroxide value ranged from 9.94 – 13.4mεq/kg-1,
This resulted to low acid taste in in both oil and low level
of rancidity.The result obtained from the study indicated
that oil from fermented parkiabiglobosa are good for
soap making due to higher saponification value, and
could be used for both domestic and industrial purposes.
Also, raw oil sample can be employed in the manufacture
of, oil paints, cosmeticsand also serve as edible oil due to
the level of the unsaturationas indicated in high iodine
value and as non-drying oil as observed from the
physical properties.The mineral composition as indicated
in table2 for the oil contributes to its nutritional values.
The values obtained for the raw oil sample indicated
higher values in potassium, sodium, calcium, iron, lead,
manganese and copper except Magnesium of closed
values (190.100 to 190.200). These indicate the advantage
of the nutritional value of raw oil sample to fermented oil
sample.
Keywords :
African locust bean, Fermentation, Oil, Physico-chemical, Raw
African Locust bean (Parkiabiglobosa) has
been a fermented condiment in Africa from the antiquity
used in soup preparation to bring out the required flavor
and taste. This research focused on the effect of
fermentation on the oil from Parkiabiglobosa when
wholly consumed or extracted for home and industrial
purposes. Oil from unfermented biglobosahas the highest
acid value (6.17±0.02mgkOH/g) while oil from fermented
has the lowest acid value (5.61±0.01mgkOH/g). These
showed that both oils are suitable for edible purposes
irrespective of the toxicity of the raw flour sample.The
saponification values were 161.00mgKoH/g and
187.93mgKoH/g for oil from unfermented and
fermented, the higher saponification value in the oil from
fermented sample to lower value of oil from unfermented
parkiabiglobosa Suggested that fermented
Parkiabiglobosa oil had low level of impurities to raw oil
sample.Peroxide value ranged from 9.94 – 13.4mεq/kg-1,
This resulted to low acid taste in in both oil and low level
of rancidity.The result obtained from the study indicated
that oil from fermented parkiabiglobosa are good for
soap making due to higher saponification value, and
could be used for both domestic and industrial purposes.
Also, raw oil sample can be employed in the manufacture
of, oil paints, cosmeticsand also serve as edible oil due to
the level of the unsaturationas indicated in high iodine
value and as non-drying oil as observed from the
physical properties.The mineral composition as indicated
in table2 for the oil contributes to its nutritional values.
The values obtained for the raw oil sample indicated
higher values in potassium, sodium, calcium, iron, lead,
manganese and copper except Magnesium of closed
values (190.100 to 190.200). These indicate the advantage
of the nutritional value of raw oil sample to fermented oil
sample.
Keywords :
African locust bean, Fermentation, Oil, Physico-chemical, Raw
