PHYSIOCHEMICAL PROPERTIES OF OIL FROM BREADFRUIT [TRECULIA AFRICANA] by chinedu

PHYSIOCHEMICAL PROPERTIES OF OIL FROM BREADFRUIT [TRECULIA AFRICANA]         

   by chinedu j.e                        

ABSTRACT

Physiochemical properties of oil from breadfruit, the oil extracted from the breadfruit was investigated for physical and chemical properties .the result obtained should that oil from breadfruit is low grade compared to industrial use, the analysis are yield, specific gravity, viscosity, refractive index and colour which its value are 9.71%,0.917,1.023Cprus,1.367 respectively for physical properties.

Acid value, saponification value, iodine value and peroxide value which are 12.903mg/g,221.59 respectively. The oil shows a decrease in the properties except for acid value and saponification value which makes it to be prone to spoilage.

TABLE OF CONTENT

TITLE PAGE   -     -     -     -     -     -     -     -     -     i

DEDICATION-      -     -     -     -     -     -     -     -     ii

ACKNOWLEDGMENT    -     -     -     -     -     -     -     iii

CERTIFICATION-  -     -     -     -     -     -     -     -     iv

ASTRACT       -     -     -     -     -     -     -     -     -     v

CHAPTER ONE      -     -     -     -     -     -     -     -     1

1.O INTRODUCTION   -     -     -     -     -     -     -     1

CHAPTER TWO     -     -     -     -     -     -            -     3

2.0 LITERATURE REVIEW-  -     --    -     -     -     -     3

2.1 ORIGIN OF BREADFRUIT [TRECULIA AFRICANA]-  3

2.2 SHELF LIFE OF BREADFRUIT      -     -     -     -     6

2.3 UTILIZATION OF BREADFRUIT   -     -     -     -     8

2.4 NUTRITIONAL VALUE OF AFRICAN BREADFRUIT    10

2.5 FOOD PRESERVATION BY DRYING    -     -     -     12

2.5.1 SUN DRYING      -     -     -     -     -     -     -     14

2.5.2 SHADE DRYING  -     -     -     -     -     -     -     14

2.6 PHYSICAL PORPERTIES OF FOOD MATERIALS-      16

2.6.1 POROSITY   -     -     -     -     --           -     -     17

2.6.2 DENSITY     -     -     -     -     -     -     -     -     18

2.6.3 SPHERICITY       -     -     -     -     -     -     -     19

2.6.4 SURFACE AREA  -     -     -     -     -     -     -     19

2.6.5 SIZE AND SHAPE OF SEEDS    -     -     -     -     20

2.7 EXTRACTION OF OIL    -     -     -     -     -     -     20

2.8 ECONOMIC IMPORTANCE OF BREADFRUIT     -     22

CHAPTER THREE

3.0 MATERIALS AND METHOD- -     -     -     -     -     24

3.1 SOURCE OF MATERIALS      -     -     -     -     -     24

3.2 SAMPLE PREPARATION -     -     -     -     -     24

3.3 CHEMICAL PROPERTIES      -     -     -     -     -     26

3.3.1 IODINE VALUE   -     -     -     -     -     -     -     26

3.3.2 PEROXIDE VALUE      -     -     -     -     -     -     27

3.3.3 ACID VALUE       -     -     -     -     -     -     -     28

3.3.4 SAPONIFICATION VALUE  -     -     -     -     -     29

3.4 PHYSICAL PROPERTIES       -     -     -     -     -     30

3.4.1 SPECIFIC GRAVITY    -     -     -     -     -     -     30

3.4.2  REFRACTIVE INDEX  -     -     -     -     -     -     30

3.4.3 COLOUR      -     -     -     -     -     -     -     -     32

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION       -     --    -     -     33

4.1 RESULTS -     -     -     -     -     -     -     -     -     33

DISCUSSION -     -     -     -     -     -     -     -     -     33

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION   -     -     37

5.1 CONCLUSION -     -     -     -     -     -     -     -     37

5.2RECOMMENDATION      -     -     -     -     -     -     38

REFERENCE   -     -     -     -     -     -     -     -     -     39

CHAPTER ONE

INTRODUCTION

African breadfruit (trecalia Africana) is a member of the moracee family. Fruit are edible tissue resulting from the flower of a plant and usually containing the ripened required seed formed from the ovary of the flower (Herbet) the seed are highly nutrition and a constitute a source of vitamins, minerals, proteins, carbohydrate and fat (okafe and okon, 1994). Breadfruit can be consumed in various forms looked as porridge or roasted and eaten with palm kernel small brown seed like orange pipsembeded at various depth in the fleshy elongated bracts.

African breadfruit has a limited shelf life period due to it high moisture and fat content (okafor, 1990). The tree is found all over Nigeria but predominant in western and eastern state, especially in Onitsha and Akwa local government area. The plant is called “Afor” by Yoruba, “Ukwa” by Igbos, Ediany by Efiks and Ibibros Ize by benins and “Bafafuta by hausas (keay, 1989).  

       The aim of this work is to determine physiochemical properties of oil from breadfruit.

Reference

Ebrahimzadeh MA, pourmorad F, Hafezi S. Antioxidant activities of Iranian corn silk. Turk J. Biol.2008

Emen EA metabolism of dietary steanic relative to other fatty acids in human subjects American Journal of clinical nutrition. 1994;60(10235-10285.

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 ORIGIN OF BREADFRUIT(TRECULIA AFRICANA) Is a fruit tree that is propagated with the root cuttings and the average age  of bearing first crop is between 4-8 years, it belong to a member of financially moraceas and grows in the forest zone (tindal, 1965) the breadfruit produced its fruit up to 2-3 times in a year and the number of fruits produced is usually very high. The fruits is aromatic i.e it has a noticeable smell, it is rich in latex and can be weigh 1-4kg (yamayuchi 1983).

It is commonly cultivated in several other tropical countries like west indies, Ghana, Sierra leone, Nigeria and Jmaica (Dailziel, 1955). Breadfruit has also been described as an important staple food of a high economic value (soetyipto and lubis,1981). The breadfruit is believed to be vast area extending from New Guinea through Indo Malayan archipelago to western Micronesia. It is said to have been first seen by Europeans is the marguesas in 1595 their in Tahiti in 1606. At the beginning of the 18^th century, the early English explorers together with several period of famine in Jamaica between 1780 and 1758 were lond in praises and they inspired plantation owners in the british west indies to petition king George III to import seedless fruit trees provide food for their salves.

The breadfruit pulps are made into various dishes. It can be pounded, fried, boiled or mashed to make portage . One of its high amount of carbohydrate, it an easily replaced such carbohydrate rich fruit like banana, though its hydrolysable carbohydrates are thougt to be higher (parldson,1984). Breadfruit is also known to be rich in fat, lash, fibre and protein (Tindal,1965).

       Breadfruit ( Treculia Africana) is a multipurpose tree species which belongs to the family moracea and it grows in the forest zone. Particularly the coastal swamp zone (Agbogidi and Onomaregbo, 1008) . It is widely grown in southern Nigeria for its seeds, and is known by various bridal names in the country such name include “afon”(Yoruba), Barafuta” (Hausa), “Ize” (Bin), “eyo”(Igala), “ediang” (efik) and “ukwa” (Igbbo).(Iruine, 1981; Onweluzo and Odume, 2008). The most popular of these tribal names is the Igbo tribal name which is “Ukwa” the specie is a large tree     which grows up to 30m high and it flowers between coterber and February (Isalami,2002). According to Okafor (1985), there are three varieties of African breadfruit, these include var. African, var. Mollis and var. Inverse. These are distinguished based on the size of the fruit heads and hairiness of the branches and leaves. Beside varieties, Africana and inverse thrive well in a wide range of soil from sandy to clay soil and require high rainfall and humidity as well as ample sunlight’s. Propagation is by seed, stem and budding which has helped production of the maturing tree fruit in about 2-4years, opening up the flood gate for mass production of breadfruit and as a result the need form an enhanced utilization of Africa breadfruit to match the production.

       In addition, African breadfruit variety rate higher in yield and nutrient.

2.2 SHELF LIFE OF BREADFRUIT

       African breadfruit is a large tree growing up to 30m high with a girth of 4.6m. It has a dense spreading crown and fluted trunk. The bark is grey, smmoth and thick excuding capions cram latex which later turns rusty red when cut (Agbogidi and Onomeregbor, 2008). The leaves are simple alternate, very large dark green, smooth above, tough and paler between with some hours on the 10^th-18^th pains of clear rein with painted tips and short stalk(Wac,2004).

       African breadfruit is a monvecious . Dictyledonous plant with flower crowded into compact heads. The flower of the both sexes are surrounded by specialize bracts between which stamen or stigmas project  above the surface of the flower head (Ugwuoke et al 2003). The fruits is round in shape, big, greenish yellow in colour and spongy in texture when ripe and contains numerous seeds, which are embedded at various depths in fleshy pulp Enible, 2007). The seeds are broen in colour with fibrous couting Okafor,1990).

2.3 UTILIZATION OF BREADFRUIT

       African breadfruit is a traditionally important edible fruit in Nigeria (Okafor,1989) whose importance is due to the potential uses its seed, leaves, timber, roots and bark. It is increasingly becoming commercially important in southern Nigeria hence, banyen and mbata(2006) described it as an important natural resource which contributed significantly to income and diatary intake of the poor. African breadfruit could be processed and utilized in variety of ways.

       The seeds are used for cooking and are highly nutritious as as pointed out by various authors (Okafor and Okolo, 1974; Okafor 1990; Onyekwelu and Fayose,2007). The seed are variously cooked as pottage or roasted and eaten with palm kernel as read side snacks. Apart from being with palm kernel as a main dish, the seeds are also processed into flour which has high potential usage for pastries (neay, 1989). The seeds are also used as flavouring in alcoholic drinks and edible oil can be processed from the seed of the (Iruine, 1981; Ugwuoke et al; 2003). Ejiofor et al;(1988) prepared a non-alcoholic beverage from seeds of the species which was found acceptable when taken without milk and sugar therefore, giving the beverage obtained from the species an obvious advantage over cocoa-derived beverage in view of the scarcity and expensiveness of milk and sugar in rural areas of development developing countries.

The wood is suitable for fire wood and charcoal production (field survey,2oo8). The breadfruit oil could be used for cooking, preparation of soaps in the pharmaceuticals, production of hair shampoo, alkyl resin used in paints and varnish industries due to the drying nature of African breadfruit oil with its high oil yield (Ajiwe et al; 1995). The bran and pulp of African breadfruit have been found to be nutritious for use in live stock feeds (Okafor,1090). The roots are used as a malaria tonic and worm expeller for children while the back is used as treatment for cough neck swelling and rheumatism (Iruine, 1981).

2.4 NUTRITIONAL VALUE OF AFRICAN BREADFRUIT

The African breadfruit produced by treculia a wild tro0pical evergreen free and has immense potential as a nutritional source for man (Osabord et al; 2009). Like most grain legumes cultivated in Africa, African breadfruit is a source of protein, fat, vitamin, mineral etc. African breadfruit like other grain legume is rich in protein than that for cereals and similar to most pulses and is also particularly high in aromatic amino acids which makes it a potential source of good quality protein (makinde et al,1985).  It is also rich in carbohydrate due to its high carbohydrate contents and could therefore serves as a good source of energy. African breadfruit seeds contain less fat than some other nuts and about 4-7 % total lipid content (Nwaokorie, 1983). It is therefore recommended, as part of weight reducing diet the seed are low in crude fibre and aklso not hgood source of dietary fibre , which is important jfor reducing

cholesteriol levels in the body to minimize risk of cardiouascalar disease caused by high plasma cholesterol(Umoh 1998). It is also a good source of vitamins like beta-carotene, vitamin c and folic acid (folate).

       African breadfruit is rich in some minerals notably magnesium, potassium, and calcium but poor in sodium, iron andcopper as repotted in literature (Oyenugo, 1968; Edet, 1982; Ejidike and Ajileye, 20070). They therefore need to be fortified with sodium, Iron and copper when used in food formulations because of their low inherent levels. African breadfruiyt seeds are so in thavonoid, polyphunols, cardiac glycoside,l saponins and authraguinoes which are know top have antimicrobial activity (Sofowor, 1980). The pressure of these secondary metabolite accounts for the usefulness of the seed medical purpose (Ebena et al 1995).

2.5 FOOD PRESERVATION BY DRYING

       Preservation of food by drying  is common practice in different parts of the world and It is used to extend theshelf life of food. Drying allows food to be preservedby removing the moisture in the food in order to prevent the growth of microorganisms that cause deterioration (mukhtar, 2009). Since drying removes the water from the food, the weight of the food them also reduces this not only makes it lighter but also shrinks it in size the by making it easy to store.

Direct food requiring no refrigeration makes it ieal fir domestic use as well as for use in the rough for domestic use as well as for use in the rough outdoors. Dryintg food is simple safe and easy to learn. Dried food are good source of quick energy and whole some nutrition, since they only thing lost during preservation is moisture (ww.part selection.com,,2013). Dreios foods are easy option for busy executives active women and children, all of whom can benefit form the case and nutrinational content of dried foods.

2.5.1 OVEN DRYING

An oven can easily and effectively be used to dry food ovens have all the three element needed for food drying-had, low humidly, and air flow. During food in the oven is a slow and time consuming process most ovensb do not have an in built fan and therefore they end up taking more time and enrgy to dry relatively small quantity of food ( ww.part select.com 2013).

2.5.2 SHADE DRYING

Shade drying is a drying technique which requires full air circulation. It should not be undertaken inside convectional building but is on open-side shed purposely built for shade drying. Shade drying takes a little longer than sun-drying but it presents the loss of a foods naturalic colour and better preserves its vitamins and minerals (www.part select.com2013).

       According to Rozis et al (1997), vitamins losses are often greater during pending than during drying. Loss of far soluble vitamins can also be reduced  by shadiingt and loss either soluble vitamins by careful slicing using sharp kunes. Ascorbic acod and carotene are subject to damage by oxidative process Riboflavin is light sensitive whereby thamine is heat sensitive and destroyed by sulfunin desolver,1970) sun drying causes large loss in carotene content. The retention vitamin in dehydrated food is generally superior in all counts than in sun dried foods.

       In drying, a food loses its moisture which results in increasing the concentration of nutrient in the remaining mass. Proteins, fats and carbohydrate43 are presnt in large amounts per unit weight in dried foods than in their fresh counter part the biological value of dried protein independent of the method of drying prolonged erxposure to high temperature can render the protein less useful in the dietary low temperature treatments of protein may increase the disgestibility of protein over native materials (Desrosier, 1970).   animal tissues do not contain lager amount of carhydrate and therefore their carhydrate deterioration are of minor importance

2.6 PHYSICAL PROPERTIES OF FOOD MATERIAL

physical properties of food are those prop[erties which are used in process design product and process optimization production development., food quality control and food process modeling, (Salin and Gulum sum 2006). Physical properties of agricultural materials affected how they are to be processed handled, stored and consumed and so are required in the design of planting, harvesting ans post harvest operations such as cleaning, conveying and storage. (Mosoum and Tbia 2003: Ktwati wale et al 200-wiham et al 2004). Processing techniques and handleing legumes require accurate knowledge of the physical properties such as shape, sze, porosity, surface areas, bulk density (Alobada, 1996)

2.6.1 POROSITY

The porosity is the fraction of the space in the bulk seeds which is not occupied by the seeds (Coskiner and kara baba,2007). Porosity also depends on geometry and surface properties of the materials the percent vood which unconsolidated mass of material such as grain hay and other porous materials are often needed in air flow and heat studies (Mohseni,1986). This property allows fluid to pass through the bulk, it is usedful in the calculation of rate of aeratron and cooling, drying and heating and the design of heat exchangers and drying and other similar equipment (Asoegwu et al, 2006)

2.6.2 DENSITY

Bulk density is the mass of a material per unit volume. It is the property that makes possible to separate them from materials they are less dense  than water ( Sirisomboon et al, 2007); pliestic et al, 2006; and cevat and Ozca, 2002). Decrease is bulk density is an indication red used overall quality of grain factor which commonly affect bulk density are infestation, excessive foreign matter and high percentage moisture content ( wfp, 2006).

The density is also a property thatmakes it it possible to separate the material that are less dense that water. The density is a character that can be used to design separation or cleaning process. According to Eke et al; 2007, the three density indicator the African breadfruit seeds float water, whereas bambara seeds do not.

Bulk density and porosity affect the structural loads and are important parameter in designing of drying and storing system.

2.6.3 SPHERICITY

Sphericity of the seeds indicate the ability of the seed to roll. Bambara seed are more spherical and will roll rather than slide unlie African breadfruit seeds (Mporokwene et al, 2008). This property is useful in the design of hopper, chutes, storage facilities and dehilling equipments for seeds (Mporokeane et al,2006).

2.6.4 SURFACE AREA

The surface area affects the velocity air steam that can be used in order to separate seed from unwanted material in pneumation conveying specific surface area as consider during mass and energy transfer through the surface of seeds (asoiro et al,2011).

2.6.5 SIZE AND SHAPE OF SEEDS 

These properties are always consider when designing hopper and dehulling equipment for seeds.

2.7 EXATRACTION OF OIL

The breadfruit seeds were pulverized using and electric blender and therefore stored in polythen bags in a refrigerator. The oil was extracted  from the resulting power by adopting the method describe by association of official analytical chemist, which entailed using soxhlet apparatus to extract with petroleum spirit of boiling point between 40-600c. 200g of the ground breadfruit seeed nwere packed in muslin cloth and inserterd into the extracting solvent for period of eight hours at the end of this period, the solvent was recovered by rotary evaporator and residual oil was oven- dried at 75c for one hour. The soil was then transferred to a desiccators and allowed to cool before being weighed.

The drying, cooling and weighing was repeated until a constant dry weight was obtained. The extracted oil was sample sealed in dark brown coloured glass bottle and kept for analytical tests. Seed are important source of nutritional oils, industrial raw materials and nutraceuticals. The characteristics of oils from different source depend mainly on their composition; no oil from a single source can be suitable for all purpose thus the study of their constituent is important the antioxidant property was average low. Over all suggest that the oil will be a good candidate for conventional oil and good raw materials for soaps, paint and food industries.

2.8 ECONOMIC IMPORTANCE OF BREADFRUIT

The breadfruit is an important staple food and the seeds are eaten boiled or roasted.  The fruit is a source of vitamins A and B, starch, and calcium, it is eaten cooked, boiled , baked, roasted or fried fermented fruit is made into a cheese. Like paste, which is formed to cakes and baked. it can be cooked and dried for long term storage . The bark provides a fibre and a latex are used for caulking boats, as a glue to catch birds, as a chewing gum and it also has medical property.

Leaves and fallen fruit are fed to livestock. The wood is used for canoes, surfboard, toys and light construction as ornamentals. Bread fruit trees also gives shelter and food for important plant pollination and seed disperser such as honeybees, birds and fruit bats.

Breadfruit is high in energy from carbohydrate and low in fat. It is a good source of fibre, calcium, copper, iron, magnesium, potassium, thiamine and niacin. Some varieties are good source of anti oxidants and carotenoids.

REFERNCES

THEKOROYE  A.I AND NGODI P.O (1985)

Integrated food science and technology for the tropics macmillan publisher London. page.

PERSON D (1976): The chemical analysis food  (seventh edition) Churchill Living stone pubished London . page.  

                     

CHAPTER THREE

3.0 Material and method

3.1 source of materials

The matured seeds of breadfruit  were purchased from ekeukwu market in owerri municipal.

3.2 sample preparation

The seeds of the breadfruit sample weighing 500g were crushed, using commercial grinder  and and fed to a soxhlet extracter fifted  with a 2L round bottomed flask ( rashid et al ,2008). The extraction was exected on a water bath for 6hours, with n-hexame . Te solvent was removed under vacuum, using a rotary evaporator the  amount of oil extracted was determined using the equation below.

FLOW CHAT ON BREADFRUIT OIL EXTRACTION

Matured Breadfruit seed

Sorting

Washing

Weighing

dehulled

Drying

Crust with electric blender

Packed in muslin cloth

Put in soxhlet apparatus

Oven dry at 75

Transferred to dedicator

Cool

Weighing

Bottled

Oil content (%) = weight of oil x 10

                         Weight of seed

The oil extracted was immediately analyzed for chemical properties and physical properties.

3.3 CHEMICAL PROPERTIES

3.3.1 IODINE VALUES

The Iodine value was determined according to the titre metric method (pearson 1970). Ioml of oil sample was poured into a dry glass stopper bottle of 250ml capacity and 10ml of carbon of Nij solution was added to the oil. About 20ml to stand in the dark for 30mins 15ml of (10%) potassium iodine and 100ml of water was aqdded and them titrated with 0.1m sodium thiosulphate solution using starch as indicator just before the end point. A blank was also prepared along side the oil sample iodine value was also calculated from the formula.

Iodine value (wijis) = v₂-v₁ x 1.26g

                           Volume of sample

3.3.2 PER5OIDE VALUE

In determining the peroxide value, weigh out 10ml of oil sample into a clear dry boiling tube and while it is still liquid, add 1g powered potassium Iodine and 20ml of solvent mixed place the tube in boiling water so that the liquid boils within 30 seconds. Pour the content quickly into a flask containing 2oml of potassium  Iodide solution (5%), wash out the tube twice with 25ml water and titrate with 0.002m sodium thiosulphate solution using starch as an indicator. perform titrate for blank after that (AOAC)1984)

Peroxide value is therefore calculated thus, peroxide value= Titre value x 0.002x1000

              Volume of sample used.

3.3.3 ACID VALUE

Acid value gives rise to the free fatty acid value.the determine the acid value,25ml diethyl either was mixed with 25ml ethanol and 1ml phenolphthalein indicator and was carefully neutralized with 0.1mol NaoH.dissolve 10ml volume of the oil sample in the mixed neutral solvent and titrate withwith aqueous 0.1mol NaoH shaking constantly until a pink colour which persist for 15 seconds is obtained.

       The acid value = titre value Mu x 5.61

                                   Volume of sample used

Hence,free fatty acid is calculated thus;

F.F.A = Acid value

    

3.3.4 SAPONIFICATION VALUE

In determining the spaponification value,weigh 10ml of the oil sample into a conical flask and add exactly 25ml of the alcoholic potassium hydroxide solution attach a reflux condenser and heat the flask in boiling water for 1hr shaking frequently 1ml of phenolphthalein was then added,then litrate the excess alkali with 0.5m hydrochloric acid till it change colour[titration =”a”ml].carry out another titration for the blank after that[titiration =”b”ml].

       Saponification value =[b-a]x28.05                                                                       Volume of sample used

                                               

This process was carried out for both samples respectively.

3.4 PHYSICAL PROPERTIES

3.4.1 SPECIFIC GRAVITY

The density bottle was cleaned and dried ,then it was weighed.the density bottle was filled with distilled water and weighed while maintained at 20⁰c.the outer part of the bottle was then wiped and it was reweighed[Basser 1971].this procedure was carried out for both samples respectively:thus, the gravity  was calculated using the formula:

       Specific gravity = weight of sample                                                               weight of water

3.4.2 REFRACTIVE INDEX

The refractometer was used to determine the refractive index of the sample[Kyaria 2008].the refractometer was cleaned  before use.the prism assembly was opened,the lens tissue was removed,the prism was inspecked for cleanliness it was then cleaned with water.the liquid sample was placed on the depression in the lower prism,using a pipette then the prisms were closed experience showed how much sample was necessary,too much sample was messy while too little gave poor contract for reading therefore,with the help of a pipette,a medium extract from the samples were used on the depression.the illuminatior was moved upwards,the adjustment control was turned until the lower field got dark and the upper field light.focus was place on the cross hairs by moving by eyepiece. the dispersion correction wheel was turned until minimum color was seen,then the lamp was adjusted for maximum contract if necessary the adjustment control was turned to adjust the sharp dividing lines to precisely inter sect with cross hairs then the contect switch at the left side of the instrument was pressed,reading the top scale,estimating the 4^th decimal place.then the temperature reading was taken from the thermometer.                                                                                  The formular for determining refractive index is n = c/v                                              where n = index of refraction                                                      c = velocity of light in vacuum                                            v = velocity of light in the medium

3.4.3 COLOUR

After extraction,the sample was put in beaker and the colour was determined by mere observation with the naked eyes.

CHAPTER FOUR

4.0 RESULT AND DISCUSSION

4.1 RESULTS

Table 1

PHYSICAL PROPERTIES OF BREADFRUIT OIL

PROPERTIES                        OIL

Yield%                                 9.71

Specific gravity                      0.917

Viscosity at 28⁰c                     1.023 Cprus

Refractive index                       1.367

Color                                      clear light yellow

Table 2

CHEMICAL PROPERTIES OF AFRICAN BREADFRUIT OIL

CHEMICAL PROPERTIES               OIL

Acid value[mg/g]                          12.903

Saponificaton value[mg/g]             221.59

Iodine value[g/100g]                     164.97

Peroxide value[meq/kg]                  6.3

DISCUSSION

Based on table 1,the oil from the breadfruit is very low 9.71% to be considered an oil seed for commercial purpose,but its used may not be discouraged as it is important nutritionally.

Viscosity is a measure of the resistance of a fluild to deform under shear stree.it is commonly perceived as thickness or resistance to pouring the value of viscosity of the oil[1.023] extracted oil outside the range.

The breadfruit oil has a relative index of 1.367 which is up to the standard value and a specific gravity of 0.917 with its colour to be clear light yellow.

TABLE 2 shows the chemical properties of the breadfruit oil starting with acid value of 12.903[mg/g] which shows the presence of free fatty acid present in the oil which indicate spoilage.the saponification value was found to be high 227.5[mg/g] this show that the oil is highly companble with results specified for quality oil.

The breadfruit oil has iodine value of 164.97[g/100g] which shows that is not a good drying oil which is of the range of 18⁰ suitable for alky resins for paint formulation or use as varnishes. The peroxide value is low,the low value of peroxide value is indicative of low level of oxidative rancidity of the oil and also suggest strong presence or high level of antioxidant.the peroxide value is low and is a pointer to the fact that the oil maybe easily susceptible to deterioration.

  

                  

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

The percentage oil content of the breadfruit whose yield is low, satisfactory result could not be achieved by solvent extraction process, using laboratory  soxhlet apparatus. the viscosity value obtained oil outside the range. The refractive index was up to standard required for industrial purpose. the presence of high level of acid value shows that the oil is prone to spoilage with it saponification value to be 221.59[mg/g].

The oil is not a good drying oil with its iodine value to be 164.97[g/100g],but it peroxide value is low indicating low level of oxidative randity, high level of antioxidant and easy deterioration all this value however, shows that breadfruit oil will be very useful in soap making industries due to its high saponificaton value.

5.2 RECOMMENDATION

It is recommended that more research should be done in the extraction of this particular oil since it has high saponification value and high presence of antioxidant.

It is also recommended that the oil should be subject to refine which may also impure its quality for industrial purpose.

References

Ajiwe vi Okeke co, Agbo HU(1995) Extration and

         Utilization of breadfruit seed oil (Treculia Africana).

         Btoresour Technol 53:183-184.

Akubor np1, Isolukwu pc, Ugbade O, Onimawo IA(200),

          Proximatecomposition and functional properties of

          African breadfruit kernel and wheat flour

          Blenders, food Res. Int 33:707-712.

AOAC (1990) Official method of analysis of Association of

          official Analysical chemist international, 18^th Ed(W.Horwitz, G.W Latimer, eds).

AOAC (1997),Association of official analytical chemists

         society champaign, IL. Accessed  on www

          bioriginal .com.

THEKOROYE  A.I AND NGODI P.O (1985)

              Integrated food science and technology for the

              tropics Macmillan publisher London. page.

PERSON D (1976): The chemical analysis food (seventh

               edition) Churchill Living stone pubished London

               . page.