Extraction and utilization of breadfruit seed oil (Treculia africana)

Effect of drying conditions and solvent type on the physicochemical composition of African breadfruit (Treculia africana)

“…The mean specific gravity obtained in this study (0.878) is similar to the value (0.934) obtained by Ajiwe et al (1995) at room temperature in a similar research involving T. africana oil. Percentage yield was obtained for each of the oil samples (Table 1).…”

“…Percentage yield was obtained for each of the oil samples (Table 1). Comparing the range of percentage yield of T. africana oil (15.50-21.92%) obtained under different conditions in this study with the yield of T. africana oil (20.83%) recorded in a similar research shows that the results are within range (Ajiwe et al, 1995).…”

“…need to focus on indigenous plant species containing oil to meet the increasing demand for vegetable oil (Cravotto et al, 2011). Treculia africana is a multipurpose tree crop in the tropics and belongs to the family Moraceae and the seed contains edible fruit with high nutritional value (Ajiwe, 1995). In Nigeria, African breadfruit is commonly grown in South-Eastern and South-Southern parts of the country where their seeds are locally known as 'afon' and 'ukwa' in Ibo and Yoruba local dialects (Hatchinson, 1973).…”

Effect of Retting of African Breadfruit Pulp on the Oil Characteristics of the Seeds

“…The FFA and acid value of the oils extracted from ABF are low which indicates that they probably could be stored for a long time without spoilage through oxidative rancidity and will find application as edible/cooking oils [28,29]. The saponification values were high although most of these values were comparable to 146.44 ± 4.76 from the ABF seed oil extracted by Ajiwe et al [27,28] for the saponification values of physic nut and Nicker nut as 112 ± 0.20 and 197.12 ± 0.08, respectively [30][31][32][33].…”

“…This indicates that the mixed microbial cultures that were used to bring about retting at a faster period of time gave a reasonably low acid value which augurs well with its use as edible/cooking oil. The FFA of the ABF oil extracted ranged from 1.692 to 4.875 with These values were within the maximum limit of <5% as seen in the FFA value of high grade palm oil in Nigeria [26,27]. The maximum FFA value was 4.875 and analyzing the values showed that as the rate of retting became faster (i.e., less duration of complete retting), the less the FFA value (i.e., the FFA decreases).…”