PHYSICO-CHEMICAL CHARACTERIZATION OF OIL AND DEFATTED MEAL FROM ANACARDIUM OCCIDENTALE ACCLIMATED TO TEVAL IN NORTHEN BENIN

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AuteurWOTTO, VALENTIN DIEUDONNE
AuteurNDAYISHIMIYE, VITAL
AuteurYETE, PELAGIE
AuteurSESSOU, PHILIPPE
AuteurAGBANGNAN DOSSA, COKOU PASCAL
AuteurSOHOUNHLOUE, DOMINIQUE
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2015
ResumeThis work focuses on the physico-chemical characterization of oil and defatted meal obtained from the kernels of Anacardium occidentale acclimated in Benin. The lipidic potential of the roasted cashew nutkernelsis 51.80±0.38%. The extracted oil, liquid at room temperature, is dark yellow with a pleasant aroma of toasted kernels. Chemical properties (acid, saponification, peroxide, and iodine index) and the fatty acids profile have been determined for the oil. The fatty acids profile showed a predominance of the unsaturated fatty acids specially oleic acid (44%), palmitoleic acid (13%) and linoleicacid (12.5%). The acid index (1.14 mg KOH/g) and peroxide index (8.08 meq O2/kg) are in agreement with the Codex Alimentarius (1999). The high iodine value (108.84 g I2/100g) explains the unsaturated nature of the oil. The saponification index (205.29 mg KOH/g) is almost the same with saponification index of the common edible oils; this high value could direct the oil to be used in soap factory. The protein content is 38.64% and the main minerals present are phosphorus (1.233%), potassium (1.287%), magnesium (0.480%) and calcium (0.133%). Sodium, iron, zinc, copper and manganese are at low concentrations (0.002 to 0.037%). Given this composition, the defatted meal rich in minerals and especially protein could be used inhuman and animal nutrition.
Autre identifiant2278 – 4357
Autre identifiantBECDB-4318
URIhttps://dspace.uac.bj/handle/123456789/4108
Languefr
Fait partie deWorld Journal Of Pharmacy And Pharmaceutical Sciences
SujetAnacardium occidentale
Sujetlipidic potential
Sujetfatty acid profile
Sujetdelipidated cake
TitrePHYSICO-CHEMICAL CHARACTERIZATION OF OIL AND DEFATTED MEAL FROM ANACARDIUM OCCIDENTALE ACCLIMATED TO TEVAL IN NORTHEN BENIN
TypeArticle

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