| Abstrakt: |
Parkia biglobosa beans (PBB) have some inherent economic and medical significance and have been gaining attention in some developing and developed parts of the world; hence, the need for acceptable process conditions without altering its beneficiation. In this study, the effect of thermal technique processes (natural convection, forced convection, and oven drying techniques) on the imperative parameters (physicochemical and proximate compositions) of extracted oils from PBB was investigated. Natural convection drying technique (NCDT) gave a preferable result on the crude fiber, moisture content, and ash content of the proximate composition. Improved crude fat (35.3333 ± 0.70946a) was obtained from oven drying technique (ODT). The proximate profiles showed that PBB from the three drying techniques is beneficial and nutritional. The physicochemical parameters were within the acceptable limit. Acid value ranges from 4.0203 ± 0.16166a–6.8253 ± 0.16166c mg/KOH/g, peroxide value from 0.1667 ± 0.05774a–1.93333 ± 0.20817c meqO2/Kg, iodine value from 292.8847 ± 0.87930a–318.6033 ± 9.37790b I2/100g, and saponification value from 179.8733 ± 0.04619a–180.5900 ± 0.01732c mg/KOH. Based on the results obtained, P. biglobosa bean oil (PBBO) had a better shelf life than most common oils compared and would resist lipolytic and oxidative deterioration; hence, PBBO would find relevance as edible and industrial raw material feedstock. [ABSTRACT FROM AUTHOR] |
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