Developing an appropriate technology for the extraction of kombo kernel fat (butter) and evaluating the quality of the fat
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Date
2005-11-09
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Abstract
Kombo nuts commonly called the African nutmeg are known to be rich in fat (butter). The fat from the nuts is reported to have several industrial applications. However, the common method of fats extraction used in Ghana is still that of the traditional aqueous extraction process. This method has several limitations. This study was therefore carried out to maximize the yield of kombo kernel fat using a mechanical pressing technique and to evaluate the quality of the fat. The study showed high oil extraction efficiencies (OEEs) at 60°C and 8.0%, 80°C and 12.0% and 100°C and 8.0% with OEE of 83.6%, 83.0% and 86.1% respectively. Based on this technique, the Kombo fat is best extracted at a paste (milled kernels) optimum temperature of 100°C and moisture content of 8.0%. The quality of the fat samples; pressed crude fat (PCF) and refined fat (RF)) from the best conditions of extraction and a solvent extracted fat sample (SE) was evaluated. The parameters determined were fatty acids profile, free fatty acids, acid value, saponification value, ester value, iodine value, peroxide value, p-Anisidine value, totox value, unsaponifiable matter, calorific value, melting point, specific gravity, and refractive index. The solvent extracted sample was observed to exhibit a higher fat quality than the rest The predominant fatty acids of each fat sample were Lauric acid, Myristic acid and Myristoleic acid. The acid values of the SE, PCF, and RF were 24.31, 36.57 and 1.26mg KOH/g fat respectively; the refractive indices were 1.461, 1.466, and 1.451 whilst the saponification values were 238.0, 234.5 and 249.2mg KOH/g fat respectively. The iodine values of the SE (64.9g I2/l00g fat), PCF (70.6g I2/l00g fat), and RF (30.6g I2/100g fat) were less than 100 indicating that the Kombo fat is a non-diying fat. The kombo fat was stable under ambient conditions over a period of 21 weeks without significant changes in free fatty acids and peroxides formation. Qualitatively, the presence of carotenoids and terpenoids (terpenes) were detected in the solvent extract and the pressed crude fat. The properties of the Kombo fat show that it has potentials for both medicinal and industrial applications. The soaps produced from the three fat samples were observed to exhibit good physical and chemical properties. This method can therefore be used for the commercial extraction of Kombo fat with high efficiency.
Kombo nuts commonly called the African nutmeg are known to be rich in fat (butter). The fat from the nuts is reported to have several industrial applications. However, the common method of fats extraction used in Ghana is still that of the traditional aqueous extraction process. This method has several limitations. This study was therefore carried out to maximize the yield of kombo kernel fat using a mechanical pressing technique and to evaluate the quality of the fat. The study showed high oil extraction efficiencies (OEEs) at 60°C and 8.0%, 80°C and 12.0% and 100°C and 8.0% with OEE of 83.6%, 83.0% and 86.1% respectively. Based on this technique, the Kombo fat is best extracted at a paste (milled kernels) optimum temperature of 100°C and moisture content of 8.0%. The quality of the fat samples; pressed crude fat (PCF) and refined fat (RE)) from the best conditions of extraction and a solvent extracted fat sample (SE) was evaluated. The parameters determined were fatty acids profile, free fatty acids, acid value, saponification value, ester value, iodine value, peroxide value, p-Anisidine value, totox value, unsaponifiable matter, calorific value, melting point, specific gravity, and refractive index. The solvent extracted sample was observed to exhibit a higher fat quality than the rest. The predominant fatty acids of each fat sample were Lauric acid, Myristic acid and Myristoleic acid. The acid values of the SE, PCF, and RE were 24.31, 36.57 and 1.26mg KOH/g fat respectively; the refractive indices were 1.461, 1.466, and 1.451 whilst the saponification values were 238.0, 234.5 and 249.2mg KOH/g fat respectively. The iodine values of the SE (64.9g I2/l00g fat), PCF (70.6g I2/l00g fat), and RE (30.6g I2/l00g fat) were less than 100 indicating that the Kombo fat is a non-drying fat. The kombo fat was stable under ambient conditions over a period of 21 weeks without significant changes in free fatty acids and peroxides formation. Qualitatively, the presence of carotenoids and terpenoids (terpenes) were detected in the solvent extract and the pressed crude fat. The properties of the Kombo fat show that it has potentials for both medicinal and industrial applications. The soaps produced from the three fat samples were observed to exhibit good physical and chemical properties. This method can therefore be used for the commercial extraction of Kombo fat with high efficiency.
Description
dissertation presented to the Department of Biochemistry and Biotechnology,Kwame Nkrumah University of Science and Technology in partial
fulfilment of the requirements for the award of Master of Science in Food Science and Technology, 2005