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EXTRACTION AND CHARACTERIZATION OF WHITE MUCANA PRURIENS VAR. UTILIS SEED OIL
TABLE OF CONTENT
CONTENT
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENTS
CHAPTER ONE
1.0 PREAMBLE
1.1 INTRODUCTION
1.2 OBJECTIVE OF STUDY
1.3 SCOPE OF WORK
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 FATS AND OILS
2.2.0 COMPONENTS OF MUCUNA SEEDS
2.2.1 NUTRITIONAL PROPERTIES
2.2.2 ANTINUTRITIONAL PROPERTIES
2.2.3 PHARMACEUTICAL PROPERTIES
2.3.0 PLANT FATTY ACIDS AND OIL
2.4.1 RENDERING
2.4.2 PRESSING OR EXPELLING
2.4.3 SOLVENT METHOD
2.4.4 SUPERCRITICAL METHOD
2.4.5 ENZYME METHOD
2.5.0 REACTIONS OF FATS AND OILS
2.5.1 RANCIDIFICATION
2.5.2 HYDROGENATION
2.6.0 PROPERTIES OF LIPIDS
2.6.1 CHEMICAL INDICES
2.6.2 PHYSICAL INDICES
2.7.0 USES OF FATS AND OIL
2.7.1 FOOD INDUSTRY
2.7.2 FATS IN SOAP AND DETERGENT INDUSTRY
2.7.3 FATS IN THE COATING INDUSTRY
2.7.4 FATS IN THE COSMETIC INDUSTRY
2.7.5 FATS IN PHARMACEUTICAL INDSUTRY
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SOURCING OF SAMPLES
3.2 PREPARATION OF SAMPLES
3.3 OIL EXTRACTION
3.3.1 DETERMINATION OF PERCENTAGE OIL YIELD
3.4 DETERMINATION OF PERCENTAGE MOISTURE
3.5.0 OIL ANALYSIS
3.5.1 DETERMINATION OF RELATIVE DENSITY
3.5.2 DETERMINATION OF MELTING TEMPERATURE
3.5.3 DETERMINATION OF IODINE VALUE
3.5.4 DETERMINATION OF PEROXIDE VALUE
3.5.5 DETERMINATION OF PH OF THE OIL
3.5.6 DETERMINATION OF ACID VALUE
3.5.7 DETERMINATION OF SAPONIFICATION VALUE
3.5.8 FATTY ACID COMPOSITION USING TLC
3.5.9 FATTY ACID PROFILE OF THE OIL USING GLC
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 RESULTS
4.2 DISCUSSION
4.3 CONCLUSION
REFERENCE
APPENDIX I
APPENDIX II
TABLE OF CONTENT
CONTENT
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENTS
CHAPTER ONE
1.0 PREAMBLE
1.1 INTRODUCTION
1.2 OBJECTIVE OF STUDY
1.3 SCOPE OF WORK
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 FATS AND OILS
2.2.0 COMPONENTS OF MUCUNA SEEDS
2.2.1 NUTRITIONAL PROPERTIES
2.2.2 ANTINUTRITIONAL PROPERTIES
2.2.3 PHARMACEUTICAL PROPERTIES
2.3.0 PLANT FATTY ACIDS AND OIL
2.4.1 RENDERING
2.4.2 PRESSING OR EXPELLING
2.4.3 SOLVENT METHOD
2.4.4 SUPERCRITICAL METHOD
2.4.5 ENZYME METHOD
2.5.0 REACTIONS OF FATS AND OILS
2.5.1 RANCIDIFICATION
2.5.2 HYDROGENATION
2.6.0 PROPERTIES OF LIPIDS
2.6.1 CHEMICAL INDICES
2.6.2 PHYSICAL INDICES
2.7.0 USES OF FATS AND OIL
2.7.1 FOOD INDUSTRY
2.7.2 FATS IN SOAP AND DETERGENT INDUSTRY
2.7.3 FATS IN THE COATING INDUSTRY
2.7.4 FATS IN THE COSMETIC INDUSTRY
2.7.5 FATS IN PHARMACEUTICAL INDSUTRY
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SOURCING OF SAMPLES
3.2 PREPARATION OF SAMPLES
3.3 OIL EXTRACTION
3.3.1 DETERMINATION OF PERCENTAGE OIL YIELD
3.4 DETERMINATION OF PERCENTAGE MOISTURE
3.5.0 OIL ANALYSIS
3.5.1 DETERMINATION OF RELATIVE DENSITY
3.5.2 DETERMINATION OF MELTING TEMPERATURE
3.5.3 DETERMINATION OF IODINE VALUE
3.5.4 DETERMINATION OF PEROXIDE VALUE
3.5.5 DETERMINATION OF PH OF THE OIL
3.5.6 DETERMINATION OF ACID VALUE
3.5.7 DETERMINATION OF SAPONIFICATION VALUE
3.5.8 FATTY ACID COMPOSITION USING TLC
3.5.9 FATTY ACID PROFILE OF THE OIL USING GLC
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 RESULTS
4.2 DISCUSSION
4.3 CONCLUSION
REFERENCE
APPENDIX I
APPENDIX II
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