Comparison of the physico-chemical characteristics, oxidative and hydrolytic stabilities of oil and fat of cyperus esculentus L. (yellow nutsedge) and butyrospermum parkii (shea nut) from Middle-Belt States of Nigeria

Abstract

The physico-chemical characteristics, oxidative and hydrolytic changes during storage and accelerated conditions of yellow nutsedge oil and shea fat were studied and comparisons made on the variables. The solvent extract of yellow nutsedge gave an oil yield of 22.3% and that of shea nut gave a fat yield of 52%. The saponification value, non-saponifiable matter, iodine value, refractive index (at 250°C) and colour were 188mg KOH/g, 0.5%, 104.8, 1.4672, and golden yellow respectively for yellow nutsedge oil while for shea fat they were, 191mg KOH/g 3.01%, 59.5, 1.4675 and milky white respectively. The hydrolytic changes occurring over 9 weeks period for solvent extract of yellow.

Keywords: physico-chemical characteristics, cyperus spp, oil and fat, Nigeria

Nigerian Food Journal Vol. 23 2005: 33-39