Abstract
The oil content of brown and white acha seeds was extracted and characterized using the AOAC procedure. Consumption of these grains by people with health-related diseases necessitated this study to authenticate its nutritional values. The physicochemical characterization revealed the two oils to have low oil yields of high quality. Biochemical profiling of the seeds showed that both oils have high concentration of polyunsaturated fatty acids, vitamins A and E and other minor constituents. These results indicate that brown and white acha seeds are excellent sources of healthy nutrients to humans.Â
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