Proximate composition, functional properties and oil characterization of ‘Kpaakpa’ (Hildegardia barteri) seed

Abstract

Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and functional properties were determined on both the defatted and undefatted flours. The crude ‘kpaakpa’ seed oil was extracted (using hexane solvent) and characterized. The result of proximate analysis showed the moisture content, ash, fat, crude fibre, protein and carbohydrate contents to be 11.18, 5.6, 37.92, 6.45 31.53 and 7.37% respectively for undefatted flour and 18.6, 6.8, 4.37, 1.99, 26.52 and 41.72% respectively of the defatted flour sample. The results of functional properties did not show a consistent behavior for all the parameters analyzed for both defatted and undefatted ‘kpaakpa’ seed. However, it showed that defatting operation increased most of the functional properties except for bulk density and wettability which increased in undefatted ‘kpaakpa’ seed flour. The results obtained for the oil characterization of the extracted crude ‘kpaakpa’ seed oil showed 0.86 g/g for specific gravity, 0.87g/ml for density, 8.84 mgKOH/g for peroxide value, 55.36% for unsaponifiable matter, 56.48% for iodine value, 0.30% for free fatty acid (FFA) and 0.59% for acid value. The results obtained in this study indicate that both the defatted and undefatted ‘kpaakpa’ seed flour can be utilized in food system because they are good sources of protein, can be used to substitute or supplement flours with low protein in food production and can as well be useful sources of low-fat fabricated foods as well as animal feeds. The oil however can be utilized commercially for production of vegetable oil.