Abstract
AbstractMoringa concanensis seed fat and its randomized product have been subjected to pancreatic hydrolysis. Glyceride compositions have been calculated from the original fatty acid composition and those of the monoglycerides produced by hydrolysis. The per cent GS3 content of the interesterified product has also been determined by the combined techniques of thin layer chromatography on silver nitrate impregnated silica gel and colorimetry.
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