Comparative physico-chemical evaluation of kombo kernel fat | 15987
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African Journal of Food Science and Technology

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Comparative physico-chemical evaluation of kombo kernel fat produced by three different processes


R. D. Nagre, I. Oduro, W. O. Ellis

Characterization of fats and oils is important in assessing their potential economic uses. This study was carried out to determine and compare the physicochemical characteristics of a pressed crude fat (PCF), solvent extracted fat (SEF) and the refined pressed fat (RPF) from the kernels of Pycnanthus angolensis (Pycnanthus Kombo). The stability of the Kombo fat over a period of 21weeks was also investigated. Solvent extraction recorded a higher yield of 74.13 (±2.21)% compared to 41.08(±0.56)% by mechanical pressing. A comparison of the physicochemical characteristics of the three fat samples showed significant (p< 0.05) differences. The high saponification value suggests that the Kombo fat, preferably the refined fat is suitable for soap production. The low iodine value indicates a high degree of saturation of the fat as well as its non-drying nature. Stability of the crude fat under ambient conditions over the period of study was partly due to the presence of a natural antioxidant. Thus the fat is a good source of natural antioxidant in the stabilisation of human and animal foods against rancidity, colour and odour development.

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