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Publication date: 12 September 2016

Babatunde Stephen Oladeji, Oluwatoyin Ajoke Irinkoyenikan, Olasunkanmi Saka Gbadamosi, Samson Ishola Ibironke, Charles Taiwo Akanbi and Kehinde Adekunbi Taiwo

The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria.

121

Abstract

Purpose

The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria.

Design/methodology/approach

Two normal maize endosperm varieties, yellow SUWAN-ISR (YNM) and white ART/98/SW05-OB-WC (WNM), and one yellow QPM variety, TZE-POP-DT-STR-QPM (YQPM), were selected for the study. Physico-chemical properties, physical tests, proximate composition analysis, functional properties and characteristics and amino acid profile tests were carried out on the grains using standard methods.

Findings

Protein was significantly higher (p < 0.05) in YQPM (10.49 per cent) than in normal endosperm, YNM (8.83 per cent) and WNM (8.50 per cent). Amino acid profile of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found to be better than the other two, with highest hydration capacity and increase in volume after cooking (90.8 ± 0.01 g/1000 grains and 147.53 ± 0.02 per cent).

Originality/value

YQPM will be highly beneficial in the tropics, where maize is grown as the major staple food to reduce hunger and malnutrition because of its amino acid balance and its better cooking quality.

Details

Nutrition & Food Science, vol. 46 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 13 July 2015

Adewale Williams Adebayo, Babatunde S Ogunsina and Olasunkanmi Saka Gbadamosi

– This study aims to investigate some physicochemical characteristics of Hildegardia barteri seed oils obtained by cold-pressing and solvent extraction procedures.

216

Abstract

Purpose

This study aims to investigate some physicochemical characteristics of Hildegardia barteri seed oils obtained by cold-pressing and solvent extraction procedures.

Design/methodology/approach

Crude oil samples were obtained from the kernels by cold pressing and solvent extraction. The physicochemical properties of the oil samples were investigated according to the standard procedures in published works of literature.

Findings

The oil yield was 55.7 and 97 per cent for cold-pressed kariya seed oil (CPKSO) and solvent-extracted kariya seed oil (SEKSO), respectively. Specific gravities, refractive indices, viscosities, iodine value, saponification value, peroxide value and acid value were 0.8742 and 0.9036; 1.4629 and 1.4584; 75.93 and 74.90 mPa.s; 55.78 and 53.56 g of I2/100g of oil; 249.76 and 253.90 mg KOH/g; 4.86 and 5.02 meq KOH/g; 2.12 and 2.09 mg KOH/g of oil for CPKSO and SEKSO, respectively. The physicochemical characteristics of kariya seed oil were not significantly affected by extraction method. The fatty acid profiles of CPKSO and SEKSO showed that the two oil samples contain 24.2 and 23.7, 31.3 and 29.3, 23.2 and 23.7 and 19.6 and 21.3 per cent of myristic, palmitic, stearic and linolenic acids, respectively. Lauric and oleic acids were present in very little proportions of 0.3 and 0.41; and 0.01 and 0.03 per cent, respectively, whereas linoleic acid was 1.4 per cent for the two oil samples. Significant differences in fatty acid profiles were observed for lauric, palmitic and linolenic acids (p = 0.05). Saturated and unsaturated fatty acids were about 79.0 and 77.11 per cent and 21.01 and 22.73 per cent for CPKSO and SEKSO, respectively.

Practical implications

This work promotes H. barteri tree beyond its use as a mere ornamental plant. The non-conventional seed oil it produces may find relevance in the food or biofuels industry subject to further investigation.

Originality/value

This study is the first to document the extraction and physicochemical properties of kariya seed oils.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

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