Physico-chemical Properties of Baobab Seeds Crude Oil and It’s Use in Food Frying

Abstract

This study was conducted at Sudan University of Science and Technology, College of Agricultural Studies, Department of Food Science and Technology in order to recognize the physical and chemical properties of baobab seeds crude oil and .use it in food frying process The seeds were milled for proximate analysis which include oil content, protein content, moisture content, total ash, crude fiber, and carbohydrate, then the results were recorded 27.5%, 14.0%, .5.7%, 3.4%, 15.0%, 34.4% respectively The oil was extracted by mechanical pressing, then the physical properties density, viscosity, refractive index, and moisture content were tested, the results were recorded 0.9139, 22.6 poise, 1.4690, .0.1% respectively Also the chemical properties peroxide value, free fatty acids, saponification value, and iodine value, were tested, the results were recorded 9.9 .meqo2/kg, 1.8%, 240.4, 54.0 respectively The fatty acids composition were determined as oleic acid, linoleic acid, palmitoliec acid, palmitilaidic acid, palmitic acid, stearic acid, arachidic acid, lauric acid, capric acid, and others, the results were recorde25.7, 30.1, 0.2, 1.3, 17.8, .1.0, 1.4, 0.03, 0.04%, and 22% respectively The statistical analysis showed that there was ≤ significant difference (P 0.05) in physical properties moisture content 0.2, viscosity 26.6, of baobab seeds crude oil after first frying compared with a refined commercial edible oil 0.1, 9 23.7,respectively, while there was no significant difference (P ≤ 0.05) in density 0.9 123,refractive index 1.4700, of baobab seeds crude oil after first frying compared[ with a refined commercial edible oil 0.9164, 1 .4730 respectively, also thestatistical analysis showed that there was significant ≤ difference (P 0.05) in viscosity 38.3 of baobab seeds crude oil after second frying compared with a refined commercial edible oil 25.9, while there was no significant difference (P ≤ 0.05) in moisture content 0.2, density 0.9170, and refractive index 1.4700, of baobab seeds crude oil after second frying compared with a refined commercial edible oil 0.1, 0.9158, 1.4740 respectively. Also there was ≤ no significant difference (P 0.05) in chemical properties peroxide value 9.9, of baobab seeds crude oil before frying compared with a refined commercial edible oil 9.9, also there was no significant difference (P ≤0.05) in peroxide value 12.9 of baobab seeds crude oil after second frying compared with refined commercial edible oil 15.9, while there was significant difference (P ≤ 0.05) in peroxide value 9.9, of baobab seeds crude oil after first frying compared with a refined commercial .edible oil 13.9 The statistical analysis showed that there was significant difference (P ≤0.05) in free fatty acids 1.8, 1.9, 1.7 of baobab seeds crude oil before and after first and second frying compared with refined .commercial edible oil 0.6, 0.6, 0.6 respectively The statistical analysis showed that there was no significant difference (P ≤ 0.05) in organoleptic test color, texture, flavor, taste, and acceptability of potato fried by baobab seeds crude oil after first 10 ‫‪compared with a refined‬‬ ‫‪.commercial edible oil‬‬ ‫‪frying‬‬ ‫‪second‬‬ ‫‪and‬‬