Table of Contents
Journal of Food Processing
Volume 2015 (2015), Article ID 971871, 4 pages
http://dx.doi.org/10.1155/2015/971871
Research Article

Quality Evaluation of Oil from Seeds of Wild Plant Tylosema fassoglensis in Kenya

1Food Technology Division, Kenya Industrial Research and Development Institute, P.O. Box 30650, Nairobi 00100, Kenya
2School of Public Health, Moi University, P.O. Box 27691, Nairobi 00506, Kenya

Received 27 May 2015; Revised 29 June 2015; Accepted 2 July 2015

Academic Editor: Harshadrai M. Rawel

Copyright © 2015 Ojwang D. Otieno et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Tylosema fassoglensis is a plant species that is native to Sub-Saharan Africa. The aim of this study was to evaluate the physicochemical properties of oil from T. fassoglensis in Kenya. Seeds of T. fassoglensis were collected from Mombasa, Taita Taveta, Homa Bay, and Siaya regions. Counts of T. fassoglensis in each region were recorded during the entire survey period. The highest distribution was recorded in Homa Bay followed by Siaya region. Distribution was the least in Taita Taveta and Mombasa regions. The analysis of the physicochemical characteristics of the oil was performed according to the official methods of analysis and the recommended practices of the American Oil Chemists Society. Oil content of 36.4% was obtained. The oil had refractive index 1.47 at 40°C, peroxide value 6.34 meq O2/kg, iodine value 94.06 g of I2/100 g, saponification value 145.93 mg KOH/g of oil, acid value 2.49 ± 0.56 mg KOH/g of oil, and unsaponifiable matter 5.87 g/kg. The oil had Lovibond color index of 2.0Y+28.0R. Oil content of T. fassoglensis is comparable with those of most oil crop under commercial production. The physicochemical properties of oil from T. fassoglensis are within the range recommended by FAO/WHO and hence suitable for human consumption.