Description
ABSTRACT
The research project studies the analysis of pear and its oil. The mesocarp from edible African pear “DacryodesEdulis” were evaluated for their oil yield. The pulp from this pear were oven dried at 100oC-105oC to a moisture content level of 29%.The mesocarp was subjected to proximate analysis to determine the percentage of the moisture, ash, fat, crude fibre, crude protein and carbohydrate content which resulted to the values of 29%, 2%, 19.6%, 25.5%, 11.9%, and 12% respectively. Then the dried sample was pulverized by using hammer mill and the oil was extracted by solvent extraction using n-hexane. The oil extracted were analyzed for the chemical properties i.e. (Acid value, saponification value, peroxide value, iodine value) etc. the values obtained are respectively 8.41gm/KOH/gm, 185.1gm/KOH/gm, 2.8gm/KOH/gm 3.96gm/iodine/gm and Physical properties i.e. (Refractive index, Ph value, specific gravity) which the values obtained are 1.469brix, 5.7 and 0.92. and the The percentage oil yield content is 51.57%. This physio-chemical characteristic and fatty acid composition of this oil show that they have industrial potentials.
TABLE OF CONTENTS
Title page
Certification
Approval page
Dedication
Acknowledgement
Abstract
Table of contents
CHAPTER ONE
1.0 Introduction
1.1 Historical background of the study
1.2 Aims and objectives
1.3 Statement of the problem
1.4 Significance/economic importance of the study
1.5 Scope and limitation of the study
CHAPTER TWO
2.0 Literature review
2.1 Introduction
2.2 Extraction
2.2.1 Mechanical/physical method of extraction
2.2.2 Chemical/solvent method
2.2.3 Basic principles of solvent extraction
2.2.4 Choice of solvent/solvent properties
2.2.5 Applications of solvent extraction
2.2.6 Methods of leaching operations
2.2.7 Solvent extraction theory
2.2.8 Factors affecting the rate of extraction
2.2.9 Properties of solvent
2.3.0 Extractors
2.3.1 Distillation as a separation technique
2.3.2 Classification of oils
2.3.3 Properties of oil
2.4 African Pear
2.4.1 Features of the African pear
2.4.2 Taxonomy of the African pear plant
2.4.3 Characteristic and composition of the African
2.5.0 Oil from African pear
2.5.1 Uses of African pear
2.5.2 Economic values of African pear
CHAPTER THREE
3.0 Characterisation of dacryodesedulis
3.1 Experiment Procedures
3.1.1 Material/Equipment
3.1.2 Reagents
3.2 Pre-treatment processes
3.3 Extraction of the oil
3.4 Characterisation of the oil.
3.4.1 To Determine the percentage yield of the oil
3.5 Proximate analysis of dacryodesedulis
3.5.1 To determine the moisture contents of the sample
3.5.2 To Determine the ash content of the sample
3.5.3 To determine the fat content of the sample (lipid – fat & oil)
3.5.4 To Determine the crude fibre of the sample
3.5.5 To Determine carbohydrate content
3.6 Chemical analysis of the oil
3.6.1 Determination of acid value of the african pear oil
3.6.2 Determination of the iodine value of african pear oil
3.6.3: Determination of the peroxide value of african pear oil
3.6.4 Determination of saponification value of the oil
3.7 Physical analysis of the oil
3.7.1 To Determine the refractive index of the oil
3.7.2 To Determinethe specific gravity of African pear oil
3.7.3 Determination of the ph value of African pear oil
Chapter Four
4.0 Experimental results and discussion
4.1 Tables and results
4.2 Discussion
Chapter Five
5.0 Conclusion and recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix