Description
ABSTRACT
This project was done to extract and characterize bean oil according to their sizes. The experiment was carried out using scent bean (i.e. ‘Ozaki’ Ijilizi’or ‘Azamu’) as sample. The oils were extracted by solvent extraction leaching extraction using n-hexane. Proximate analysis was carried out to obtain percentage moisture content, ash content, total oil content, protein content andcarbohydrate content of the extracted oils. From observation, it was noticed that as the diameter of the sieve decreased, the quantity of oil obtained increased
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents
CHAPTER ONE
1.1 Introduction
1.2 Background of study
1.3 Problem of statement
1.4 Objectives of study
1.5 Significance of study
1.6 Justification of study
CHAPTER TWO
2.0 Literature review
2.1 Preamble
2.2 Importance of oils
2.3 Proximate composition of oil
2.4 Moisture content
2.5 Ash content
2.6 Crude protein
2.7 Crude fat
2.8 Crude fibre
2.9 Carbohydrate
2.10 Concept of vegetable oil extraction
2.11 The role of moisture and temperature in oil extraction
2.12 Traditional extraction of vegetable oil
2.13 Solvent extraction of vegetable oil/leaching method
2.14 Solvent characteristics
2.15 Mechanical expression of vegetable oil
2.16 Quality oil assessment
2.17 Objective method of assessing oil quality
2.18 Properties of oil
CHAPTER THREE
3.0 Materials and method
3.1 Raw materials and equipment used Equipment
3.3 Reagent
3.4 Oil extraction and separation experiments
CHAPTER FOUR
4.0 Result and discussion
4.1 Experimental results
CHAPTER FIVE
5.0 Conclusion and recommendation
5.1 Appendixes
5.2 References