PHYSIOCHEMICAL PROPERTIES AND ORGANOLEPTIC QUALITY OF M. oleifera SEED OIL

Abstract

The studies were undertaken in order to determine the physico-chemical properties and sensory attribute of oils extracted from the seeds of Moringa oleifera. The oil was extracted from the seeds and analyzed for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory quality. The fresh oil was also characterized for its sensory attributes using three different foods. The seed oil has the following physical and chemical parameters. The colour (yellow), moisture content (2.0 %), specific gravity (1.0598 kg/dm3), refractive index (1.465 ± 0.04), acid values (0.67 mg/KOH/g), iodine value (110 g/100 g), peroxide value (7.0 meq/kg), saponification value (178.10 mg/KOH/g), melting point (36.7 o C), flash point (0C), and rancidity (14.0). Organoleptic scoring shows that yam fried with M. oleifera seed oil, had better taste, colour and aroma than yam fried with vegetable oil. While chicken and egg fried with vegetable oil had higher taste, colour, aroma and overall acceptance scoring than chicken and egg fried with Moringa seed oil. The study showed that M. oleifera seed oil can be used as nutritional oil, industrial raw material, and nutraceuticals. The oil is a good source of edible oil.