EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS Food Sci…

  • Format
  • Pages
  • Chapters

ABSTRACT

Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panelists on the three oil samples (pawpaw, olive and vegetable oil) gave preference for the vegetable oil in all the attributes. 


This material content is developed to serve as a GUIDE for students to conduct academic research

Find What You Want By Category:

4 Shares:
Leave a Reply

Your email address will not be published.

You May Also Like