Effect of Moisture Content on the Mechanical and Oil Properties of Soursop Seeds

A study was carried out on soursop seeds(annona muricata) to investigate the effects of moisture on the mechanical and oil properties of soursop seeds. The moisture levels varied between 5.62%, 13.51% 17.31% and 21.39%. The mechanical properties such as force, deformation and at its peak, yield and break points both on the vertical and horizontal axis were carried out and the physiochemical analysis of the oil were analysed. The seed coefficient of static friction was obtained for galvanized steel, plywood, glass fibre and mild steel on an inclined plane apparatus. Oil was extracted from the conditioned seed using Soxhlet extractor and analysed for refractive index, moisture content, density, acid value, peroxide value, flash, fire and smoke points, specific gravity and Free Fatty Acid (FFA) content using standard methods. There were significant (p < 0.05) differences in the force at peak, yield and break for seeds at different axis of measurements with the minor axis consistently having the highest values. Highest oil yield of 34.13g was obtained at moisture level of 13.51%(w.b) while the least of 26.82g was at 21.39%(w.b).Oil properties were found to be within the standards of edible oils quality and seeds obtained at moisture content greater than 13% (w.b) proved to be of best quality than others. The established values of the properties determined in this study would assist engineers and food processors in the design of equipment for its extractio