Effect of drying temperatures on proximate composition of African bush mango seed flour and physicochemical properties of the oil

The effect of drying on the proximate composition of African bush mango seed flour and physicochemical properties of extracted oil were evaluated. Two types of African bush mango seed which were used for the analyses were Irvingia wombulu and. Irvingia gabonensis. The seeds were dried at different temperatures of (40, 50, 60 and 70⁰C) in the oven for 1h. After drying it was milled into flour and the extraction of oil was done using standard method. The result for the samples for moisture content ranged from (2.25 -2.50% and 2.25%- 4.25%), crude fibre (13.00 - 16.75% and 15.02%- 16.70%), fat content (40.80-49.0% and 43.85-49.30%), crude protein (4.65-8.69% and 12.10 - 12.90%), ash content ( 2.40 -3.50% and 1.97 - 2.66%), carbohydrate (23.80% - 30.50% and 18.80% - 21.70%) for I. wombulu and I. gabonensis respectively. The moisture content decreased with increase in temperatures. Crude fibre, fat, ash, and protein increased significantly (p>0.05) for the two samples at different levels of temperatures. The result for the physicochemical properties of the oil for the two samples for saponification value ranged from (154.980-173.80 and 159.580- 170.107) mgKOH. Iodine value (161.235- 162.150 and 155.225 - 160.310) mg I2/g. Peroxide value (1.235 – 1.245 and 1.315 – 1.350) Meq/Kg, acid value (19215- 19.915 and 18.435- 18.885) mgKOH. Free fatty acid (9.610 – 9.960 and 9.221 – 9.765) and refractive index values (1.460-1.470 and 1.519- 1.578). The two samples showed high saponification value, iodine value and acid value. These high values is an indicator for suitability for use in the paint and soap industries. Also the increase in ash and carbohydrate content makes it a good source for mineral and energy