The effects of dehulling on physicochemical properties of seed oil and cake quality of sunflower
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Date
2014
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Abstract
This paper reports on oil yield, physicochemical properties of oil and cake quality obtained by expeller
extraction of dehulled and undehulled seeds from two varieties of sunflower originated from
Tanzania. The results showed significant differences in oil yield between undehulled and dehulled
seeds also among the varieties. Oil yield from dehulled seeds was significantly higher (31−35.1%)
than the yield from undehulled seeds (~19.7%). When compared physicochemical parameters (refractory
index, saponification value, iodine value, free fatty acid value and peroxide value) of oils
with standard values as recommended by Tanzania Bureau of Standard, the oil extracted from dehulled
seeds were found to be within the range of values specified but the oil from undehulled was
of poor quality at many instances. However, the physicochemical properties of oils from the two
varieties did not differ significantly in most of the properties except for peroxide value. The cake
composition from dehulled seeds was characterised by high crude protein (~44%) and low crude
fibre contents (~17%), indicating improved quality. The results suggest that high yield and desired
properties of both oil and cake can be achieved when seeds are dehulled, therefore, this process
should be incorporated by Tanzanian sunflower processors.
Description
Tanzania Journal of Agricultural Sciences 2015, Vol. 13(1) : 41-47
Keywords
Sunflower cultivar, Seed oil, Animal feed, Tanzania Bureau of Standard