Proximate Composition and Selected Physicochemical Properties of the Seeds of African Oil Bean (Pentaclethra marcrophylla)

Abstract

Flour produced from the seeds of African oil bean ( Pentaclethra marcrophylla ) was evaluated for proximate chemical composition, some mineral constituents and physicochemical properties of the ether extract. The results showed that the seed contained 5.3% moisture, 47.4% fat/oil, 36.2% protein, 1.5% ash and 9.6% carbohydrate. The mineral content of the defatted seed flour was found to be Na (236.2), K (181.3), Ca (104.5), P (101.6) and Fe (34.8) ppm. The proximate and mineral compositions suggest that the seed, as a cheap source of protein, oil and macro minerals, may find a good use as human food or be incorporated into animal feed. The oil was found to have a saponification value of 189.85, iodine value 161.95, acid value 7.01, unsaponifiable matter 36, specific gravity 0.890 and a refractive index of 1.465. The high degree of unsaturation makes it suitable for cooking purposes and for use as a drying oil for cosmetics, paints and varnishes.