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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 25, nr. 1 (2011)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Nutritional and physical properties of kariya seeds
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| (pobierz wersję PDF )
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B.S. Ogunsina11, I.O. Olaoye2, A.O. Adegbenjo3, B.D. Babawale3
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1 Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CSIR), Mysore, India 570 020 |
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2 Department of Agricultural Engineering, Polytechnic Ibadan, Ibadan, Nigeria |
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3 Department of Agricultural Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria |
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vol. 25 (2011), nr. 1,
pp. 97-100
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streszczenie
Nutritional and physical properties of kariya seeds were determined. Proximate analysis showed that kariya kernels contain 17.5, 2.8, 37.5 and 6.5% of crude protein, ash, fat and crude fibre, respectively. The fatty acids were largely made up of myristic, palmitic, stearic and linolenic acids. The angle of repose and coefficient of friction on wood, aluminium and galvanized steel surfaces were 38.22o, 0.32, 0.34 and 0.35 for the nut and 33.37o, 0.23, 0.30, 0.31 for the kernel. The rupture force in the longitudinal axis was less than in the transverse direction, and the corresponding values for stiffness and maximum deformation at nut-shell rupture were 29.71 and 13.53 N mm-1, and 3.39 and 4.18 mm, respectively.
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słowa kluczowe
kariya, nuts, kernels, nutritional and physical properties
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