Sky Journal of Agricultural Research Vol. 5(8), pp. 168-173, December, 2016. Available online
ISSN 2315-8751 ©2016 Sky Journals


Full length Research Paper

Optimization and assessment of physio-chemical properties and use of oil of African breadfruit (Treculia africana) seeds


Chris A. Umezuruike, Titus U. Nwabueze and Enoch N. T. Akobundu

Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria.      


*Corresponding author. E-mail:    


Accepted 28 December, 2016




This study evaluated the effect of optimization of the physio-chemical properties of oil processed from African breadfruit (Treculia Africana) seeds and its application in food processing. The central composite routable design of 3 process variables, 5 process levels and replications was used to complement the response surface optimization of effect roasting temperature – 126.36°C, 140°C, 160°C, 180°C and 193.64°C. Roasting time – 31.59 min, 35 min, 40 min, 45 min, 48.41 min and feed quantity – 331.90 g, 400 g, 500 g and 600 g on relative density, acid value, free fatty acid, saponification value, peroxide value, iodine value and unsaponificable matter of the processed oil. The variation (35.10 - 70.35%) in values of physio-chemical properties significantly (p < 0.01) differed from control at above 160°C. Optimum values of the oil’s physio-chemical properties occurred at 193.64°C, 40 min and 500 g process variable combination. Optimized peak quality values of physio-chemical properties of the oil were Relative density 0.66, Acid value 1.14 mg/KOH/g free fatty acid 0.33%, saponification value 305.10mg/KCH/g, unsaponificable matter 1.40 g/kg, and peroxide value 0.44 mEq/kg. Saponification value marginally increased by 38.19%. Results indicate edibility, high purity, stability, health benefits and industrial usefulness of the oil. Oil from African breadfruit can contribute immensely to global trade on vegetable oil if properly harnessed.

Key words:
Oil, African breadfruits, optimization, physio-chemical properties, food processing.



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