Characteristic Physicochemical of Oil Extract from Moringa oleifera and the Kinetics of Degradation of the Oil during Heating

Abstract: The aim of the study was to investigate the physicochemical properties and the kinetics of degradation of Moringa oleifera seed oil during heating. The seed is a good source of oil (40%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4680; the peroxide value, 1.67 (meq O 2 /kg oil); free fatty acid, 2.10%; iodine value, 66.2%; saponification value, 167; unsaponifiable matter content, 0.87% and viscosity, 47.24 (mPa.s at 25°C). Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 79.57 and 20.42% respectively. Differential Scanning Calorimetry (DSC) indicates the presence of three components in oil extracted. The first peak at low melting point appears at -31.10°C (∆H f = -5.36 J/g), the second peak appears to -7.03°C (∆H f = +49.56 J/g) and the last peak appears to +6.30°C (∆H f = +0.55 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 1.593 KJ/mol. There is the possibility of considering the seed as feed supplement and its oil for industrial application

Etude microbiologique des feuilles fermentées de manioc: "Ntoba Mbodi"

Microbiological Study of "Ntoba-Mbodi", Fermented Cassava Leaves. Some families and small processing units proceed by way of fermentation of the cassava leaves to make "ntoba mbodi", a dish with a particular taste and flavor. The fermentation process lastes 4 days and after that the product undergoes significant alteration. During fermentation, about 70% of the cyanogenic glucosides are eliminated compared to 82 to 94% by blanching, vapor cooking or sun drying. Thus fermentation can be considered as good in eliminating cyanide as these other methods. Contrary to other plant material whose fermentation leads to an increase in acidity, fermentation of cassava leaves leads to alkalinization, with the pH rising from 6.2 to 8.9. Microbiological analyses of the fermented cassava leaves reveal the unusual presence of Micrococcus varians, Bacillus macerans, Bacillus subtilis, Staphylococcus sciuri and Staphylococcus xylosus among the other usual microorganisms; however yeasts and Leuconostoc strains are not present. Among this micro-organisms, Bacillus macerans, Bacillus subtilis, Bacillus cereus, Staphylococcus xylosus and Erwinia spp. play an important role in with their polysaccharolytic enzymes

Characteristics and Nutritional Evaluation of seed oil from Roselle (Hibiscus sabdariffa L.) in Congo-Brazzaville 1.4

Abstract: The aim of the study was to clarify the characteristics and nutritional evaluation of roselle seed oil. The seed is a good source of oil and protein; these were found to be 27.78 and 21.85%, respectively. The seeds were found to be good sources of minerals. Potassium (1329±1.47 mg/100 g) was the highest, followed in descending order by Sodium (659±1.58 mg/100 g), Calcium (647±1.21 mg/100 g), Phosphorus (510±1.58 mg/100 g) and Magnesium (442.8±1.80 mg/100 g).The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.467. The saponification value suggests the use of this oil in liquid soap, shampoo and oil based ice cream production. The moisture content is also low (6.48%) which indicates the possibility of long shelve-life. Suggest that the roselle seeds could be novel and economic source of healthy edible fat and other food industry applications