Effect of Extraction Methods and Storage Time on the Yield and Qualities of Neem Seed (Azadirachta indica A. Juss) Oil

The effects of extraction methods and time of storage on the yield and qualities of neem seed oil were investigated. Three extraction methods: cold water, hot water, and n-hexane were used while the extracted oils were stored at room temperature for six months. The yield, chemical properties, qualitative and quantitative phytochemical analysis of the fresh and stored oils were evaluated at every two-month interval using standard methods. The results showed that n-hexane gave the highest oil yield (62 %), followed by hot water (49 %), and cold water (42 %). The chemical properties ranged as follows; peroxide value: (7.02–25.56, 6.30–26.76 and 8.99–24.16 Meq/kg), saponification value: (133.95–245.26, 114.09–288.09 and 141.11–250.12 mg KOH/g oil), iodine value: (51.69–6.98, 56.73–7.88 and 54.87–9.51 mg/wij’s) and acid value: (18.01–55.99, 11.34–85.12 and 14.62–56.88 mg KOH/g oil) for cold water, hot water, and n-hexane respectively. The qualitative phytochemical analysis indicated the presence of flavonoids, coumarins, terpenoids, triterpenoid, and steroid contents. Conclusively, the extraction methods and storage time affect the yield and qualities of the extracted neem seed oil, while the chemical and phytochemical results revealed that the extracted oils were good for both medical and industrial applications. Keywords:  Neem seeds, oils, extraction methods, storage time, chemical and phytochemical propertie

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory propertie

Effect of analytical extraction methods and storage time on the quality of Moringa seed oil

The effect of extraction methods and storage time on the quality of moringa seed oil was investigated. Cold water, hot water, and n-hexane extraction methods were used while the extracted oils were stored at room temperature for six months. The chemical properties, qualitative and quantitative phytochemical screening of the oils were determined using standard methods. The n-hexane had the highest yield of 56%, hot water 40%, and cold water 30%. The chemical properties ranged as follows: peroxide value: (12.98–22.50, 10.36–33.12 and 9.12–23.93 Meq/kg), saponification value: (189.01–160.23, 222.17–122.72 and 184.17–110.82 mgKOH/g), iodine value: (65.17–14.37, 60.49–16.25 and 59.46–16.84 mg/wij’s) and acid value: (14.58–74.14, 12.99–78.07 and 17.96–46.19 mgKOH/g), respectively for cold water, hot water, and n-hexane. The phytochemical screening indicated the presence of flavonoids, coumarins, and terpenoids. Moringa olelifera seed oils are good sources of alternative oil for both commercial and industrial applications