@article{MAKHILLJFT20141218326,
    title = {Nutritional Approach of Some Members of Ricinodendron Family by Physicochemical 
  Analysis},
    journal = {Journal of Food Technology},
    volume = {12},
    number = {1},
    pages = {11-14},
    year = {2014},
    issn = {1684-8462},
    doi = {jftech.2014.11.14},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2014.11.14},
    author = {Dzondo Gadet,Okonza,Moussounga Jacques,Pambou-Tobi,Matouba Excellent,Mvoula,Silou and},
    keywords = {Ricinodendron,najansan,goka,Kingoma-Ngoma,nut,oil},
    abstract = {The nuts of Ricinodendron family have good nutritive value. 
  The moisture rounded 6% with ashes varying from 2.6-13.3%. The lipids content 
  are ranging from 39.7-65.97% and the carbohydrates up to 6.6%. The comparison 
  of 3 lots harvested in R. Congo (Goka), Cameroon (Njansan) and D.R. Congo (Kingoma-Ngoma) 
  gave great differences. The oil of Njansan has a α eleostearic acid to 
  40.98% while the oil of Goka contains 54.3% of linoleic acid as major component. 
  The oil of Kingoma-Ngoma contains 39.42% of linoleic acid and 31.63% of linolenic 
  acid. The thermal behavior gave a little contrast with one melting point at 
  -30.5°C (Goka) or -27.1°C (Kingoma-Ngoma). 
  The 3 nuts harvested in 3 countries of the central Africa are very different.}
    }