TY  - JOUR
T1  - Nutritional Approach of Some Members of Ricinodendron Family by Physicochemical 
  Analysis
AU - Michel, Dzondo Gadet AU - Pauwells, Okonza AU - Emmanuel, Moussounga Jacques AU - Pamela Nadia, Pambou-Tobi AU - Vincent de Paul, Matouba Excellent AU - Tsieri Michel, Mvoula AU - Thomas, Silou AU - Stephane, Desobry 
JO  - Journal of Food Technology
VL  - 12
IS  - 1
SP  - 11
EP  - 14
PY  - 2014
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2014.11.14
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2014.11.14
KW  - Ricinodendron
KW  -najansan
KW  -goka
KW  -Kingoma-Ngoma
KW  -nut
KW  -oil
AB  - 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.
ER  -