TY  - JOUR
T1  - Proximal Characterization and Nutritional Approaches of Nkamba Nut Oil (<I>Ricinodendron 
  africanum</I> var. Nkamba)
AU - Dzondo-Gadet, M. AU - Pandzou-Yembe, V. AU - Moussounga, J.E. AU - Ockandji, P. AU - Matouba, E. AU - Pambou-Tobi, A.P. AU - Mvoula Tsieri, M. AU - Kinkela, T. AU - Silou, T. AU - Linder, M. AU - Desobry, S. 
JO  - Journal of Food Technology
VL  - 12
IS  - 1
SP  - 15
EP  - 19
PY  - 2014
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2014.15.19
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2014.15.19
KW  - Ricinodendron africanum
KW  -oil
KW  -w3
KW  -Nkamba nut
KW  -iodine value
AB  - To diversify the source of edible oils in central Africa, 
  the nut harvest at Nkamba (D.R. Congo) was investigated to know the nutritive 
  value and the composition of oil extracted. The Nkamba nut named Kingoma-Ngoma 
  (<I>Ricinodendron africanum</I> var. Nkamba) contains 65.97&plusmn;3.00% 
  of oil, 6.61&plusmn;0.93% of water, 2.5% of ashes, 21.34&plusmn;2.75% 
  of total carbohydrates and 12.6&plusmn;0.7% of total proteins. 
  The oil is yellow shiny (L = 91.6; a = -2.3; b = 15.87). It presents characteristics 
  of well unsaturated oils. The indices were acid value 2.47&plusmn;0.2 
  (oleic acidity), iodine value 175.39&plusmn;2.71 mg/100 g of 
  oil; saponification value 226.10&plusmn;2.78 mg KOH/100 g of 
  oil and peroxide value 1.36&plusmn;0.49 meq O<SUB>2</SUB>/kg. 
  The profile can be summarized that C18:0 &lt;C16:0 &lt;C18:1(19.48%); &lt;C18:3(31.63%); 
  &lt;C18:2 (39.44%). The oil fluid at ambient temperature is not very suitable 
  for frying. According to the &#969;3 content, oil might have a dietary role 
  in order to prevent cardiovascular diseases. The thermal Behavior (DSC) of oil 
  shows a peak at to -27.1&deg;C 
  resulting melting point from saturated and unsaturated fractions with a &#916;H 
  of 1.094 J g<SUP>-1</SUP>.
ER  -