Journal of Food Technology

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Nutritional Approach of Some Members of Ricinodendron Family by Physicochemical Analysis

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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.

How to cite this article:

Dzondo Gadet Michel, Okonza Pauwells, Moussounga Jacques Emmanuel, Pambou-Tobi Pamela Nadia, Matouba Excellent Vincent de Paul, Mvoula Tsieri Michel, Silou Thomas and Desobry Stephane. Nutritional Approach of Some Members of Ricinodendron Family by Physicochemical Analysis.
DOI: https://doi.org/10.36478/jftech.2014.11.14
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2014.11.14