<p> </p><p>CONTENT</p><p>TITLE PAGE</p><p>CERTIFICATION</p><p>DEDICATION</p><p>ACKNOWLEDGEMENT</p><p>ABSTRACT</p><p>TABLE OF CONTENTS</p><p>

Chapter ONE

</p><p>1.0 PREAMBLE</p><p>1.1 INTRODUCTION</p><p>1.2 OBJECTIVE OF STUDY</p><p>1.3 SCOPE OF WORK</p><p>

Chapter TWO

</p><p>2.0 LITERATURE REVIEW</p><p>2.1 FATS AND OILS</p><p>2.2.0 COMPONENTS OF MUCUNA SEEDS</p><p>2.2.1 NUTRITIONAL PROPERTIES</p><p>2.2.2 ANTINUTRITIONAL PROPERTIES</p><p>2.2.3 PHARMACEUTICAL PROPERTIES</p><p>2.3.0 PLANT FATTY ACIDS AND OIL</p><p>2.4.1 RENDERING</p><p>2.4.2 PRESSING OR EXPELLING</p><p>2.4.3 SOLVENT METHOD</p><p>2.4.4 SUPERCRITICAL METHOD</p><p>2.4.5 ENZYME METHOD</p><p>2.5.0 REACTIONS OF FATS AND OILS</p><p>2.5.1 RANCIDIFICATION</p><p>2.5.2 HYDROGENATION</p><p>2.6.0 PROPERTIES OF LIPIDS</p><p>2.6.1 CHEMICAL INDICES</p><p>2.6.2 PHYSICAL INDICES</p><p>2.7.0 USES OF FATS AND OIL</p><p>2.7.1 FOOD INDUSTRY</p><p>2.7.2 FATS IN SOAP AND DETERGENT INDUSTRY</p><p>2.7.3 FATS IN THE COATING INDUSTRY</p><p>2.7.4 FATS IN THE COSMETIC INDUSTRY</p><p>2.7.5 FATS IN PHARMACEUTICAL INDSUTRY</p><p>

Chapter THREE

</p><p>3.0 MATERIALS AND METHODS</p><p>3.1 SOURCING OF SAMPLES</p><p>3.2 PREPARATION OF SAMPLES</p><p>3.3 OIL EXTRACTION</p><p>3.3.1 DETERMINATION OF PERCENTAGE OIL YIELD</p><p>3.4 DETERMINATION OF PERCENTAGE MOISTURE</p><p>3.5.0 OIL ANALYSIS</p><p>3.5.1 DETERMINATION OF RELATIVE DENSITY</p><p>3.5.2 DETERMINATION OF MELTING TEMPERATURE</p><p>3.5.3 DETERMINATION OF IODINE VALUE</p><p>3.5.4 DETERMINATION OF PEROXIDE VALUE</p><p>3.5.5 DETERMINATION OF PH OF THE OIL</p><p>3.5.6 DETERMINATION OF ACID VALUE</p><p>3.5.7 DETERMINATION OF SAPONIFICATION VALUE</p><p>3.5.8 FATTY ACID COMPOSITION USING TLC</p><p>3.5.9 FATTY ACID PROFILE OF THE OIL USING GLC</p><p>

Chapter FOUR

</p><p>4.0 RESULTS AND DISCUSSION</p><p>4.1 RESULTS</p><p>4.2 DISCUSSION</p><p>4.3 CONCLUSION</p><p>REFERENCE</p><p>APPENDIX I</p><p>APPENDIX II</p><p>TABLE OF CONTENT</p><p>CONTENT</p><p>TITLE PAGE</p><p>CERTIFICATION</p><p>DEDICATION</p><p>ACKNOWLEDGEMENT</p><p>ABSTRACT</p><p>TABLE OF CONTENTS</p><p>

Chapter ONE

</p><p>1.0 PREAMBLE</p><p>1.1 INTRODUCTION</p><p>1.2 OBJECTIVE OF STUDY</p><p>1.3 SCOPE OF WORK</p><p>

Chapter TWO

</p><p>2.0 LITERATURE REVIEW</p><p>2.1 FATS AND OILS</p><p>2.2.0 COMPONENTS OF MUCUNA SEEDS</p><p>2.2.1 NUTRITIONAL PROPERTIES</p><p>2.2.2 ANTINUTRITIONAL PROPERTIES</p><p>2.2.3 PHARMACEUTICAL PROPERTIES</p><p>2.3.0 PLANT FATTY ACIDS AND OIL</p><p>2.4.1 RENDERING</p><p>2.4.2 PRESSING OR EXPELLING</p><p>2.4.3 SOLVENT METHOD</p><p>2.4.4 SUPERCRITICAL METHOD</p><p>2.4.5 ENZYME METHOD</p><p>2.5.0 REACTIONS OF FATS AND OILS</p><p>2.5.1 RANCIDIFICATION</p><p>2.5.2 HYDROGENATION</p><p>2.6.0 PROPERTIES OF LIPIDS</p><p>2.6.1 CHEMICAL INDICES</p><p>2.6.2 PHYSICAL INDICES</p><p>2.7.0 USES OF FATS AND OIL</p><p>2.7.1 FOOD INDUSTRY</p><p>2.7.2 FATS IN SOAP AND DETERGENT INDUSTRY</p><p>2.7.3 FATS IN THE COATING INDUSTRY</p><p>2.7.4 FATS IN THE COSMETIC INDUSTRY</p><p>2.7.5 FATS IN PHARMACEUTICAL INDSUTRY</p><p>

Chapter THREE

</p><p>3.0 MATERIALS AND METHODS</p><p>3.1 SOURCING OF SAMPLES</p><p>3.2 PREPARATION OF SAMPLES</p><p>3.3 OIL EXTRACTION</p><p>3.3.1 DETERMINATION OF PERCENTAGE OIL YIELD</p><p>3.4 DETERMINATION OF PERCENTAGE MOISTURE</p><p>3.5.0 OIL ANALYSIS</p><p>3.5.1 DETERMINATION OF RELATIVE DENSITY</p><p>3.5.2 DETERMINATION OF MELTING TEMPERATURE</p><p>3.5.3 DETERMINATION OF IODINE VALUE</p><p>3.5.4 DETERMINATION OF PEROXIDE VALUE</p><p>3.5.5 DETERMINATION OF PH OF THE OIL</p><p>3.5.6 DETERMINATION OF ACID VALUE</p><p>3.5.7 DETERMINATION OF SAPONIFICATION VALUE</p><p>3.5.8 FATTY ACID COMPOSITION USING TLC</p><p>3.5.9 FATTY ACID PROFILE OF THE OIL USING GLC</p><p>

Chapter FOUR

</p><p>4.0 RESULTS AND DISCUSSION</p><p>4.1 RESULTS</p><p>4.2 DISCUSSION</p><p>4.3 CONCLUSION</p><p>REFERENCE</p><p>APPENDIX I</p><p>APPENDIX II</p> <br><p></p>