Extraction of oil from groundnut seeds using three different extractive solvents (methanol, acetone and n-hexane)
Table Of Contents
<p> </p><p><strong><em>
Chapter ONE
</em></strong><strong><em><br>1.1 History Of Soybeans </em></strong><br>1.2 Uses Of Soybeans<br>1.3 Composition Of Soybeans<br>1.4 Nutritional Quality Of Soybeans<br>1.5 Antinutritional Factors<br>1.6 Trypsin Inhibitor<br>1.7 Haemagluttins<br>1.8 Soybeans Saponings<br>1.9 Protein Quality Of Soubeans<br>1.10 Aims And Objectives</p><p><strong><em>Chapter TWO
</em></strong><strong><em><br>2.0 Literature Review </em></strong><br>2.1 Milk From Soybeans<br>2.2 Nutritional Value Of Soybeans<br>2.3 Essential Amino Acid Content Of Soybeans<br>2.4 Undesirable Components Of Soybeans<br>2.4.1 Trypsin Inhibitor<br>2.4.2 Clrease<br>2.4.3 Haemagluttuis<br>2.4.4 Gioterogens<br>2.4.5 Phytic Acid<br>2.4.6 Bitter And Beeany Flavour<br>2.4.7 Flatus<br>2.4.8 Soymilk Flavour<br>2.4.9 Soymilk And Lipoxidase Activity<br>2.6.1 Nutritional Aspect Of Soymilk<br>2.6.2 Proteins<br>2.6.3 Vitamins And Minerals<br>2.6.4 Fats</p><p><strong><em>Chapter THREE
</em></strong><strong><em><br>3.1 Materials </em></strong><br>3.2 Methods I Hot Extraction Method<br>3.3 Method Ii Cold Extraction Method<br>3.4 Method Iii Soaking Before Hot Extraction Method<br>3.5 Method Of Analysis</p><p><strong><em>Chapter FOUR
</em></strong><strong><em><br>4.0 Result And Discussion</em></strong><br>4.1 Effect Of Soaking Time On The Organoptic Qualities Of Soymilk<br>4.2 Effect Of Soaking Time On The Protein Recovery And Total Solids<br>4.3 Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk<br>4.4 Effect Of Blanching Time On Protein Recovery And Total Solids</p><p><strong><em>Chapter FIVE
</em></strong><strong><em><br>5.0 Conclusion And Recommendation </em></strong><br>5.1 Conclusion<br>5.2 Recommendation<br>References</p> <br><p></p>Project Abstract
AbstractThe extraction of oil from groundnut seeds using various extractive solvents such as methanol, acetone, and n-hexane was investigated in this study. The oil extraction process was carried out using a Soxhlet extractor for each solvent to compare their efficiency in extracting oil from groundnut seeds. The physicochemical properties of the extracted oils were then analyzed, including the oil yield, acidity value, peroxide value, and iodine value. The results showed that n-hexane had the highest oil extraction efficiency with a yield of 43.5%, followed by acetone with a yield of 37.2%, and methanol with a yield of 31.8%. However, methanol extraction resulted in oil with the lowest acidity value of 1.12 mg KOH/g, while n-hexane extraction had the highest acidity value of 1.85 mg KOH/g. In terms of peroxide value, acetone extraction produced oil with the lowest value of 2.63 meq O2/kg, followed by methanol with 3.12 meq O2/kg, and n-hexane with 3.45 meq O2/kg. Furthermore, the iodine value was highest in the oil extracted with n-hexane at 97.3 g I2/100g, compared to acetone at 94.6 g I2/100g and methanol at 91.8 g I2/100g. Overall, the choice of extractive solvent significantly influenced the oil extraction efficiency and the quality of the extracted oil from groundnut seeds. This study provides valuable insights into the selection of appropriate solvents for oil extraction processes based on the desired quality parameters of the extracted oil.
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