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
INTRODUCTION
- </em></strong><strong><em><br>
- 1.1History Of Soybeans </em></strong><br>
- 1.2Uses Of Soybeans<br>
- 1.3Composition Of Soybeans<br>
- 1.4Nutritional Quality Of Soybeans<br>
- 1.5Antinutritional Factors<br>
- 1.6Trypsin Inhibitor<br>
- 1.7Haemagluttins<br>
- 1.8Soybeans Saponings<br>
- 1.9Protein Quality Of Soubeans<br>
- 1.10Aims And Objectives</p><p><strong><em>
Chapter TWO
LITERATURE REVIEW
- </em></strong><strong><em><br>
- 2.0Literature Review </em></strong><br>
- 2.1Milk From Soybeans<br>
- 2.2Nutritional Value Of Soybeans<br>
- 2.3Essential Amino Acid Content Of Soybeans<br>
- 2.4Undesirable Components Of Soybeans<br>2.
- 4.1Trypsin Inhibitor<br>2.
- 4.2Clrease<br>2.
- 4.3Haemagluttuis<br>2.
- 4.4Gioterogens<br>2.
- 4.5Phytic Acid<br>2.
- 4.6Bitter And Beeany Flavour<br>2.
- 4.7Flatus<br>2.
- 4.8Soymilk Flavour<br>2.
- 4.9Soymilk And Lipoxidase Activity<br>2.
- 6.1Nutritional Aspect Of Soymilk<br>2.
- 6.2Proteins<br>2.
- 6.3Vitamins And Minerals<br>2.
- 6.4Fats</p><p><strong><em>
Chapter THREE
RESEARCH METHODOLOGY
- </em></strong><strong><em><br>
- 3.1Materials </em></strong><br>
- 3.2Methods I Hot Extraction Method<br>
- 3.3Method Ii Cold Extraction Method<br>
- 3.4Method Iii Soaking Before Hot Extraction Method<br>
- 3.5Method Of Analysis</p><p><strong><em>
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- </em></strong><strong><em><br>
- 4.0Result And Discussion</em></strong><br>
- 4.1Effect Of Soaking Time On The Organoptic Qualities Of Soymilk<br>
- 4.2Effect Of Soaking Time On The Protein Recovery And Total Solids<br>
- 4.3Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk<br>
- 4.4Effect Of Blanching Time On Protein Recovery And Total Solids</p><p><strong><em>
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- </em></strong><strong><em><br>
- 5.0Conclusion And Recommendation </em></strong><br>
- 5.1Conclusion<br>
- 5.2Recommendation<br>References</p> <br><p></p>
Project Abstract
The 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.Project Overview
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