Department of Food Science Technology

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Browsing Department of Food Science Technology by Author "Akeem Olayemi Raji"

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    Optimization of Roasting Assisted Oil Extraction from Tiger Nut Using Response Surface Methodology
    (Chemistry Africa, 2023) Akeem Olayemi Raji
    Purpose Tiger nut is a lesser known oilseed which possesses a golden colour and a nutty aroma oil with good oxidative stability. However, literature is sparse on its oil extraction enhancement using adaptable roasting technique. Methods Tiger nuts (Cyperus esculentus) were subjected to diferent roasting conditions prior to solvent oil extraction, with the objective of determining the optimal roasting condition by applying response surface methodology (RSM). The roasting temperature (120–160 °C) and roasting duration (20–60 min) were the independent variables, while the oil-yield, free fatty acid, specifc gravity, iodine value, oxidative stability, peroxide value, para-anisidine value and colour were the responses. Data obtained were analyzed using ANOVA. Results The responses ranged as follow: oil-yield (18.56–23.80%), free fatty acid (0.06–0.16%), specifc gravity (0.84–0.89 g/cm3), iodine value (0.51–1.54 i.v/wijs), oxidative stability (2.47- 6.13%), para-anisidine (0.74 -1.62 mg/L), peroxide value (1.23–3.07 meq/kg) and colour (3.44–24.04 mg/I). The responses were infuenced at p<0.05 by the roasting conditions. The generated models’ coefcients of determination (R2) ranged from 0.52–0.95. Conclusions The overlay plots of the eight responses indicated that roasting at 130 °C for 53 min would produce optimum oil-yield (23.09%) and acceptable quality characteristics (FFA; 0.10%, specifc gravity; 0.89 g/cm3, iodine value; 0.77 i.v/wijs, oxidative stability; 3.58%, Para-anisidine; 1.00 mg/l, Peroxide value; 1.33 meq/kg and colour; 17.16 mg/l