Physicochemical Properties and Organoleptic Quality of M. oleifera Seed Oil

Abstract

The study were undertaken in order to determine the physico-chemical properties and sensory attribute of oils extracted from the seeds of Moringa oleifera. The oils were extracted from the seeds and analyzed for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory quality. The fresh oil was also characterized for its sensory attribute using three different foods. The seed oil had the following physical and chemical parameters. The color (yellow), moisture content (2.0%), specific gravity 1.0598 kg/dm3), refractive index (1.465±0.04), acid values (0.67 mg/KOH/g), iodine value (110g/100g), peroxide value (7.0 meq/kg), saponification value (178.10 mg/KOHg), melting point  (36.7), Flash point (0c) (162) and rancidity (14.0). Organoleptic scoring show that yam fried with Moringa seed oil had more taste, color, aroma than yam fried with vegetable oil while chicken and egg fried with vegetable oil had higher taste, color, aroma and overall acceptance scoring than chicken and egg fried with Moringa seed oil. The study showed that Moringa seed oil can be used as nutritional oil, industrial raw material and nutraceuticals.