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Physiochemical Properties of Baobab (Adansonia digitata L.) Water Extract and Seed Oil

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dc.contributor.author Abdallah, Mohammed Hamid Almobarak
dc.date.accessioned 2018-12-18T08:01:52Z
dc.date.available 2018-12-18T08:01:52Z
dc.date.issued 2015-05-07
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/3235
dc.description A Dissertation Submitted to the University of Gezira in the partial fulfillment of the Requirements for the award of the Master of Science in Food Engineering , Department of Food Engineering and Technology, Faculty of Engineering and Technology, May/ 2015 en_US
dc.description.abstract The baobab (Adansonia digitata L.) tree is native to Sudan in Kordofan, Darfur and Blue Nile; Sudanese people used it as beverage (dissolved in water) and sometimes use it for medicinal purposes. The aim of this study is to determine the effect of temperatures (30, 40, 50, 60 and700C) on viscosity in two types of baobab water extract (TSS 6% and 12%) and also to determine the physiochemical characteristics of baobab (fruit pulp and seed). Baobab sample was purchased from Wad Madani local market and subjected to analysis according to internationally known standard methods. The results of the analysis showed a high amount of vitamin C content, in baobab water extract (TSS 6% ) was (4400 mg/kg) and in baobab concentrated water extract (TSS 12%) was (3500 mg/kg)because vitamin C is sensitive to heat, and the acidity and pH in water extract (TSS 6%) were (23 mg/g and 3.35), respectively, and the acidity and pH in concentrated water extract (TSS 12%) were (36 mg/g and 3.11) respectively, the viscosity in water extract (TSS 6%) showed at temperatures (30 ,40 , 50 , 60 and 70oC) were (3.1565 x 10-3, 2.7445 x 10-3, 2.3755 x 10-3, 2.1964 x 10-3 and 2.0080 X 10-3Pa.s), respectively, and the density at same temperatures were (1.0005, 0.9932, 0.9911, 0.9849 and 0.9818 g/ml), respectively, and the viscosity in water extract concentrated (TSS 12%) at (30, 40, 50, 60 and700C) were (9.8288 x 10-3, 10.5803 x 10-3, 11.3543 x 10-3, 12.4483 x 10-3 and 13.4472 x 10-3), respectively, and the density at same temperatures were (1.0132, 1.0134, 1.0136, 1.0138 and 1.0141 g/ml), respectively. The results of chemical composition of fruit pulp showed that the moisture was (8.15%), the protein was (2.90%), the oil content was (0.29%), the fiber was (8.11%), the ash was (5.02%) and the carbohydrates (75.53%), and the solubility of baobab fruit pulp was (78.84%). The results of the analysis of baobab oil showed that the moisture of the seed was (5.34%) and the moisture of the oil was (1.90%) and the refractive index was (1.4703) and the free fatty acids were (0.6%) and the peroxide value was (1.92 meq of O2/kg) and the oil content was (13.40%) and the saponification value was (206 mg KOH/g) and the iodine value was (84.50g/100g of oil) these values are in agreement with the CODEX for vegetable oil. This study showed that both of the concentrates (TSS 6% and 12%) can be used for further dilution with water with the addition of sugar to consumer taste. However further study on the stability of the concentrates is to be carried out, it is also recommended that the baobab fruit pulp can be used as a good source of vitamin C, and also recommended that the baobab seed oil is to be investigated for suitability for use for edible purposes and it can be used for production of soap and other products. en_US
dc.description.sponsorship Elzubier Ahmed Salih (Main Supervisor) Ismail Hassan Hussein (Co-Supervisor) en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject oil extraction en_US
dc.subject Baobab - Physiochemical Properties en_US
dc.subject Food Engineering en_US
dc.title Physiochemical Properties of Baobab (Adansonia digitata L.) Water Extract and Seed Oil en_US
dc.type Thesis en_US

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