Download complete project materials on Extraction Oil From The Nuts And Its Physical Properties from chapter one to five
CHAPTER ONE
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INTRODUCTION
Vigna subterranea (Bambara nuts) is a member at the family fabaceae. According to some authors, it is voandgeia subterranean but other place it is (Vigna subterranea). The plant originate in west Africa. Still a traditional food plant in Africa, this little known vegetable has potential to improved nutrition, boost food security, faster rural development at support sustainable land care. (Anchirinah et al., 2001).
The bambara nut ripens its pools underground, much as the peanut. They can be eaten fresh or boiled after dried. One of the greatest man’s basis need is food. Food is indispensable in the live of all animal including man, therefore the need for a good quality and a cheap source of food. (Aon et al., 1999).
The original local name of bambara nut is cokon (Bamanankan) it is also known as jugo beans in swahil: in the republic of Zambia, in Malagasy, they are known as “Voandjobory”. In Hausa Language of plateau state of Northern Nigeria it is known as “Kwam” and kanuri people refer to it as “Ngamgala”. Finally, in Ibo language is Eastern Nigeria, it is commonly known as “Okpa” ( brouch SH and Azaam Ali1 992(.
Bambara nut (Voadzeia subterranear) is a seed crop of African origin used locally as a vegetable or snack. It is cultivated principally by farmer as a “Famine culture” crop because it has several natural agronomic advantages including high nutritional value, drought tolerance and the ability to produce in soils considered insufficiency fertile for cultivation of other more favourable species such as common bean and groundnuts (Arachid hypogea). (Azaam-Ali, Brouch SH 1992).
Despite these numerous advantages, it is sub-saharan Africa. The seed is regarded as a balanced food because when compared to most legumes, it is rich in rion and the protein contain high lysine and methionine (Adu-depalh and Sangwan). In addition, bambara nut is known to contain 63% carbohydrates 18% oil and the fatty acid content is predominantly linoleic, palmtic and linolenic acids (Obizoba ., 2004).
In view of world shortage caused by drought, wars and inadequate government attention to agriculture especially in developing countries, it becomes expedient to harness proteins from all available food sources to minimize food and nutritional crises. As observed by ( Singh 2005). neglected and underutilized crop could play prominent roles in sustaining the impoverished rural African population by increasing their available food and protein basket.
1.2 Justification of the Study
The choice of Bambara nut as the part of interest in this project is based on its physiochemical characteristic and functional properties of the oil and the phytochemical. Therefore, there is need for a scientific study to ascertain the medicinal potential of the Bambara nut.
1.3 Aim
To extract oil from the nuts physical properties of the oil
1.4 Objectives
To determine the physical properties of the oil
To determine the chemical properties of the oil
To determine the yield and phytochemicals of the oil extract from the bambara nut.
1.5 Scope of the Study
This study focuse on the extraction of oil from the bambara nut seed (Gujiya) the phytochemical screening of the seed as well as the physical and chemical properties of the seed.
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