| Title |
Physicochemical properties of indigenous oil seeds in Botswana |
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| Author |
Ompelege Matenanga |
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| Abstract |
Botswana is well endowed with vegetable oil producing plants which are underutilised due to lack of knowledge and information on the quality of the oils extracted from these plants. Among the latter are Mongongo (Schinziophyton rautenenii), Mogose (Bauhinia petersiana), Kgengwe (Citrulus lanatus) and Morama (Tylosema esculentum) .These plants can be used as a solution to food security and improvement of the socio economic status of the rural communities which derive their livelihood from these indigenous resources as food and medicine. The objective of this study was to determine the physico-chemical properties of the seed oils of four indigenous plants from Botswana namely Mogose, Morama, Mongongo and Kgengwe. Total lipid extraction was carried out by solvent extraction using soxhlet apparatus. The physico-chemical properties of the oils were determined according to standard AOAC methods for analysis of fats and oils. Results showed that the different oils had acid values ranging between 0.69 and 3.27 mg KOH/g, which are comparable with other oils: Shea nut oil (1.2) and Olive (0.3). The peroxide values range from 4.65 to 6.3 mEq O2/ kg which are within the acceptable range as per the Codex Alimentarius standard, making these oils stable against rancidity and oxidation. Saponification value of the oils ranges between 167.14 and 182.94 mg KOH/g and are lower than those of common oils such as palm oil (200) and groundnut (193). Iodine values for Mongongo (150.1g/100g) and Kgengwe (144.2g/100g) show a higher degree of unsaturation than Morama and Mogose which had 71.7 and 92 g /100g respectively. Generally the oils under study compare very well in terms of quality with oil bearing plants such as Shea, Soya, olive and palm, therefore can be used as edible oils and for industrial purposes. Recommendation would be to conduct value addition and commercialisation of the different oils. |
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| Citation |
1.Codex Alimentarius (210, 2003). Food and Agricultural Organization, FAO publishers, Rome, Codex Standard for edible fats and oils : Codex Stan 19-1981. Retrieved from website www.codexalimentarius.net/standard on August 15, 2016
2. Eckey E.W (1954). Vegetable Fats and Oil, Reinhold Publishing Corp., pp. 407-426
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