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Ciabotti, S., Silva, J.A., Mendonca, C.D., Tavano, O., Mandarino, J. and Concalves, C.A.A. (2016) Chemical Composition, Protein Profile, and Isoflavones Content in Soybean Genotypes with Different Seed Coat Colours. International Food Research Journal, 23, 621-629.

has been cited by the following article:

• TITLE: Physicochemical Properties of the Seed Oil of Khaya senegalensis

  AUTHORS: Abimbola O. Oginni, Adewale Adewuyi, Rotimi A. Oderinde

  KEYWORDS: Khaya senegalensis, Physicochemical Parameters, Vegetable Oil

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.3, March 18, 2024

  ABSTRACT: The physicochemical characteristics of Khaya senegalensis seed oil were investigated. Iodine value, saponification value, percentage free fatty acid (FFA), acid value, and peroxide value were the chemical parameters examined in the oil analysis, while specific gravity and refractive index were examined as physical parameters. The results showed that the acid value was 1.18 ± 0.01, the saponification value was 191.76 ± 0.01 mgKOH/gm, and the iodine value was 102.79 ± 0.01. It contained 0.59 ± 0.01 percent free fatty acid. The value of peroxide was 6.83 ± 0.01 meq/kg. The results showed that the refractive index was 1.462 ± 0.02 and the specific gravity was 0.9194 ± 0.04. The established parameters fell within the worldwide and Nigerian vegetable oil industry standards.