CHARACTERIZATION OF CASSAVA SEED OIL (CHEMICAL COMPOSITION AND NUTRITIONAL PROFILE)

This study investigate the characterisation of cassava seed oil, the samples were cleaned to remove dirts and blended into powdered form, the powdered samples was transferred into a bowl and water was added to knead thoroughly to extract oil, the extracted oil was centrifuged and packaged for analysis. The results shows that the presence of sediment typically indicate suspended impurities which may result from insufficient filteration or from compounds that naturally settle over time. The yellow colouration in oil is often due to carotenoids, xanthophyllus and other pigment, the taste of the cassava oil is flavoured and a flavored taste could imply the presence of natural compounds or even residual processing agents if additives were used during extraction, the low density suggest a lighter oil compared to oil like olive or coconut oil, the moisture content is 15.09%, the acid value indicate the degree of hydrolysis of triglycerides into free fatty acid and the value is 17.22%, the value of free fatty acids is 8.61% and high level of FFA indicate a higher rate of hydrolysis and the peroxide value reflect the level of primary oxidation which causes rancidity in oil.