Physico-chemical properties and anti-nutritional factors of palm fruit products (Elaeis guineensis Jacq.) from Ekiti State Nigeria.

Abstract

The physico-chemical properties, mineral compositions and anti-nutritional factors of palm fruit products (palm kernel oil, palm oil and palm kernel cake) from Ekiti State, Nigeria were analyzed. The oils which provide concentrated energy in the diets and enhance palatability have these average values: specific gravity (0.9003 ± 0.0070), refractive index (1.457 ± 0.004), acid value (19.38 ± 14.22%), iodine value (33.24 ± 14.22gBr/100g of oil), saponification value (222.9 ± 27.09mg/KOH/g), free fatty acid as palmitic acid (0.095 ± 0.064%), free fatty acid as oleic acid (9.765 ± 7.731%) and peroxide value (3.14 ± 0.26mg/KOH/g). These values suggest that the extracted oil from the fruits and kernel will be good for industrial purposes. Results show that palm kernel cake contained high amounts of crude protein (20.56 ± 0.02g/100g), carbohydrate (47.71 ± 0.67g/100g) and crude fiber (9.08 ± 0.03g/100g). The most predominant mineral in the cake was potassium (330.74mg/100g) while minerals like cobalt and copper were not detected. They also contained moderately high amounts of other minerals (sodium, calcium, magnesium, zinc and phosphorus), which qualifies as potential future food supplements. The concentrations of four anti-nutritional factors determined were tannic acid (0.35 0.44%), phytin phosphorus (6.50 6.73mg/g), phytic acid (23.07 23.90mg/g) and oxalate (5.04 5.22mg/g).