Nutritional and physical properties of kariya seeds
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Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CSIR), Mysore, India 570 020
Department of Agricultural Engineering, Polytechnic Ibadan, Ibadan, Nigeria
Department of Agricultural Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria
Int. Agrophys. 2011, 25(1): 97–100
Nutritional and physical properties of kariya seeds were determined. Proximate analysis showed that kariya kernels contain 17.5, 2.8, 37.5 and 6.5% of crude protein, ash, fat and crude fibre, respectively. The fatty acids were largely made up of myristic, palmitic, stearic and linolenic acids. The angle of repose and coefficient of friction on wood, aluminium and galvanized steel surfaces were 38.22o, 0.32, 0.34 and 0.35 for the nut and 33.37o, 0.23, 0.30, 0.31 for the kernel. The rupture force in the longitudinal axis was less than in the transverse direction, and the corresponding values for stiffness and maximum deformation at nut-shell rupture were 29.71 and 13.53 N mm-1, and 3.39 and 4.18 mm, respectively.