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Some quality characteristics of seed oil extracted from Kumu; (Bombax aquaticum ) or "white peanut" harvest at Nkamba (DR Congo) were investigated. Herein, Kumu was chemically characterized regarding nutritional value, fatty acids, crude fat and chemicals indices. Furthermore, viscosity, absorptivity at 232 and 270 nm, color and DSC profil were evaluated. Data showed that the wild sample gave higher nutritional contribution related to a higher content of carbohydrates (54.74%±0.05), followed by fat (36.97±0.30%), proteins (5.68%±0.2), moisture (5.89%±0.12) and ash (2.61%±0.34). The physical properties of the oil extracts showed the state to be liquid at room temperature (25±1°C) and the color of the oil yellow clear (L* = 57.85; a* = 5.73; b* = 76.55). The dynamic viscosity of the oil was 12 mPa.sec. Among the chemical properties of the oil extracts, acid value (8.18±0.82 mg de NaOH/g), saponification number (162.31±0.15 mg KOH/100g of oil), iodine value (25, 59 m /100 g of oil) and peroxide value (6.86±0.31 meqO2/Kg) compared well with those of heated oils samples. The fatty acid composition consisted 54.89% palmitic acid (C16:0), 8.87% docosahexaenoic acid (C22:6ω3), 7.54% oleic acid (C18:1ω9), 6.09% Linoleic acid (C18:2), 3.19% Stearic acid (C18:0), 2.17% α-Linolenic acid (C18:3ω6), 0.89% Arachidonic acid (C20: 4). For a ''good nutritional quality'' with high health benefits, it also gave better PUFA/SFA and ω6/ω3 ratios. The thermal Behavior (DSC) of oil shows two peaks at +4.7 and +19.1°C for fusion and one peak at -4.3°C for crystallization. Absorptivity at 232 and 270 nm increased rapidly after heating.

Nutritional Value of \'<em>Kumu</em>\' (<em>Bombax aquaticum</em>) and Characterization of Oil Extracted