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Lesser known Nigerian edible oils and fats. III. Fatty acid compositions as determined by gas—liquid chromatography
Author(s) -
Girgis Pamela,
Turner T. D.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230213
Subject(s) - citrullus lanatus , chemistry , gas chromatography , chromatography , edible oil , food science , botany , biology
The seeds of Parkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas‐liquid chromatography. Some of the seeds are shown to be a rich source of oil.