Proximate Composition and Selected Physicochemical Properties of the Seeds of African Oil Bean (Pentaclethra marcrophylla)

S.A. Odoemelam

Flour produced from the seeds of African oil bean (Pentaclethra marcrophylla) was evaluated for proximate chemical composition, some mineral constituents and physicochemical properties of the ether extract. The results showed that the seed contained 5.3% moisture, 47.4% fat/oil, 36.2% protein, 1.5% ash and 9.6% carbohydrate. The mineral content of the defatted seed flour was found to be Na (236.2), K (181.3), Ca (104.5), P (101.6) and Fe (34.8) ppm. The proximate and mineral compositions suggest that the seed, as a cheap source of protein, oil and macro minerals, may find a good use as human food or be incorporated into animal feed. The oil was found to have a saponification value of 189.85, iodine value 161.95, acid value 7.01, unsaponifiable matter 36, specific gravity 0.890 and a refractive index of 1.465. The high degree of unsaturation makes it suitable for cooking purposes and for use as a drying oil for cosmetics, paints and varnishes.