Extraction and Characterization of African Walnut Oil and Application of the Processed Flours in Chocolate Formulations

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dc.contributor.advisorProf. Olugbenga Ogunmoyela,
dc.contributor.authorOJO, Tolulope Ibukun
dc.date.accessioned2026-08-27T10:44:12Z
dc.date.available2026-08-27T10:44:12Z
dc.date.issued2018-09-30
dc.descriptionxiv,114pages, illustrations, hardback
dc.description.abstractThe purpose of this study was to produce African walnut flour using different processing methods (cooking and roasting) and to extract and characterize the oils from the flours and apply the processed flours in chocolate formulations. The African walnut seed was cooked and roasted with shells, dried and milled. The extraction of African walnut oil from African walnut seed was carried out using solvent extraction method. The cocoa nibs and African walnut flour (whole and defatted African walnut) was formulated in the ratio 80:20, 70:30, 60:40, 50:50 respectively and 100% cocoa nibs as control to prepare the milk chocolate. The characterization of the oil was carried out using GC-MS. The physicochemical, functional and chemical analyses of the flour and oil was carried out using standards methods of analysis. The melting point and sensory analyses of the formulated chocolate was carried out using standards methods. From the results obtained, the moisture content of the flour ranged from 4.60 to 5.9.05%. The ash content and crude fiber ranged from 4.50-5.67% and 2.23-3.00 respectively. The crude protein content was high for all the samples, ranging from 6.11-21.66%. The fat contents were relatively high which ranged from 32.40-36.97%. There were however significant differences among all the samples. A total of thirty-two phytochemicals were detected from the raw, cooked and roasted African walnut oils. The major chemical constituent in the three samples was 9,12,15-Octadecatrienoic acid, methyl ester. The peroxide value ranged from 7.67-10.33 mg/g. The free fatty Acid, iodine value and saponification value ranged 10.18-10.42%, 40.19-71.91mg/100ml and 162.53-168.14mg KOH/g respectively.
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/504
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAfrican Walnut
dc.subjectCooking and roasting
dc.titleExtraction and Characterization of African Walnut Oil and Application of the Processed Flours in Chocolate Formulations
dc.typeDissertation

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