The physical properties of Marking Nut Shell Liquid (CNSL) were studied using standard procedures. Refrigeration, storage at room temperature(27-32☌) and addition of 0.01% ascorbic acid to walnut flour effectively extended the shelf life of the product. The functional properties water absorption capacity (1.68m/g), oil absorption capacity (1.06ml/g) and foaming capacity (6.2%)were generally improved by processing. These constituents were significantly (p>0.05) decreased by cooking while toasting resulted in their increased concentrations but to a level found not harmful to the human body. Evaluation of its antinutritional factors (mg/100g) revealed tannins (0.89), oxalate (1.28), phytic acid (3.105), trypsin inhibitors (1.84), saponin (985.0) and alkaloid (40.91) as being inherent to the edible nut. The proximate composition of African walnut (Tetracarpedium conophorum) on % wet basis showed protein (14.92), oil (45.84), fibre (1.14), ash (3.52) and carbohydrate (15.38).
The effect of processing methods on the nutritional, anti-nutritional and functional properties of African walnut was investigated.
The kernel oil conformed both in its physical and chemical properties to those of groundnut and melon oil and thus could be used in the food and pharmaceutical industries. This suggests its application in the processing and manufacturing industries. The cashew kernel oil is non-toxic and the properties of CNSL conformed, to a greater extent, to that exhibited by linseed oil. The boiling points for shell and kernel oil were 920c and 950c respectively. The results of the physical analysis showed that the cashew kernel oil (CKO) is light yellow while the Cashew Nut Shell Liquid (CNSL) is dark brown. The percentage oil extracted from the shell of the cashew was found to be 25.5% while that extracted from the kernel was 11.8% oil. The physical and chemical properties of the extracted oil were analyzed. Soxhlet apparatus was used for the extraction using hexane as solvent. This study was carried out to extract oils from cashew shell and its kernel and to characterize the oils with the view to ascertain their suitability for consumption and other uses.
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