Full Length Research Paper
References
Adesina AJ, Osobamiro TM (2012). Proximate composition and functional properties of Cassia fistula and Afzelia africana seed flours. Afri. J. Biosci. 5(1):102-107. |
|
Ajiwe VIE, Okeke CA, Agbo HU (1995). Extraction and utilization of Afzelia africana seed oil. Bioresource Technology. 53(1):89-90. |
|
Akpata MI, Miachi OE (2001). Proximate composition and selected functional properties of Detarium microcarpum. Plant Foods Hum Nutr. 56(4):297-302. |
|
Al-Assaf S, Phillips GO, Williams PA (2005). Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudates. Food Hydrocolloids. 19(4):647-660. |
|
Anonymous (1979). IUPAC. Standard methods for the analysis of oils, fats and derivatives, (Ed.): C. Paquot. 6th ed. 96-98. |
|
Balogun AM, Fetuga BL (1986). Chemical composition of some underexploited leguminous crop seeds in Nigeria. J. Agric. Food Chem. 34(2)89-192. |
|
Diamante LM, Lan T (2014). Absolute viscosities of vegetable oils at different temperatures and shear rate range of 64.5 to 4835 s−1. J. Food. Article ID 234583, 6 pages. |
|
Ejikeme PM, Obasi LN, Egbuonu ACC (2010). Physico-chemical and toxicological studies on Afzelia africana seed and oil. African Journal of Biotechnology 9(13):1959-1963. |
|
Ennouri M, Evelyne B, Laurence M, Hamadi A (2005). Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chemistry 93(3):431-437. |
|
Giap SGE (2010). The hidden property of arrhenius-type relationship: viscosity as a function of temperature. J. Phys. Sci. 21(1):29-39. |
|
Igwenyi IO, Offor CE, Aja PM, Aloh GS, Orji OU, Afiukwa CA (2011). Potentials of Afzelia africana vegetable oil in biodiesel production. J. Biochem. Mol. Biol. Biophys. 6(6):450-457. |
|
Kim J, Kim DN, Lee SH, Yoo SH, Lee S (2010). Correlation of fatty acid composition of vegetable oils with rheological behavior and oil uptake. Food Chem. 118:398-402. |
|
Murthukumarappan R, Tiwari BK, O'Donnell CP, Cullen PJ (2016). Ozone and CO2 Processing: Rheology and Functional Properties of Foods. In: Novel Food Processing: Effects on Rheological and Functional Properties. Ahmed J, Ramaswamy HS, Kasapis S, Boye JI (Eds.). CRC Press, Boca Raton, NY. P 134. |
|
Njoku OU, Obioma U, Frank EU (1999). Investigation on some nutritional and toxicological properties of Afzelia africana and Detarium microcarpum seed oil. Bollettino Chimico Farmaceutico. 138(4):165-168. |
|
Nwokocha LM, Williams PA (2012). Evaluating the potential of Nigerian plants as a source of industrial hydrocolloids. In: Gums and Stabilizers for the Food Industry 16. G.O. Phillips and P.A. Williams (Editors). Royal Society of Chemistry, Cambridge, United Kingdom. pp. 27-44. |
|
Okorie O, Okonkwo TJN, Nwachukwu N, Okeke I (2010). Potentials of Detarium microcarpum (guill and sperr) seed oil as a matrix for the formulation of haloperidol injection. Int. J. Pharm. Sci. Rev. Res. 5(1):1-4. |
|
Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J (2015). Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids. Int. J. Mol. Sci. 16:12871-12890. |
|
Ren Y, Picout DR, Ellis PR, Ross-Murphy SB, Reid JSG (2005). A novel xyloglucan from seeds of Afzelia africana Se. Pers. extraction, characterization, and conformational properties. Carbohydr. Res. 340:997-1005. |
|
Santos JCO, Santos IMG, Souza AG (2005). Effect of heating and cooling on rheological parameters of edible vegetable oils. J. Food Eng. 67:401-405. |
|
Vingering N, Oseredczuk M, Du Chaffaut L, Ireland J, Ledoux M (2010). Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column. OCL- Oleagineux Corps Gras Lipides 17(3):185-192. |
|
Wang T, Briggs JL (2002). Rheological and thermal properties of soyabean oils with modified FA compositions. J. Am. Oil Chemists' Soc. 79(8):831-836. |
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0