Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

Abstract

Lecithin is usually derived as a by-product of vegetable oil processing. It is also known as phosphotidycholine, it is important for its wide use in food manufacturing, product development as well as pharmaceutical products formulation. The quantity of lecithin being imported into Nigeria for use in several industrial sectors is steadily increasing; the attendant effects of such huge importation can be minimized by sourcing lecithin from Nigerian varieties of oil bearing seeds such as sesame. Sequel to a careful selection of seeds, oil was extracted from four varieties of Nigerian sesame using soxlet extraction method. Lecithin was later produced from the extracted oil through oil degumming process. Lecithin quality parameters such as Iodine Values (I.V), Peroxide Values (P.V), Saponification Value (Sap.V), Acid Values (A.V) and Free Fatty Acid (FFA) values were subsequently evaluated for all oil and lecithin samples extracted. Percentage yield of lecithin isolated from the selected varieties of sesame namely: NCRIBEN 01M, NCRIBEN O2M, NCRIBEN 04E and NCRIBEN 05E: are 3.57%, 3.64 % 2.85% and 3.14% respectively. Values of some quality indices such as the iodine values, peroxide values, Acid Values and Free Fatty Acid evaluated in this research project were found to fall within the FAO/WHO recommendations for lecithin. This study has therefore, contributed to the availability of detailed information from the characteristics stand point and quality index of oil extracted from the selected varieties of sesame and lecithin isolated from their oils. This study therefore concludes that lecithin may be sourced from some Nigerian varieties of sesame and their quality may be enough to meet various industrial applications.