Ogungbenle HN and Anisulowo YF
Objectives: The purpose of the study was to evaluate the minerals, physico chemical properties and fatty acid profile of walnut flour and oil.
Methods: The minerals were determined using Atomic Absorption Spectrophotometer, standard classical methods were used for physico chemical properties and the fatty esters were analyzed using a PYE Unicam 304 gas Chromatography fitted with a flame ionization detector and PYE Unicam computing integrator.
Results: Sodium was found to be the highest mineral with the value of 114 mg/kg while copper was the least with value of 0.41 mg/kg in the flour. The results of physicochemical properties of the oil determined were: specific gravity (1.17), refractive index (1.470), acid value (10.67mg KOH/g), saponification value (67.32 mg KOH/g), peroxide value (45.0mg Equiv.O2/Kg) and unsaponifiable matter (7.48 %) and iodine value (9.52 mg I2/100g). Linoleic (C18:2) was the highest fatty acid in walnut oil with the value of 72.87 % while stearic acid (C18:0) was the lowest.
Conclusions: Walnut is nutritionally good for consumption and the oil desirable for cooking since it contains moderate levels of unsaturated fatty acids.
