Evaluation of Some Locally Grown Seeds (Peanut, corn, sesame) and their Extracted Oils in Saudi Arabia PDF

Keywords

peanut seeds, corn seeds, sesame seeds

Abstract

The locally grown varieties of peanut, corn, and sesame seeds were evaluated for physical measurements and proximate composition. The extracted oils were analyzed for physico-chemical characteristics and fatty acid composition. Soundness and shell proportions of all peanuts met grade U.S. No. 1. The highest oil and protein contents were found in Baladi (El-Gasim and TAI-NAN-4 peanuts, respectively. Corn kernels significantly differed not only in length, weight and volume but also in oil, protein and ash contents. Dark sesame seeds were heavier and had significantly higher oiland lower protein contents than light-colored seeds. Generally, the physico-chemical characteristics of crude peanut, corn and sesame oils were within the range of the AOAC recommended standards. GLC showed number of fatty acids present in crude oils. The percentage of each fall in the range adopted by FAO/WHO committee on fats and oils. Oleic and linoleic were the principle unsaturated fatty acids while palmitic was the main saturated fatty acid.