Extraction, Properties and Utilization Potentials of Cassava Seed Oil

Physical and chemical characteristics of oil extracted from grounded Cassava (Manihot esculenta Crantz) seeds with Soxhlet extractor were examined. The extracted oil was liquid at room temperature (25°C), pale yellow, odourless and tasteless with specific gravity of 0.94 at room temperature. It has a lipid content of 25.2%, Iodine value of 90 Wijs. The oil is semi-drying, unsaturated, low in free fatty acid, peroxide and cyanide Analysis of the lipid by colorimetric method showed seven fatty acids including Lauric, palmitic, stearic, linoleic, linolenic and arachidonic acids as present. The major fatty acids being Palmitic (31.26%) Linoleic (35.16%) and Oleic (13.09%). The results obtained are compared with values reported for other convectional vegetable oils available commercially and discussed in terms of potential uses of the oil.