European Journal of Biotechnology and Bioscience

Authors
Ogungbenle Henry Niyi

Abstract
The sugar, physicochemical properties and fatty acid of velvet tamarind (Dialium guineense) pulp and oilwere studied. The sample was high in maltose (1.72 mg sugar in 5ml sample) followed by D-ribose (1.27mg sugar in 5ml sample), lactose (1.05mg sugar in 5ml sample), fructose (1.04mg sugar in 5ml sample) and glucose (1.00 mg sugar in 5ml sample). The results also showed that the sample contained the following physico chemical properties: refractive index (1.690), acid value (16.55mg/KOH/g), saponification value (330.7mg/KOH/g), iodine value (14.10mgI2/100g), peroxide value (4.200mgEquiv.O2/kg), free fatty acid (0.200%) and specific gravity of 0.790 g/cm3. The fatty acids in the oil were: palmitic acid, palmitoleic acid, myristic acid and stearic acid. Lauric acid was highly concentrated while linoleic acid was least concentrated.