International Journal of Chemical Research and Development

International Journal of Chemical Research and Development

Vol. 1, Issue 2, Part A (2019)

Physical and chemical evaluation of fatty oil and nutritional value of de-oiled cake of Quercusleucotrichophora (Banoak)

Author(s):

Sangeeta Devi, HP Sankhyan, Sanjeev Thakur, Neerja Rana, SS Sharma

Abstract:
Quercusleucotrichophora (Banoak) species have been evaluated for fatty oils and de -oiled cakes. The fatty oil content in the seeds of Quercusleucotrichophora was also evaluated for their physical and chemicals characteristics. Oleic, palmitic and linoleic acids were found to be the major fatty acids in these oils. The de-oiled cakes of these species showed low protein contents (4.70%) and high starch contents (61.99%). The species can be tapped of its potentials for oil and oil cake utilizations. High starch content (61.99 % )suggest them as a good poultry feed.

Pages: 11-13  |  450 Views  442 Downloads

How to cite this article:
Sangeeta Devi, HP Sankhyan, Sanjeev Thakur, Neerja Rana, SS Sharma. Physical and chemical evaluation of fatty oil and nutritional value of de-oiled cake of Quercusleucotrichophora (Banoak). Int. J. Chem. Res. Dev. 2019;1(2):11-13.