CHARACTERIZATION OF TIGER NUT OIL EXTRACTED USING MECHANICAL AND CHEMICAL METHODS

¹Awulu, J.O.  ²Omale, P.A. and ³Omadachi, J.O.

Department of Agricultural and Environmental Engineering,

University of Agriculture Makurdi, Benue State

email:ayeslody4ll@gmail.com

Abstract

The mechanical and chemical methods of extraction of tiger nut oil were investigated using mechanical screw press and N-hexane respectively. Tiger nuts are used for food, medicine and industrial purposes and yet its oil energy properties have not been researched much, which was the reason for this research work. Tiger nut tubers sample was bought from Northbank market Makurdi, Benue state. The colour, iodine, specific gravity, free fatty acid, percentage impurity, moisture content, flash point, fire point, saponification value, peroxide value, extraction efficiency and extraction losses of the oil extracted were characterized. The colour of the extracted oil was dark brown yellow and golden yellow for mechanical and chemical methods respectively, Iodine value was determined using wij’s method as 91.508(0.515) g/100g and 91.174(0.127) g/100g for mechanical and chemical method of extraction, specific gravity was determined by density bottle as 0.903(0.016) g/cm³ and 0.892(0.003) g/cm³ for mechanical and chemical method of extraction, moisture content was gotten by oven drying method as 0.375(0.045) % and 0.265(0.0586) % for mechanical and chemical method of extraction, free fatty acid was determined using titration method as 0.381(0.010) % and 2.148(0.067) % for mechanical and chemical method of extraction, flash and fire points were determined using flame test method 159(7.810) °C and 169.00(1.732) °C, 170(2.000) °C and 180(2.646) °C for mechanical and chemical method of extraction respectively; while cloud and pour point were determined by refrigeration method as 10.00(1.732) °C and 8.00(1.00) °C,  4.00(1.00) °C and 4.00(1.00) °C for mechanical and chemical method of extraction. Peroxide value was determined by titration method as 7.547(.560) Meq/g and 0.086(0.013) Meq/g for mechanical and chemical method of extraction. Percentage impurity was 0.036(0.004) % and 1.396(0.004) % for mechanical and chemical method of extraction and saponification was 209.91(2.321) mg/g and 209.33(8.168) mg/g for mechanical and chemical method of extraction, the extractillon losses was 4.250(0.303) % and 0.340(0.056) % for mechanical and chemical method of extraction. Result from mechanical and chemical methods showed that extraction efficiency was 77.5% (0.560) % and 87.5% (0.004) % respectively. Oil yield from mechanical and chemical methods using 100g of tiger nut tuber produced 12.25g equivalent to 0.014liters of oil and 17.5g equivalent to 0.02 liters of oil respectively. ANOVA results revealed that Free fatty acid, percentage impurity, peroxide value, extraction efficiency, extraction losses and fire point of tiger nut oil extracted using both the mechanical and chemical methods were all significantly different at P<0.05 while iodine value, specific gravity, moisture content, flash point, saponification value and cloud point of the oil extracted mechanically and chemically were not significantly different at p0.05.

Keywords: Tigernut, Extraction, oil, Mechanical, N-hexane

AN APPRAISAL OF OFFICE SPACES AND THEIR EFFECT ON WORKFORCE EFFICIENCY IN SELECTED PUBLIC BUILDINGS

I.I. Ella, O. Onazi, E. O. Ola-Adisa and M. Pandur

Department of Architecture

University of Jos, Jos

Email: olaefeadisa@gmail.com

Abstract

The workplace can actually be a source of major stress for workers, therefore some issues in the work place needs to be talked, that will go a long way in improving the atmosphere at work. The appraisal seeks to evaluate the effect of spatial perception on workers efficiency. Through a review of literature and quantitative survey methods, the study determined that the size, has physical effect on thermal comfort and configurations, opening and colour has a psychological effect on workers mood. This in turn has an effect on the length of time and quality of effort put in by the workers. The study concludes and makes recommendations on internal space configurations that enhance worker efficiency.

Keywords: Colour Perception, Workspace Planning, Worker Efficiency