References
[1] Bamgboye, I. B. and Adejumo, O. I. (2010). Physicochemical properties of roselle seed oil. Nutrition and Food Science, 40, 185-192.
[2] Gbadamosi, S. O., Fasuan, T. O., and Omobuwajo, T. O. (2017). Fatty acid profile, physio-chemical and functional properties of oil and protein isolate simultaneously extracted from sesame (Sesamum indicum) seed. Annals Food Science and Technology, 18(1), 1-10.
[3] Adebayo, W. A., Ogunsina, B. S., and Gbadamosi, S.O. (2015). The effect of cold pressing and solvent extraction on some characteristics of kariya (Hildergadia barteri) seed oil. Nutrition and Food Science, 45(4), 625-633.
[4] Carta, G., Murru, E., Banni, S., and Manca, C. (2017). Palmitic Acid: Physiological Role, Metabolism and Nutritional Implications. Frontiers in Physiology, 8, 902-913.
[5] Alobo, A. P., Agbo, B. N., and Ilesanmi, S. A. (2009). Physicochemical and functional properties of full fat and defatted cashew kernel flours. International Journal of Food Science and Technology, 44, 581-585.
[6] Edem, C. A., Dosunmu, I. M., and Bassey, F. I. (2009). Determination of proximate composition, ascorbic acid and heavy metal content of African walnut (Tetracarpidium conophorum). Pakistan Journal of Nutrition, 8, 225-226.
[7] Nwaoguikpe, R. N., Ujowundu, C. O., and Wesley, B. (2012). Phytochemical and biochemical compositions of African walnut (Tetracarpidium conophorum). Journal of Pharmaceutical and Biomedical Sciences, 20(9), 1-5.
[8] AOAC. (2002). Official Methods of Analysis. Association of Analytical Chemists Gaithersburg Maryland, USA.
[9] CODEX STAN 210. (1999). Codex Standard for Named Vegetable Oils. www.codexalimentarius.org/input/download/stand ards/[...]/CXS_210e.pdf. Accessed28thDecember, 2015.
[10] Nwabueze, T. U. and Okocha, K. S. (2008). Extraction performances of polar and non-polar solvents on the physical and chemical indices of African breadfruit (Treculia africana) seed oil. African Journal of Food Science, 2(10), 119-125.
[11] Tir, R., Dutta, C. P., and Badjah-Hadj-Ahmed, Y. A. (2012). Effect of the extraction solvent polarity on sesame seeds oil composition. European Journal of Lipid Science and Technology, 114, 1427-1438.
[12] Gungstone, F. D. (2002). Vegetable oil in food technology: Composition, properties and uses, Blackwell Publishing, Oxford, 7-17.
[13] Rukke, E. and Schuller, B. F. (2017). Viscosity of a selection of edible oils and blends of oils at different temperatures. Annual Transactions of the Nordic Rheology Society, 25: 287-292.
[14] Shukla, A. K., Dixit, A. K., and Singh, R. P. (2005). Detection of adulteration in edible oils. Journal of Oleo Science, 54(6), 317-324.
[15] Alfatni, M., Shafri, H., and Shariff, R. (2008). Oil palm fruit bunch grading system using red, green and blue digital number. Journal of Applied Sciences, 8(8), 1444-1452.
[16] Asuquo, J. E., Ukpong, I. U., Etim, E. E., and Etuk, S. E. (2012). Extraction, characterization and fatty acid profile of Poga oleosa oil. International Journal of Modern Analytical and Separation Sciences, 1(1), 23-30.
[17] Akinoso, R., Aboaba, S. A., and Olayanju, T. M. A. (2010). Effects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil. African Journal of Food, Agricuture, Nutrition Development, 10(10), 4268-4285.
[18] Chatepa, L. E. C. and Masamba, K. (2019). The influence of solvents polarity on physicochemical properties and oil yield ex-tracted from pumpkin (Cucurbita maxima) seed. Journal of Agricultural Biotechnology and Sustainable Development, 11(3), 40-47.
[19] Zahir, E., Saeed, R., Hameed, A. M., and Yousuf, A. (2014). Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry, 1(1), 1-7.
[20] Lawton, C. L., Delargy, H. J., Brockman, J., Smith, F. C., Blundell, J. E. (2000). The degree of saturation of fatty acids influences post-ingestive satiety. The British Journal of Nutrition, 83(5), 473-482.
[21] Kostik, V., Memeti, S., and Bauer, B. (2010). Fatty acid composition of edible oils and fats. Journal of Hygienic Engineering and Design, UDC664.3:577.115.3
[22] FAO/WHO. (2009). Report of the 21st session of the Codex Alimentarius Committee on fats and oils. Kola Kinabalu, Malaysia.
[23] Uhunmwangho, E. S. and Omoregie, E. S. (2017). Evaluation of nutritive, anti-nutritive and mineral content of Tetracarpidium conophorum (African walnut) seed oil at different stages of fruit maturation. Haya: Saudi Journal. Life Science, 2(6), 210-216.
[24] Sales-Campos, H., Souza, P. R., Peghini, B. C., da Silva, J. S., and Cardoso, C. R. (2013). An overview of the modulatory effects of oleic acid in health and disease. Mini Review in Medicinal Chemistry, 13(2), 201-210.
[25] Orsavova, J., Misurcova, L., Ambrosova, J. V., Vicha, R., and Mlcek, J. (2015). Fatty acids composition of vegetable oils and its contribution to dietary Energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences, 16(6), 2871-2880.