Effects of Fat Modification on the Physicochemical Properties and Fatty Acid Profile of Shortenings Formulated with African Pear (Dacryodes edulis) Pulp Oil and Tallow Tree (Allanblackia floribunda) Seed Oil

Akusu O.M*, Wordu G.O, Obiesie C


Edible oils were extracted from the pulp of African pear (Dacryodes edulis) and the seed of tallow tree (Allanblackia floribunda). The Allanblackia seed oil (ASO) and African pear pulp oil (APPO) were blended in the ratios of 80:20, 70:30, 60:40 and 50:50 and labelled B1 to B4 samples, consecutively to formulate bakery shortenings and commercial shortening was used as the control. Result for physical properties revealed that the refractive index (RI) of the formulated shortenings were significantly higher than that of the control sample (1.4489). There was no significant different (P>0.05) in the densities of samples B1 and B2, as well as those of samples B3 and B4 which have no significant different (P>0.05) from that of the control sample (0.905g/ml). The slip melting point (SMP) of the samples ranged from 35.46 – 35.660C and these values were lower than the SMP of the control (43.720C). The smoke points (SP) ranged from 205.20 to 214.220C with significant different among the samples and the control recorded the least SP of 190.200C. Blends of 80:20 and 70:30 gave solid fat range of 5.15 – 6.00% at 350C while 60:40 and 50:50 blends gave solid fat range of 0.10 – 4.45% at 350C. Peroxide value ranged from 0.32 to 0.45mEq/kg which compared with that of the control. Percentage free fatty acid (FFA) ranged from 0.08 – 0.12% for samples B4 and B1, respectively. The total saturated fatty acids in blends B1, B2, B3 and B4 were 47.37, 46.02, 44.13 and 42.40% while the total unsaturated
fatty acids were 52.63, 53.98, 55.87 and 57.60%, respectively. This is an indication that blending ASO with APPO increased the desired unsaturated fatty acid content of bakery shortenings formulated from the blends.