The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour,
saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexaneextracted oil (HEO), revealing no significant (p > 0.05) variations among oils, produced by either of the methods.
The quality attributes such as fatty acids profile, density, refractive index, free fatty acid contents, iodine value, colour,saponification number and unsaponifiable matter of the sesame oil, extracted by aqueous enzymatic process, were comparable with that of the control (oil extracted without enzyme treatment) and hexaneextracted oil (HEO), revealing no significant (p > 0.05) variations among oils, produced by either of the methods.
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