Abstract
A brownish yellow oil (16.2% yield) was extract-ed from 'Kachnarr seeds. The oil showed specific gravity 0A4, refractive index 1.4654, viscosity 0.43 poise, melting point 16.5.°C, saponification value 166, iodine value 79, acid value 1.66 and unsaponifiable matter 1.12 %. Gas chromatographic analysis showed the presence of linoleic (38.26%), oleic (26.14%), palmitic (19.52%) and stearic acid (16.95%) in the oil. Crude fiber, protein, ash, NFE, reducing sugars, calcium and phosphorus contents of the oil cake were 6.27, 40.83, 9,22, 416. 1.25, 0.32 and 0.0125% respectively. The oil was recommended as a potential source or raw material for oil based industries.
IN
Fats and oils have been essential constituents of human food since prehistoric time The primitive man used fats not only as food but also as source of heat and light. Today we know that .a gram of fat provides 9.3 Kcal of heat as compared to proteins and carbohydrates which supply only 4.1 Kcal/gram. Certain vitamins and essential fatty acids are also provided through fats and oils. Nearly 67% of world's demand for fats and oils is met from vegetable sources, 31% derived from animals and ority 2% from fish (Kirk and Othmer, 1980). In Pakistan, like other developing countries, the gap between production and dernasid
