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A butyrometric method for rapid determination of the oil content of groundnut seeds



A butyrometric method for rapid determination of the oil content of groundnut seeds



Journal of Food Science and Technology, India 17(5): 242-244



Successive additions of 9 ml water, 10 ml H2SO4 (sp. gr. 1.820), 1 ml amyl alcohol and 1 g ground, sieved groundnuts were made to a butyrometer at 80 deg to 85 deg C. The butyrometer was well shaken then centrifuged for 15 min. The oil content was obtained from a chart relating butyrometer readings and oil estimated by Soxhlet extraction.

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Accession: 000804217

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