EXTRACTION AND CHARACTERIZATION OF OIL FROM SHEA NUTS AND CASHEW NUTS

Abstract

The purpose of this study is to compare the yield, physicochemical characteristics, and possible industrial uses of oil extracted and characterized from cashew nuts (Anacardium occidentale) and shea nuts (Vitellaria paradoxa). Using n-hexane as the solvent, the oils were extracted using the solvent extraction method. Standard analytical procedures were followed to determine parameters like oil yield, specific gravity, acid value, saponification value, free fatty acid, density, specific gravity, and FTIR. The findings showed that cashew and shea nuts both have sizable oil contents, suggesting that they are suitable as industrial and edible oil sources. The physicochemical characteristics found were within the permissible range for vegetable oils, indicating that they could be used in the manufacturing of biofuel, cosmetics, and food processing. Shea nut oil, on the other hand, demonstrated a higher saponification value, suggesting greater suitability for soap and cosmetic applications. This study concludes by showing that cashew and shea nut oils are both valuable natural resources with promising industrial and economic potential. To improve yield and quality for large-scale production, more research on refining methods and extraction condition optimization is advised.