000			01159nam a2200193Ia 4500
008			220216s9999 xx 000 0 und d
100			_aUgwuanyi J Obeta
245		0	_aEffect of fermentation of seed on the chemical properties and fatty acid profile of rubber seed oil
260			_bIndian Journal of Natural Rubber Research _c1996
300			_a75-81
520			_aRubber (Hevea brasiliensis) seeds were boiled and fermented with mixed culture and pure culture of Bacillus licheniformis. Following fermentation, sapnoifiction value of the oil increased while its iodine value, acid value and unsaponifiable matter decreased; per cent yield of total lipid increased while that of linoleic and linolenic acids decreased. Behenic and myristic acids were undetectable afer fermentation. The implication of these fermentative modifications for the improvement of rubber seed and its oil for human consumption, agricultural and industrial use are discussed.
650			_aBacillus licheniformis
650			_aFatty acids
650			_aFermentation
650			_aHevea brasiliensis
650			_aRubber seed oil
700			_aNjoku Obioma U
942			_cJS
999			_c57836 _d57836