dc.contributor.author |
Njuguna, D. G. |
|
dc.contributor.author |
Wanyoko, J. K. |
|
dc.contributor.author |
Kinyanjui, T. |
|
dc.contributor.author |
Wachira, Francis N. |
|
dc.date.accessioned |
2017-08-22T08:41:23Z |
|
dc.date.available |
2017-08-22T08:41:23Z |
|
dc.date.issued |
2014 |
|
dc.identifier.citation |
Science Journal of Biotechnology, Volume 2014, Article ID sjbt - 263, 3 Pages, 2014. |
en_US |
dc.identifier.issn |
2276 - 6324 |
|
dc.identifier.uri |
http://www.sjpub.org/sjbt/sjbt-263.pdf |
|
dc.identifier.uri |
http://repository.seku.ac.ke/handle/123456789/3512 |
|
dc.description |
doi: 10.7237/sjbt/263 |
en_US |
dc.description.abstract |
Studies were conducted on the fatty acids residues levels in the de-oiled tea seed oil cakes of six selected tea cultivars of Kenya. Fatty acids methyl esters were analysed by the use of gas liquid chromatography. De-oiled tea seed oil cake contained decanoic acid in the range 19-0.12mg/g, myristic acid in the range 18-0.05mg/g, palmitic acid in the range 10- 0.21mg/g, stearic acid in the range 1-0.18mg/g, oleic acid in the range 2-0.24mg/g, linoleic acid in the range 0.59-0.006mg/g and α-linolenic acid in the range of 0.14-0.05mg/g. Deoiled tea was found to contain all these fatty acids and hence can be used as potential source to supplement some of the essential fatty acids in animal foods. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Science Journal Publication |
en_US |
dc.subject |
De-oiled tea seed cake |
en_US |
dc.subject |
Fatty acids |
en_US |
dc.subject |
Supplement |
en_US |
dc.title |
Fatty Acids Residues Composition in the De - Oiled Tea Seed Oil Cakes |
en_US |
dc.type |
Article |
en_US |