CHEMISTRY

The result for proximate analysis on Semolina (Triticum turgidum L. var. durum) showed carbohydrates 76.31±0.51, crude fibre 2.43±0.10, Ash 1.86±0.43, crude fat 1.14±0.05, protein 9.14±0.22 and moisture 9.11±0.07. From the results Semolina has high carbohydrates content and the low value of moisture content indicates the longer shelf life. The results of the mineral content showed the presence of calcium 5.57±0.25, magnesium 0.94±0.27, potassium 116.57±3.96, copper 0.02±0.01, zinc 0.97±0.05 and iron 0.87±0.21 in the sample.

This study is aimed at determining the Caffeine content in two varieties of kolanuts,cola acuminata (red kola)and cola nitida(white kola). The Samples were obtained from New Benin market,Edo state. The extraction of Caffeine was done using solvent extraction method and infra-red spectroscopy was used to detect the functional groups present in the Caffeine isolated. The percentage yield for the cola nitida was 0.04% while that of cola acuminata was 0.06%. the I.R band observed at 1646.24cm-1 (C=C) stretch of Alkene, 1700.93cm-1 (C=O) stretch of amide and 3437.36cm-1 (N-H) stretch of amine among others for the cola nitida (white kolanuts) and 1647.25cm-1 (C=C) stretch of alkenes,1700.54(C=0) stretch of amide and 3442.11cm-1 (N-H) stretch of amine among others for the Cola Acuminata (red kolanuts). The values of these bands suggest the presence of amine groups which confirms the presence of alkaloids (Caffeine). From this research, the caffeine content for the Samples was determined and found that the red kolanuts (cola acuminata) contains more caffeine compared to the white kolanuts (cola nitida).

Almond oil, a natural product derived from almonds, has garnered attention for its diverse applications in culinary, cosmetic, pharmaceutical, and industrial sectors. This study aimed to characterize almond oil by analyzing its composition, thermal stability, and potential uses. Imported Asian almonds were used to extract almond oil via the Soxhlet method with n-hexane as the solvent. Characterization techniques included Free Fatty Acid (FFA) determination, Fourier-Transform Infrared Spectroscopy (FTIR), and thermal stability tests at normal temperature and 85°C. The results revealed low FFA levels, indicating suitability for culinary use. FTIR analysis identified functional groups, and thermal stability tests demonstrated the oil's resilience to elevated temperatures. These findings suggest almond oil's potential in culinary arts, cosmetics, pharmaceuticals, and industrial applications.

The oil was extracted from tropical almond seed using Soxhlet apparatus and hexane .The oil obtained was characterized. The moisture obtained was 21.60% , saponification value 216mgKOH/g, acid value 6.4mgKOH/g , peroxide value 6mEq 03/kg, Ash content 4.8%, iodine value 86mg/100g, Density value 0.87, pH8.04 and free fatty acid 8.2. The chemical properties of oil showed that the oil contain high saponification value with low iodine value hence the oil is not recommended for soap making but for cosmetics industries, essential
ingredients for body development.