Some Nutritional And Engineering Properties Of Kariya (Hildegardia Barteri) Seeds
Kariya is an ornamental tropical tree which produces an underutilized edible seed. Some nutritional and engineering properties of kariya seeds were investigated. The results show that kariya seeds contain 17.5, 13.8, 2.8, 37.5 and 6.5% of crude protein, moisture, ash, fat and crude fibre, respectively. The crude fat was largely made up of myristic, palmitic, stearic and linolenic acids. The length, width, thickness, equivalent diameter and mass were 14.1, 10.2, 9.6, 11.1 mm and 0.5 g for the nut and 10.2, 7.20, 7.2, 8.1 mm and 0.4 g for the kernel, respectively. The volume, surface area, sphericity and aspect ratio were respectively 719.81 mm3, 387.13 mm2, 79.26, 73.78% for the nut and 324.28 mm3, 203.60 mm2, 80.45, 71.33% for the kernel. The true and bulk density, and porosity were 787.2, 375.4 kg/m3 and 47.7% for the nuts and 1058, 508 kg/m3 and 52% for the kernels, respectively; while the angle of repose and coefficient of friction on wood, aluminum and galvanized steel surfaces were 38.22o, 0.32, 0.34 and 0.35 for the nut and 33.37o, 0.23, 0.30, 0.31 for the kernel. The rupture force of the nut in the longitudinal axis (91.65 N) was less than in the transverse direction (104.87 N) and the corresponding values of stiffness and maximum deformation at nutshell rupture were 29.71 and 13.53 N/mm; and 3.39 and 4.18 mm, respectively. Knowledge of these properties will be useful for designing various systems for processing of kariya seeds.
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