3) FREE FATTY ACID (2% Maximum):
Definition:
A chemical content in the seeds that affects the value of the seeds and the oil extracted from them in a negative way.
Manual Assessment | Importance |
a) Appearance | Fungal growth (green or any other foreign coloured substances) on the seeds is an indication that they contain excessive fatty acid or going bad. The enzymes that play a role in the process of producing fatty acid are already present in these products naturally, but are produced in greater quantities when infection by insects and fungi and mechanical injury occurs. Fungal growth on oil-containing products takes place at moisture content above 7 - 8%. |
b) Odour | The seeds have an aroma/smell that is typical and specific to it. The presence of any foreign odour is an indication of high free fatty acid. |
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