Nutritional evaluation of selected Nigerian rubber seed products ? a chemical approach

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Abstract
Four Nigerian rubber seed products (whole and shelled rubber seed flours and oils) were subjected to various chemical analyses to provide a basis for their nutritional evaluation. The shelled rubber seed oil was stored for 4 weeks under different temperatures, light and dark conditions and at water activities of 0.33 and 0.95, to assess changes in some of its indices of nutritional quality. From the results of these studies, it would appear that the rubber seed product can meet, to varying degrees, the recommended daily requirements for various nutrients such as protein, fat and mineral elements. The shelled rubber seed oil also promises to be a valuable edible oil with a very low saturated/unsaturated fatty acid ratio and which is rich in the essential fatty acid, linoleic acid. Generally, dark storage, non-extreme temperature, and a water activity of 0.33 proved to be relatively effective in maintaining the nutritive aspects of the shelled rubber seed oil.