Quality Characteristics of oil Extracted from three Local Varieties of Pumpkin (yar awo, yar bahaushiya and yar madana) Seeds

Pumpkin oil-seed bearing fruit is of economic importance to many cultures across the globe used as food. The characteristics of the oil bearing seeds ('Yar madana, 'Yar bahaushiya and 'Yar awo) were quantitatively and qualitatively analyzed. Extraction was carried out by the use of solvent extraction method. The physicochemical properties, percentage yield, extraction rate, sensory attributes of the oils were also determined. The mean values of oil yield for 'Yar awo was significantly higher in acid value, FFA, moisture content were 54.64 %, 1.96 mg KOH/ g oil, 0.982 %; than 'Yar madana pumpkin 23.63%, 3.23 mg KOH/ g oil, 1.47 %; and 'Yar bahaushiya 28.34%, 2.95 mg KOH/ g oil, 1.61% respectively. Significance difference exits (<0.05) in saponification, peroxide and iodine values for 'Yar madana variety 173.23 mg KOH/g oil, 5.50 mEq O2/g oil, 24.16 mg I2/100g; Yar Awo 197.70 mg KOH/g oil, 5.10 mEq O2/g oil, 29.28 mg I2/100g; and 'Yar bahaushiya 190.70 mg KOH/g oil, 2.00 mEq O2/g oil, 31.84 mg I2/100g. Specific gravity, refractive index, smoke point, flash point, fire point, moisture content for 'Yar madana variety were 0.92g/ml 1.44, 183.7°C, 261.9°C, 323.1°C, 'Yar Awo 0.90g/ml, 1.44, 186.4°C, 268.3°C, 318.6°C and 'Yar bahaushiya 0.94g/ml, 1.44, 183.7°C, 267.3°C, 314.4°C. The mean sensory attributes of 'Yar Awo variety was found to be most acceptable than the 'Yar madana and 'Yar bahaushiya. Low level of acid values and other properties obtained from the three local varieties of the pumpkin showed that the oil was edible.