CONTENTS

 Page

INTRODUCTION ...........----.. ...--- ... --- ....--- --.... 1
LITERATURE REVIEW ...........-...... .......... ..... ------- .... 1
CHEMICAL COMPOSITION AND CONSTANTS ....---.........--.----- 2
 Fatty Acids .....2........ .............. -- .. -------- 2
 Glycerides ..-..-.. .............-------------- 3
 Phospholipids -- ------ ...5..-- ----- ....------- -- ------- 5
 Other Compounds .....-.............- -----...--- ...-- ---- 5
 Constants ..... .. ...... ................................. 5
METHODS ...---......~.------------.. .... -----..--- 8
 Analytical .......... ...... ................................-- 8
 Specific Gravity --...... ............. ......... ..........--- 8
 Refractive Index -.......... ........ .. .................... 8
 Acid Value 9.......... .............-------...----- 9
 Iodine Value ...........--- ...... ... .................----- 8
 Saponification Number ..............- ... ..---....-...-.. --...--- 9
 Acetyl Value .........--......................... ----- 9
 Reichert-Meissl Number ...............-- ---.............. 9
 Polenske Number .--...............--- .----------- -....... 9
 Hehner Value .....--.. ... .... .--------............ -... 11
 Processing .................................................. 11
 Dehulling .......................... ................... 13
 Reduction .. ............... ............................ 13
 Cooking ................- ....-.. .---------........ .-- 13
 Oil Expression and Extraction ............. .. ..........----. -- 14
 Refining .............--... ................... ....-----.. .- 14
 Limonin Recovery from Crude Oil .....................--....- .. 16
 Degumming .. ....... .... ........................... ... 16
 Bleaching ...---........-------------- 16
 Deodorizing -..-.......--.......... .-- ...16
 W interization -... ...... ............. ..-......--- ------- 17
 Hydrogenation ................ .............. ..------- 17
 Interesterification .............--............. ..-------- 17
 Quality Control .. ................ ... .................. ... 17
 Heat Treatment ......-........... -- ...........17
 Color ............. .................................... 18
 Free Fatty Acids ...............---- ... ..........------- 18
 Rancidity ......._- .. .... ..... ..........-----------.. 18
 Peroxide Determination .............--- ..-----------......... 18
 TBA Number ..... ....-.........---- ---- ... ..- -- -19
 Antioxidants ....-.. ............--------..... .------- 19
 Pro-oxidants ....... -------------............ 20
 Smoke, Flash and Fire Points ..-- ~~..~.....---------. ---------- --- 20
NUTRITIONAL ASPECTS .................. ............. .. 20
 Seed Oil ......-- --- ... ...----- .-............ 20
 Seed Meal .......-......-...- ......-- ..-- ......- .. --. ..- 21
UTILIZATION .................... .......................------- 24
LITERATURE CITED .-..............- .........---------- 27