Solvent Extraction of Moringa Seed Oil and Assessment of its Physicochemical Properties for Food and Industrial Applications in Adamawa State

Moringa oleifera cultivation is expanding rapidly across Adamawa State, North East Nigeria, driven by government-supported nutritional programmes, yet systematic characterisation of seed oil from this region for industrial applications remains limited. This study extracts Moringa seed oil from seeds sourced from two Local Government Areas in Adamawa State using n-hexane Soxhlet extraction and evaluates its physicochemical properties for food and industrial use. Seeds were dried, dehulled, and ground before extraction at 68 degrees Celsius with a solvent-to-seed ratio of 4:1 for 6 hours. Extracted oil was characterised for yield, colour, refractive index, specific gravity, viscosity, acid value, saponification value, iodine value, peroxide value, and fatty acid composition by gas chromatography. Oil yield averaged 33.7%, consistent with previously reported values for this species. The fatty acid profile was dominated by oleic acid at 73.4%, with low levels of saturated and polyunsaturated fatty acids, indicating good oxidative stability. Physicochemical parameters fell within Codex Alimentarius specifications for edible vegetable oils. Saponification value of 188 mgKOH/g and iodine value of 68 gI2/100g are consistent with industrial applications in lubricant formulation, cosmetic manufacturing, and biodiesel blending. The study establishes a quality baseline for Moringa oil from Adamawa State, supporting commercial development of Moringa processing enterprises in North East Nigeria. Keywords: Moringa oleifera, seed oil, solvent extraction, physicochemical properties, Adamawa State