Isolation and Characterization of Lecithin from Selected Nigerian Varieties of Soybean (Glycine max)

Lecithin is an important by-product of vegetable oil processing that has foremost functions in health, food manufacturing and processing, industrial product development and pharmaceutical formulation. The importation of lecithin to Nigeria for Industrial use can be reduced through sourcing of lecithin from Nigerian varieties of oil bearing seeds such as soybean. Following careful selection of seeds, sorting and cleaning; oil was extracted from four varieties of Nigerian nationally released varieties of soybean using soxlet procedure. Lecithin was subsequently isolated from the extracted oil through the process known as degumming. Quality parameters such as Iodine Values (I.V), Peroxide Values (P.V), Saponification Value (Sap.V), Acid Values (A.V) and Free Fatty Acid (FFA) values were evaluated for all oil and lecithin samples extracted. Percentage yield of lecithin isolated from the selected varieties of soybean namely: TGX 1904-6F, TGX 1987-62F, TGX 1448-2E and TGX 1978-.10F are 2.71%, 2.5% and 2.07% respectively. Value of some quality indices such as the Jodine values, peroxide values, Acid Values and Free Fatty Acid obtained from this study were also found to be within the FAO/WHO recommended specifications. This study has provided detailed information from the characteristics stand point and quality index of oil extracted from the selected varieties of soybean as well as lecithin isolated from their oils; such data is however desirable so as to channel each of the selected soybean varieties to appropriate utilization and enhanced value addition necessary to improve the soybean value chain in Nigeria. This study therefore concludes that quality lecithin may be sourced from some Nigeria varieties of soybean to meet various industrial purposes.