Nutritional and physical properties of kariya seeds

Nutritional and physical properties of kariya seeds were determined. Proximate analysis showed that kariya kernels contain 17.5, 2.8, 37.5 and 6.5% of crude protein, ash, fat and crude fibre, respectively. The fatty acids were largely made up of myristic, palmitic, stearic and linolenic acids. The angle of repose and coefficient of friction on wood, aluminium and galvanized steel surfaces were 38.22 degrees, 0.32, 0.34 and 0.35 for the nut and 33.37 degrees, 0.23, 0.30, 0.31 for the kernel. The rupture force in the longitudinal axis was less than in the transverse direction, and the corresponding values for stiffness and maximum deformation at nutshell rupture were 29.71 and 13.53 N mm(-1), and 3.39 and 4.18 mm, respectively.