Hand, the hot water extract residue was additional extracted with 150 ml of boiling 1 M HCl for 30 min, adjusted to 200 ml and filtered. The two filtrates have been combined collectively. The content material of oxalate within the two fractions was analyzed depending on the process of AOAC (1990) with the assistance of potassium permanganate titration. Each of the analysesAndualem and Gessesse SpringerPlus 2014, 3:298 http://www.springerplus/content/3/1/Page 9 ofwere tested triplicate and the outcomes calculated and expressed on dry weight basis.Determination of cyanide in brebra seed flourDetermination of ester valueThe content of cyanide in brebra seed flour was determined by the amount of HCN released on hydrolysis. Brebra seed flour extract was obtained by homogenizing 30 gm of flour in 259 ml of 0.1 M orthophosphoric acid for five min. The homogenate was centrifuged at 2,500 rpm for 20 min and clear supernatant was taken. An aliquot of the supernatant was applied for determination of hydrogen cyanide employing an auto analyzer Technicon AAII, based on the system of Rao and Hahan (1984).Chemical characterization of brebra (Meillettia ferrugeniea) oilThe ester value is actually a measure of the volume of ester present within the given oil. It can be expressed in the similar terms as saponification worth and also the acid worth. It was determined by subtracting the acid value from the saponification worth (Ester value = Saponification worth Acid worth).Physical characteristics of oilDetermination of physical characteristics for example moisture, certain gravity and density, Kinematic viscosity, refractive index and pH value were carried out in accordance with the strategies of ASTM (2002)peting interests The authors declare that they’ve no competing interests.Polydatin site Authors’ contributions B-A Write and edits the entire manuscript and B-A supervised the general activities and reviewed the documents.MT1 Data Sheet B-A also involved in statistical analysis and preparation of this manuscript.PMID:24883330 Each authors have study and authorized the final manuscript. Authors’ info Bothe B-A and A-G are Associate Professor and many of the time we’re engaged in study and management of different analysis projects. Acknowledgement We are thankful for the University of Gondar for economic help (UoG/ Budget/no.6215) for the profitable completion of this research operate. We would prefer to express our appreciation for the Department of Biotechnology for the facilities provided in the course of this investigation. Author facts 1 Division of Biotechnology, All-natural and Computational Sciences Faculty, University of Gondar, P.O. Box 196, Gondar, Ethiopia. 2Biotechnology Institute, Collage of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia. Received: 3 April 2014 Accepted: 12 Might 2014 Published: 13 June 2014 References Abdullahi SA (1999) Nutrient content of Citharinus citharus and C. latus. Zuma J Pure App Sci two:668 Achinewhu SC (1990) Composition and meals possible of melon seed (C. vulgaris). Nig Food J 8:13033 Akinhanmi TF, Atasie VN, Akintokun PO (2008) Chemical Composition and Physicochemical Properties Of Cashew nut (Anacardium occidentale) Oil and Cashew nut Shell Liquid. J Agri Meals Enviro Sci two(1) ISSN 1934-7235 Akintayo ET, Bayer E (2002) Characterization and a few achievable makes use of of Plukenetia conophora and Adenopus breviflorus seeds and seed oils. Biores Tech 85:957 Akinyede AI, Amoo IA, Eleyinmi AF (2005) Chemical and functional properties of complete fat and defatted Dioclea reflexa seed flours. J Meals Agri Envir 3(two):11215 Akpan UG, Jimol.