COMPARATIVE EVALUATION OF SOYBEAN OIL AND TALLOW


DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT


ABSTRACT
Fatty tissues from cow and soybean seed were subjected to sohxlet extraction. The fat (tallow) and soybean oil obtained were analyzed for free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), moisture content (MC), specific gravity (SG) and smoke point (SP). The free fatty acid was 5.08 and 2.54% for tallow and soybean oil respectively. The peroxide value was 27.33 and 52.00meg/kg, saponification value 185.28 and 291.17mg koH/g, iodine value 70.27 and 84.35, moisture content 2.00 and 2.03; specific gravity 0.879 and 0.966 and smoke point 280OC and 240oC respectively. The above physiochemical characteristics were significantly different (p<0.05 ) with exception of moisture contend which recorded similar value for both tallow and soybean oil. 
    




TABLE OF CONTENTS

Title Page …………………………………………………………        i
Dedication ……………………………………………………….         ii
Acknowledgements……………………………………………..           iii
Table of Content………………………………………….……..           iv
CHAPTER ONE
INTRODUCTION
1.1 Tallow (Beef Tallow)…………………………………………..      1
CHAPTER TWO
LITERATURE REVIEW
2.1 SOYBEAN OIL ………………………………………………         3
2.2 SOYBEAN OIL ………………………………………………         3
2.3 HYDROGENATED SOYBEAN OIL ……………………….           5
2.4 EXTRACTION OF SOYBEAN OIL ………………………. 6
2.5 TALLOW ……………………………………………………..        15
2.5.1 METHOD OF PRODUCTION……………………………            17
2.5.2 MELTING POINT……………………………………….  18


CHAPTER THREE
MATERIAL AND METHODS …………………………………            22
3.1 SAMPLE PREPARATION …………………………………            22
3.2 PEROXIDE VALUE …………………………………………         22
3.3 IODINE VALUE …………………………………………….          23
3.4 SMOKE POINT ………………………………………………         24
3.5 FREE FATTY ACID (FFA) …………………………………           25
3.6 SPECIFIC GRAVITY ………………………………………..          26
3.7 SPECIFICATION VALUE …………………………………..          26
3.8 MOISTURE CONTENT ……………………………………..          27
REFERENCES …………………………………………………..           28

CHAPTER ONE
INTRODUCTION:
1.1       TALLOW (BEEF TALLOW)
Tallow is a form of rendered fat, typically made from beef although technically any animal could be used as a source of tallow. Usually tallow starts with the extraction of suet from a carcass (Moreas, 2008). Suet is hard fat found in the neighborhood of the kidneys and around some other organs. While suet can be used as in render ding suet removes he impurities and also extends the shelf life. Once suet is rendered it becomes tallow. As long as tallow is stored in an air tight container in a cool environment time unlike suet, which will become rancid (Thomas, 2002).
            Beef tallow is fairly common tallow also rendered from animals like horses. Tallow is high in monounsaturated fatty acids with lesser amount of saturated fatty acids.
The composition of fats in tallow causes it to be solid and white at room temperature, and properly rendered tallow is odorless and tasteless.

Historically, tallow has been used as cooking oil, a base for soaps and also as a lubricant. It can also be turned into a biofuel, used as a feed supplement for various animals, (Moreas, 2008).
Soybeans Oil
Soybean oil is a vegetable oil extracted from the seed of the soybeans (Glycine max). The soybean is a species of legume native to East Asia widely grown for its edible bean which has numerous uses. The plant is classed as an oil seed rather than a pulse by the Food Agricultural Organization (FAO).It is one of the most widely consumed cooking oils.

Objective
The objective of this work is to do a comparative evaluation of the quality attributes of tallow from Fulani cow and soybean oil extracted form soy seeds, sold in local market across Ebonyi State.





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