Almost 90% of the world palm oil
products are used as food. This has made demands that one nutritional
properties of palm oil and its fractions be adequately demonstrated. The fatty
acid composition of palm oil has thus been the focus of attention in
determining its nutritional adequacy in relation to coronary heart disease risk
factors Hegsted, (1991).
Palmitic acid (44%) is the major saturated fatty acid
in palm oil and this is balanced by almost 39% mono unsaturated oleic acid and
11% polyunsaturated linoleic acid. The remainder is largely stearic (5%0 and
myristic 91%) acid. This composition is significantly different from palm
kernel oil (Obtained as co-product during the processing of oil palm fruits)
which is almost 85% saturated Sambathamurthi,( 2000)
Red
palm oil is a rich source of pro-vitamin A and antioxidant nutrients B-
carotenes, tocotrienol and tocopherols, which have the capacity to retard
proxidation and scavenge free radical. Besides, having autimutgenic and
hypoahocesterolaemic potential, and is nutritionally safe and wholesome. The
combination of these characteristic make it excellent oil for human
consumption. This red oil is used for combating vitamin A deficiency Rukmini, (1991).
Although palm oil based diets include a high blood cholesterol level that do
corn, soybean and sunflower oils, its composition causes the drop in the
endogenous level.
This is due to the presence of the tocotrienol and the
peculiar position of fatty acids. Its health benefit includes reduction in risk
of arterialinorbosis and atherosclerosis, inhibition of endogenous cholesterol
biosynthesis, platelet aggregation and reduction in blood pressure. Red oil at
moderate levels in the diets of experimental animals promotes efficient
utilization of nutrients, favourable body weight gain, improved immune function,
adequate haemoglobinization cells and induction of hepatic drug metabolizing
enzymes (Edem, 2002).
Accordingly emphasis has been on the cholesterol lowering
effects of palm oil tocotrienol, the pro vitamin A activity of red palm oil and
palm carotene concentrates and the antioxidant, and anti-cancer properties of
palm vitamin E, carothoids and the phonetic falconoid complex Sambanthamurthi, (2000).
The
oil palm and its products have found a
major importance in the food, livestock, timber, pharmaceutical and
other industries usually referred to as perm kernel cake is used In the
manufacture of livestock feed. Although palm kernel caked is some what low in
protein content, the amino acid spectrum of the protein, together with a
favourable calcium to phosphorus ratio enables the cake to make a useful
control to the manufacture of compound animal feeds. Jacquemard (1978).