ABSTRACT
In
This Work, Palm Oil Was Adulterated with red dye to make comparism with
unadulterated oil, the moisture content, iodine value, the fatty acid, peroxide
value and specific density of the palm oil were analyzed. The values for the
analyzed parameters were compared to each other. The result of the analysis
shows that the introduction of these additives significantly increases the
moisture content, free fatty acid and peroxide value (p>0.05) while there
was no much difference in iodine value, specific density and even the sensory
analysis. Also the quality palm oil was adversely affected even though the
quality increased.
TABLE CONTENTS
Title page…………………………………………………………… i
Dedication………………………………………………………….. ii
Acknowledgements ………………………………………………. Iii
Table of
contents…………………………………………………. iv
CHAPTER ONE
1.0 Introduction………………………………………………….. 1
1.1 Objective of This Work……………………………………… 3
CHAPTER TWO
2.0 Literature Reviews…………………………………………. 4
2.1 Origin of Palm Oil an Importance…………………………. 4
2.2 Composition
of oil palm fresh fruit buncot……………….. 6
2.3 Harvesting Of Oil Palm Fresh Fruit Buncot
(Ffb)………… 6
2.4 Nutritional Properties of Palm Oil And
It’s Components…. 8
2.5 Processing Steps to Produce Palm Oil……………………. 11
2.6 Evaluation of traditional palm oil
extraction technology….. 13
2.7 Quality Control of Processed Palm Oil……………………. 14
2.8 Uses of Palm Oil…………………………………………….. 15
2.8.1 Industrial Uses……………………………………………….. 15
2.8.2 Domestic Uses …………………………………………….. 16
2.8.3 Medicinal
Use………………………………………………… 16
2.9 Frying
With Palm Oil………………………………………….17
CHAPTER THREE
Materials and Methods
3.0 Source of Raw Materials……………………………………. 20
3.1 Sample Preparation………………………………………….. 20
3.2 Production Protocol of Crude Palm Oil ……………………. 21
3.3 Parameters to be Evaluated…………………………………. 22
3.4 Moisture Content Determination……………………………… 22
3.5 Iodine Value Determination…………………………………… 23
3.6 Peroxide Value Determination………………………………. 23
3.7 Free
Fatty Determination……………………………………… 24
3.8 Sensory
Evaluation…………………………………………….. 25
References …………………………………………………….. 26
CHAPTER ONE
1.0 INTRODUCTION
The oil Palm (Elaeis guinensis) is
one of Africa’s most important oil producing plants. The oil palm exists in a
wild, semi-wild and cultivated state in the tree land areas of the equatorial
tropics in African, south- East Asia and in America (Hartley, 1988). The oil palm fruits produced two types of
oil, palm oil which is extracted from the pericarp of the fruit and palm kernel
oil from the seeds, both of which are important in the world trade.
Palm oil has been used in food
preparation for over 5,000 years. It is
currently enjoying strong appeal worldwide as a cooking aid because it is free
of artery- clogging trans- fats. Food
manufacturers choose palm oil because it has a distinct quality, requires
little or no hydrogenating and prolongs the shelf life of different products (Anonymous
2003). Red palm oil, besides providing calorie density to the diets, is also
the richest natural sources of B-carotene, a precursor of Vitamin A and an
antioxidant that destroys singlet oxygen and free radicals Rukimni, (1994).
Industrially, palm oil could be refined to give a light colored product which
could be used in the manufacture of margarine, shortenings, biscuits, cooking
fats, bakery fats as well as cooking oils (Ihekoronye and Ngoddy, 1985).
The quality of palm oil is affected
by improper post harvest handling, processing and storage techniques.
Frying
involves close contact between the oil used and the raw food being fried. Oil
is absorbed by the food and contributes significantly to its flavour and
nutritional properties and becomes a major component of the final product
consumed. The oil used in frying plays an important role in the eating quality
of the food product and in its shelf life. Some of the minor components of palm
oil are of particular interest in frying applications because of their
antioxidant properties in particular the tocols, compounds of the vitamin E
group. Palm oil is unique among the common vegetable oils because it contains
unsaturated and saturated fatty acids in almost equal proportion.
There is a wide spread speculation
that palm oil is being adulterated. In most cases, the producers usually do the
adulteration in order to increase quantity of palm oil that is produced for the
sole purpose of profit maximization. Unfortunately, most adulteration practice
is normally done without considering its effect on the quality of palm oil. The
adulteration ranges from the use of colour dyes, water and other illegal food
additives which could affect the quality of palm oil in the terms of nutritive
value, wholesomeness, utilization, safety and shelf life.
1.2 OBJECTIVE
OF THIS WORK.
1. To evaluate palm oil processed with and
without adulterants
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