COMPARATIVE EVALUATION OF SOYBEAN OIL AND TALLOW | COMPLETE PROJECT WORK



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.



DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL
RESOURCES MANAGEMENT 
 
IN PARTIAL FULFILLMENT FOR REQUIREMENT FOR BACHELOR OF SCIENCE (B.Sc.) IN FOOD SCIENCE AND TECHNOLOGY

   
TABLE OF CONTENTS
Title Page ………………………………………………………            i
Dedication ……………………………………………………….         ii
Acknowledgements……………………………………………..           iii
Table of Content………………………………………….……..           iv
Abstract…………………………………………………………..          vi

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 SOYBEAN PREPARATION AND CLEANING…………….          7
2.5 TALLOW ……………………………………………………..        15
2.5.1 METHOD OF PRODUCTION……………………………           18
2.5.2 MELTING POINT……………………………………….             20

CHAPTER THREE
MATERIAL AND METHODS …………………………………           23
3.1 SAMPLE PREPARATION …………………………………           23
3.2 PEROXIDE VALUE …………………………………………         24
3.3 IODINE VALUE …………………………………………….          25
3.4 SMOKE POINT ………………………………………………         26
3.5 FREE FATTY ACID (FFA) …………………………………           27
3.6 SPECIFIC GRAVITY ………………………………………..          27
3.7 SAPONIFICATION VALUE …………………………………..       28
3.8 MOISTURE CONTENT ……………………………………..          29

CHAPTER FOUR
RESULT AND DISCUSSION
4.1       FREE FATTY ACID……………………………………….        30
4.2       IODINE VALUE……………………………………………       31
4.3       SAPONIFICATION VALUE……………………………..           32
4.4       PEROXIDE VALUE……………………………………….        33
4.5       SPECIFIC GRAVITY……………………………………..          34
4.6       SMOKE POINT……………………………………………        35
4.7       MOISTURE CONTENT…………………………………..        36

CHAPTER FIVE
CONCLUSION AND RECOMMENDATION…………………….    37
REFERENCES …………………………………………………..         38
 

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