ABSTRACT
This paper examines the quality of palm oil samples
obtained from different processing methods in terms of their physicochemical
properties. The results obtained showed that for a storage period of 6months
the saponification value (SV) varied from 181.42 – 350.31mgKOH/g for palm oil
for fermented palm fruits (fermented process) and 175.91 – 189.54mgkOH/g for
palm oil from boiled palm fruit (boiling process) for the same six months
period. The free fatty acid (FFA) of the palm oil samples ranged from 22.56 –
45%, 3.384 – 10.152% for fermentation process and boiling process respectively,
peroxide value (PV) varied from 3.50 – 5.80meq/kg for fermentation process and
1.50 – 4.05meq/kg for boiling process, specific gravity ranged from 0.910
-0.925 for fermentation process and 0.912 – 0.913 for boiling process and the
iodine value (IV) 26.141 – 37.0548Wiji’s for fermentation processed palm oil
and 3.807 – 34.7706Wiji’s for the boiling process.
The melting point was in the
range of 29 – 30oC for fermentation process and 29 – 37oC
for boiling process while the freezing point ranged from 26 – 28oC
for fermentation process and 23 – 24oC
for boiling process. The results obtained after the analysis of variance
(ANOVA) showed that there were no significant differences (P>0.05) in the
specific gravity, freezing points, and peroxide value of the palm oil samples.
However, there were significant differences (P<0.05) in the melting point, saponification
value, and free fatty acid values of the palm oil samples respectively. On the
basis of the oxidative as hydrolytic stability, this work recommend the use of
the boiling process to produce palm oil especially if it is to be stored above
4months.
EFFECT OF PROCESSING METHOD ON PHYSIOCHEMICAL
PROPERTIES OF PALM OIL AND STORAGE STABILITY
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
IN PARTIAL FULFILLMENT FOR AWARD OF BACHELOR OF
SCIENCE IN FOOD SCIENCE AND TECHNOLOGY (B.SC)
TABLE OF CONTENTS
Title page………………………………………………………….. i
Certification……………………………………… ……………ii
Dedication: ……………………………………… ………………. iii
Acknowledgement:……………………………………………….. iv
Abstract……………………………………………………………. v
Table of content:……………………….…..……. ……………….. vi
List of tables………………………………………………………. vii
List of figure……………………………………… ……………viii
CHAPTER
ONE
1.0 INTRODUCTION:……………………….…………………. 1
1.1 Justification of the Study………………………………….. 4
1.2 Objectives of the Project…………………………………… 5
CHAPTER
TWO
LITERATURE
REVIEW
2.1 History
of palm oil: ……………..…………………………. 6
2.1.1 Processing Technology: …………………………………. 6
2.1.2 Traditional
Wage process:…………..…………………… 7
2.1.3 Mechanization of small scale process:.…………………. 9
2.2 Methods
of production: …………………………………… 11
2.2.1
Steps involved in palm oil production:………………….. 15
2.3 Physico-chemical
properties of palm oil:………………… 15
2.3.1 Chemical properties of palm
oil:………...………………… 18
2.3.2 Physical properties of palm
oil:…………………………….. 20
2.3.3 Characterization of palm oil:
…………………………… 21
2.4 Uses
of palm oil:………………………………………….. 24
2.4.1
Edible uses of palm oil:……..…………………………… 24
2.4.2 Non edible uses of palm oil:
……………………………… 25
2.5 Standard
Specification:……………………………………. 26
CHAPTER THREE
MATERIAL
AND METHODS
3.1 Sources
of raw material:………………..…………………… 28
3.2 Method
of preparation:………………………………………. 28
3.2.1 Boiling
processing method:…………….…………………… 28
3.2.2 Fermentation
method: ……………………………………… 29
3.3 Physico-chemical
properties analysis:……………………. 29
3.3.1 Special
gravity:………………………………………………. 29
3.3.2 Acid value determination:………………………………….. 30
3.3.3
Iodine value determination:………………………………. 30
3.3.4 Saponification value
determination:……………………… 31
3.3.5 Determination of peroxide value:
………………………... 32
3.3.6 Melting point:……………………………………………….. 32
3.3.7 Freezing point:……………………………………………… 33
CHAPTER FOUR
4.0 RESULTS
AND DISCUSSION
4.1 Results……………………………………………………….. 34
4.2. Discussion Of
Results……………………………………… 40
4.2.1 Effect of
processing method and storage time
on the specific
gravity of palm oil sample…………… … 40
4.2.2:
Effect of processing method and storage time on the
Free Fatty Acid of palm oil sample…………………… 41
4.2.3. Effect of
processing method and storage time on the
peroxide value
of palm oil……………………………… 43
4.2.4. Effect of processing method and storage
time on the Iodine Value palm oil………………………. 45
4.2.5.
Effect of processing method and storage time
on the Saponification Value palm oil…………………… 46
4.2.6.
Effect of processing method and storage time on the
Freezing
point of palm oil……………………………….. 47
4.2.7
Effect
of processing method and storage time
on the Melting Point of palm oil………………….......... 48
4.2.8 Effect of processing method on stability of
palm oil…… 49
4.3 Conclusion And Recommendation……………………… 52
Reference:………………………………………...... 55
Appendix……………………………………………. 60
LIST OF TABLES
Table 1: Composition of palm
oil:……………………….………16
Table 2: Component fatty acid of palm
oil………………..……. 17
Table 3: Glycerides component of palm
oil:…………………….17
Table 4: Physical Properties of palm
oil:……………………….. 21
Table 5: Quality standard of palm
oil:……………………………27
Table
4.1: Variation of physico-chemical properties of palm
oil with processing
method and storage time…… 34
Table
4.2: Variation of stability with process method
using
oxidative and
hydrolytic stability criterion…………35
LIST OF FIGURES
Fig 4.1. Variation of specific gravity of palm oil
with
processing
method and storage time. ……….. 36
Fig 4.2. Variation of Free Fatty Acid of palm oil
with
processing
method and storage time. ………… 36
Fig 4.3. Variation of peroxide value of palm oil
with
processing
method and storage time. …………. 37
Fig 4.4. Variation of iodine value of palm oil with
processing
method and storage time. ……………. 37
Fig 4.5. Variation of saponification value of palm
oil with
processing method and storage time. …38
Fig 4.6. Variation of Freezing point of palm oil
with
processing
method and storage time. ……………38
Fig 4.7. Variation
of melting point of palm oil with
processing
method and storage time. ……………39