CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
The studies to determine the effect
of pre-processing conditions on the characteristics of palm kernel oil (PKO),
on the physiochemical characteristics of palm kernel oil (PKO), has been
successfully carried out in this work. It can be concluded from the results
conducted over 6 months period, that there was significant difference
(P<0.05) in storage time of saponification value, free fatty acid value,
peroxide value, iodine value, melting point and moisture content of the palm
kernel oil from both two processing methods. Both there is no significant
difference (P>0.05) on both processing method of above named parameters.
On the other hand, properties like
freezing point has no significant difference (P>0.05) both on the storage
time, processing method and interaction between storage time and processing
method. While the interaction between storage time on the processing method had
no significant difference (P>0.05) in all the parameters except melting
point of the palm kernel oil. This shows that all the properties all increased
with storage time of the palm kernel oil, both the little change in moisture
content may be due to the changes in storage environment.
Recommendation
Based on the results obtained from this work, and
for the fact that the palm kernel oil extracted from fermented palm fruits had
lower free fatty acid ranging from (1.907 to 6.900 MgKOH/g) compared
to the palm kernel oil extracted from boiled palm fruits stored for 6 months
which had higher free fatty acid ranging from (6.564 to 11.108 MgKOH/g)
on the basis of this finding. It can be concluded that palm kernel oil
extracted from fermented palm fruits process is preferable for edible purpose
while palm kernel oil extracted from boiled palm fruits processing is
preferable for soap making.
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APPENDIX A 1
EXPERIMENTAL RESULT
Table 5.0 Analysis Variance (Anova) on the Effect Of
Pre-Processing Condition on the
Physiochemical Properties of Palm
Kernel Oil (PKO)
 |
Composition
Processing Storage
time (months)
Methods
0 2 4 6
S.Vmeg/Kg Fermented 29.45+66.62a 57.50+38.57b 131.88+35.81c 221.59+125.32d
Boiled 25.25+70.82a
42.08+53.99b 119.21+23c 197.75+101.68d
FFAmgkoh/g Fermented 1.907+2.02f 2.917+101g 143.983+0.056h 6.900+2.973j Boiled
6.564+2.203a 8.303+0.459b 9.088+0.321c 11.108+2.341d
PVmegKg Fermented 26.60+9.15c 32.60+3.15d 38.20+2.45a 45.60+9.85f Boiled 28.60+10.3a 39.00+0.1b 41.60+2.7c 46.40+7.5dIVWig,s Fermented 0.508+0.634b
0.761+0.381a 1.269+0.127d 2.030+0.888e
Boiled 5.329+2.248a 6.599+1.078b 8.122+0.445c 10.659+2.982cMC% Fermented 6+5.88d 11+0.88m 14+2.12n 16.5+4.62g Boiled 9+4.75a 12.5+1.25b 5.5+1.75c 18+4.25dMPoC Fermented 27+1.5 26+0.5
25+0.5 24+1.5 Boiled 26+2.5a 24+0.5a
23+0.5a
21+2.5bFPoC Fermented 0+1.75b 2.2+0.45a
2.3+0.55a 2.5+0.75f Boiled
0+1.63a 2.0+0.37b 2.1+0.47b 2.4+0.77c
Means with the same alphabet = no significant at 5%
probability. SV = saponification value, while means without the same alphabet
are significant value at 5% probability. FFA = free fatty acid, PV = peroxide
value, IV = iodine value, MC = moisture content, MP = melting point, FP =
freezing point.