DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
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.
TABLE OF CONTENTS
Title Page ………………………………………………………… i
Dedication ………………………………………………………. ii
Acknowledgements…………………………………………….. iii
Table of Content………………………………………….…….. iv
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 EXTRACTION OF SOYBEAN OIL ………………………. 6
2.5 TALLOW …………………………………………………….. 15
2.5.1 METHOD OF PRODUCTION…………………………… 17
2.5.2 MELTING POINT………………………………………. 18
CHAPTER
THREE
MATERIAL AND METHODS ………………………………… 22
3.1 SAMPLE PREPARATION ………………………………… 22
3.2 PEROXIDE VALUE ………………………………………… 22
3.3 IODINE VALUE ……………………………………………. 23
3.4 SMOKE POINT ……………………………………………… 24
3.5 FREE FATTY ACID (FFA) ………………………………… 25
3.6 SPECIFIC GRAVITY ……………………………………….. 26
3.7 SPECIFICATION VALUE ………………………………….. 26
3.8 MOISTURE CONTENT …………………………………….. 27
REFERENCES ………………………………………………….. 28
MATERIAL AND METHODS ………………………………… 22
3.1 SAMPLE PREPARATION ………………………………… 22
3.2 PEROXIDE VALUE ………………………………………… 22
3.3 IODINE VALUE ……………………………………………. 23
3.4 SMOKE POINT ……………………………………………… 24
3.5 FREE FATTY ACID (FFA) ………………………………… 25
3.6 SPECIFIC GRAVITY ……………………………………….. 26
3.7 SPECIFICATION VALUE ………………………………….. 26
3.8 MOISTURE CONTENT …………………………………….. 27
REFERENCES ………………………………………………….. 28
CHAPTER ONE
INTRODUCTION:
1.1 TALLOW (BEEF TALLOW)
Tallow is a form of rendered fat, typically made from
beef although technically any animal could be used as a source of tallow. Usually
tallow starts with the extraction of suet from a carcass (Moreas, 2008). Suet
is hard fat found in the neighborhood of the kidneys and around some other
organs. While suet can be used as in render ding suet removes he impurities and
also extends the shelf life. Once suet is rendered it becomes tallow. As long
as tallow is stored in an air tight container in a cool environment time unlike
suet, which will become rancid (Thomas, 2002).
Beef
tallow is fairly common tallow also rendered from animals like horses. Tallow
is high in monounsaturated fatty acids with lesser amount of saturated fatty
acids.
The composition of fats in tallow causes it to be
solid and white at room temperature, and properly rendered tallow is odorless
and tasteless.
Historically, tallow has been
used as cooking oil, a base for soaps and also as a lubricant. It can also be
turned into a biofuel, used as a feed supplement for various animals, (Moreas,
2008).
Soybeans Oil
Soybean oil is a vegetable oil extracted from the seed
of the soybeans (Glycine max). The
soybean is a species of legume native to East Asia widely grown for its edible
bean which has numerous uses. The plant is classed as an oil seed rather than a
pulse by the Food Agricultural Organization (FAO).It is one of the most widely
consumed cooking oils.
Objective
The objective of this work is to do a comparative
evaluation of the quality attributes of tallow from Fulani cow and soybean oil
extracted form soy seeds, sold in local market across Ebonyi State.
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