TABLE
CONTENTS
Title
page
Dedication
Acknowledgements
Table
of contents
CHAPTER ONE
1.0 Introduction
1.1 Objective This Work
CHAPTER TWO
2.0 Literature Reviews
2.1 Origin of Palm Oil an Importance
2.2 Composition of oil an palm fresh Fruit Buncot
2.3 Harvest Of Oil Palm Fresh fruit Buncot (Ffb)
2.4 Nutritional Properties of Palm Oil And It’s
Components
2.5 Processing Steps to Produce Palm Oil
2.6 Evaluation of traditional palm oil
extraction technology
2.7 Quality Control of Processed Palm Oil
2.8 Uses of Palm Oil
2.8.1 Industrial Uses
1.8.2 Domestic Uses
2.8.3 Medicinal Use
2.9 Frying With Palm Oil
CHAPTER THREE
Materials and Methods
3.0 Source of Raw Materials
3.1 Sample Preparation
3.2 Production Protocol of Crude Palm Oil
3.3 Parameters to be Evaluated
3.4 Moisture Content Determination
3.5 Iodine Value Determination
3.6 Peroxide Value Determination
3.7 Free Fatty Determination
3.8 Sensory Evaluation
4.0 Results
4.1 Summary
4.2 Conclusions
4.3 Recommendations
References
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