PALM OIL FRUIT PRODUCTION | A COMPLETE PROJECT WORK | B.Sc, MS.c, Ph.D | PDF DOCX DOWNLOAD

CHAPTER THREE
MATERIALS AND METHODS
3.0       SOURCE OF RAW MATERIALS
            Fresh palm fruit that was used for this work was obtained from Ohaozara local government in  Ebonyi State. The adulterant red dye was obtained from Abakpa, Main Market Abakaliki ,Ebonyi State. The yam tuber will also be obtained from the same market.
3.1       SAMPLE PREPARATION

            The palm fruits were divided into two portions of 2kg each.  One out of the two portions was processed without the addition of the adulterant and this served as the control. The palm fruit was boiled for 45 minutes cooled and then pounded using pestle and mortar. Warm water was use to wash the pulp and the crude oil skimmed off and heated. The adulterant was added and mixed thoroughly. The oil samples was subjected to analysis of iodine value, moisture content, free fatty acid , peroxide value and specific density after which it was used to eat  yam.

3.2       PRODUCTION PROTOCOL OF CRUDE PALM OIL
Harvested palm fruit
Boiling (45 minutes)
Boiling (45 minutes)
Pounding into pulp
Extraction of oil
Heating
Filtering
Palm oil
Addition of adulterants

3.2.1               BOILING PROTOCOL (YAM)
Yam Tuber
Peeling
Slicing
Washing
Washing
Sensory evaluation


 
            The yam tuber was peeled and sliced into desired shape. The sliced yam was washed and boiled and then used to evaluate the oil samples with and without adulterant.

3.3       PARAMETERS THAT WERE EVALUATED

3.3.1   MOISTURE CONTENT DETERMINATION
            The hot oven method (NAFDAC, 1982) was used in the determination. Porcelain dish was thoroughly washed and dried in the oven after which it was allowed to cool in the desiccators. About 5g of the homogenous oil sample was weighed into previously weighed dish and placed on a thermostatic well ventilated oven maintained at 1050C till constant weight. At the end the dish will be recorded.
            The percentage moisture content will be calculated from the weight loss of sample, according to the equation:
% moisture content
Where, W1 = Initial weight of empty crucible
               W2 = Weight of crucible + oil before drying
              W3 = Final weight of crucible + oil after drying

3.4       IODINE VALUE DETERMINATION
            Iodine value was determined using chemical method of food analysis as described by (A.O.A.C, 2002). About 1g of the oil sample was weighed into a glass Stoppard bottle of 25ml and 10ml carbon tetra chloride added to it. This was dissolved with 20m; wiji’s solution after which the stopper that was moisture with potassium iodine solution will be inserted. This was mixed and allowed to stand in dark compound for 30 minutes. At the expiration of time, 15ml potassium iodine solution and 100ml distilled water was later titrated with standard 0.1m sodium thiosulphate solution using starch as indicator. A black test will be carried out commencing with 10ml of carbon tetrachloride.
 Iodine value was calculated as follows:
Iodine value
(g/100g)

Where, b = value of the standard thiosulphate by the blank
               a = value of standard sodium thiosulpahte used by the sample

3.5       PEROXIDE VALUE DETERMINATION
            This was determined by A.O.A.C (2002). About 1g of oil sample was weighed into a clean dried conical flask and 1g of powdered potassium iodide and 20ml of solvent mixture (200) glacial acetic acid and cool chloroform) was added to it. The mixture was placed in a boiling water bath for 60 seconds. The content was poured quickly into a flask containing 20ml potassium iodide solution (5%) and the flask was washed twice with 25ml of water, the mixture was titrated with 0.002m sodium thiosulphate using starch as indicator Lamey, noting the end point. A blank test was carried out.
Peroxide value                                  =             2 x [b-a]
(mgkpH/g)                                                weight of sample

3.6       FREE FATTY DETERMINATION
            This was determined using the method recommended by NAFDAC (1982). About 1g of the oil sample was weighed in a dried conical flask of known weight after which it was dissolved by adding 50ml of mineralized solvent of diethyl and ethanol. This was soaked in the water bath for 5 minutes and 2-3 drops of phenolphthalein Indicator will be added and titrated. This was noted when a pale pink colour appears. The percentage FFA is calculated as palmitic acid, as follows.
FFA     =          Titre value [me] x 0.0282
                         Weight of sample used.

3.7       SPECIFIC DENSITY
The method describe by Onwuka (2005) was employed. Density bottles of 50ml was thoroughly washed with detergent, water,dried and weighed.
The bottles was filled with distilled water and weighed. After this the bottle was emptied, dried
and then filled with oil and weighed. The specific density of oil was calculated as;
specific density  =   weight of xml of oil
                                weight of xml of water

where x is the volume of the bottle.

3.8       SENSORY EVALUATION
            Sensory evaluation was carried out for consumer acceptance and preference using semi-trained panelist comprising of students and staff of the department of food science and technology, Ebonyi State University. Quality that was assessed include, colour, taste, aroma, mouth feel and general acceptability. A time point hedonic scale was used with 9 and 1 representing like extremely and dislike extremely respectively. The mean score was analyzed using analysis of variances (ANOVA) method and different separated using LSD test.  



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