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.
DEPARTMENT
OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL
RESOURCES MANAGEMENT
FACULTY OF AGRICULTURE AND NATURAL
RESOURCES MANAGEMENT
IN PARTIAL
FULFILLMENT FOR REQUIREMENT FOR BACHELOR OF SCIENCE (B.Sc.) IN FOOD SCIENCE AND TECHNOLOGY
TABLE OF CONTENTS
Title Page ……………………………………………………… i
Dedication ………………………………………………………. ii
Acknowledgements…………………………………………….. iii
Table of Content………………………………………….…….. iv
Dedication ………………………………………………………. ii
Acknowledgements…………………………………………….. iii
Table of Content………………………………………….…….. iv
Abstract………………………………………………………….. vi
CHAPTER
ONE
INTRODUCTION
1.1 Tallow (Beef Tallow)………………………………………….. 1
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 SOYBEAN PREPARATION AND CLEANING……………. 7
2.5 TALLOW …………………………………………………….. 15
2.5.1 METHOD OF PRODUCTION…………………………… 18
2.5.2 MELTING POINT………………………………………. 20
LITERATURE REVIEW
2.1 SOYBEAN OIL ……………………………………………… 3
2.2 SOYBEAN OIL ……………………………………………… 3
2.3 HYDROGENATED SOYBEAN OIL ………………………. 5
2.4 SOYBEAN PREPARATION AND CLEANING……………. 7
2.5 TALLOW …………………………………………………….. 15
2.5.1 METHOD OF PRODUCTION…………………………… 18
2.5.2 MELTING POINT………………………………………. 20
CHAPTER
THREE
MATERIAL AND METHODS ………………………………… 23
3.1 SAMPLE PREPARATION ………………………………… 23
3.2 PEROXIDE VALUE ………………………………………… 24
3.3 IODINE VALUE ……………………………………………. 25
3.4 SMOKE POINT ……………………………………………… 26
3.5 FREE FATTY ACID (FFA) ………………………………… 27
3.6 SPECIFIC GRAVITY ……………………………………….. 27
3.7 SAPONIFICATION VALUE ………………………………….. 28
3.8 MOISTURE CONTENT …………………………………….. 29
MATERIAL AND METHODS ………………………………… 23
3.1 SAMPLE PREPARATION ………………………………… 23
3.2 PEROXIDE VALUE ………………………………………… 24
3.3 IODINE VALUE ……………………………………………. 25
3.4 SMOKE POINT ……………………………………………… 26
3.5 FREE FATTY ACID (FFA) ………………………………… 27
3.6 SPECIFIC GRAVITY ……………………………………….. 27
3.7 SAPONIFICATION VALUE ………………………………….. 28
3.8 MOISTURE CONTENT …………………………………….. 29
CHAPTER FOUR
RESULT AND DISCUSSION
4.1 FREE FATTY ACID………………………………………. 30
4.2 IODINE VALUE…………………………………………… 31
4.3 SAPONIFICATION VALUE…………………………….. 32
4.4 PEROXIDE VALUE………………………………………. 33
4.5 SPECIFIC GRAVITY…………………………………….. 34
4.6 SMOKE POINT…………………………………………… 35
4.7 MOISTURE CONTENT………………………………….. 36
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION……………………. 37
REFERENCES ………………………………………………….. 38
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