The quality of some locally processed Nigerian palm oils: an estimation of some critical processing variables
1990
Aletor, V.A. | Ikhena, G.A. | Eghareuba, V.
The qualities of palm oils obtained from four different indigenous processing techniques were assessed with respect to the free fatty, acid (ffa) content, peroxide value, moisture content and impurity levels. Four oil samples, designated A-D, were analysed, three of which were locally processed using the traditional methods while the fourth was processed mechanically. Although the techniques investigated are prevalent in Oshimill Local Government Area of Bendel State, they are also practised elsewhere in Nigeria. The mechanically-processed palm oil (sample A) had the lowest ffa content of 4.90% followed by 7.04, 9.98 and 12.24%, respectively for samples C, D and B. The peroxide values ranged from 2.70 meq kg-1 in sample B to 7.40 meq kg-1 in sample C. The mechanically, extracted oil had the highest residual moisture of 2.96% while sample D had the lowest value of 0.43%. Generally, the impurity levels were highest in the traditionally processed oils. Distinct variabilities were observed with respect to all the parameters estimated, due to differences in the processing methods. Some measures, which include sterilization of fruits soon after harvest and the use of more efficient filtering methods, are suggested to enhance the quality of the traditionally processed oils.
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