Abstract:
Traditional processed palm oil from five different localities in south-east Nigeria were evaluated
for their physical properties, chemical characteristics, fatty acids profile, microbial and sensory
qualities. The results showed significant differences (p<0.05) in most of the quality parameters.
The physical properties ranges were: melting point (32.65-36.50 °C), smoke point (129.35-
118.55 °C) and total impurities (0.15-0.22%). Sample 901 had the highest acid and
saponification values (0.86 and 194.76 mgKOH/g) while sample 902 had the lowest (0.21 and
183.78 mgKOH/g). The peroxide values were lowest in 901 and 905 (1.61 mEq/kg). Sample 904
had the lowest iodine value (27.44 g/100g), followed by 902 (28.62 g/100g). Palmitic (38.71-
48.26%) and Oleic acids (38.41-47.82%) were the most prominent fatty acids. 904 had the
highest vitamin A (60.21 µg/g) and vitamin E (16.22 mg/100g) contents and902 the lowest
vitamin A (49.61 µg/g). The total microbial count was low in the oils (6.13 - 9.42×104cfu/ml).
Sample 902 was organoleptically the most preferred (6.48) while 903 was the least preferred
(4.96).Traditional methods of processing palm oil had significant effect on the quality of the oils.
However, the oil samples were within regulators quality standard and are therefore fit for
consumption |
