Description
ABSTRACT
This study assessed the chemical properties of groundnut oil and palm oil which are vegetable oil brands commonly sold in Nigeria – a case study of Kaduna metropolis. The study revealed the ranged values of the following parameters for groundnut oil and palm oil respectively: Iodine value (29.25 ± 0.09 – 29.99 ± 0.48 g I2/g; 26.40 ± 0.54 – 30.87 ± 0.21 g I2/g), Saponification value (184.04 ± 5.00 – 194.48 ± 3.33 mg KOH/g; 182.62 ± 3.65 – 195.61 ± 0.56 mg KOH/g), Acid value (0.39 ± 0.08 – 0.86 ± 0.91 mg KOH/g; 0.16 ± 0.02 – 0.60 ± 0.02 mg KOH/g) and Peroxide value (1.87 ± 0.12 – 3.20 ± 0.28 meq/kg; 1.60 ± 0.10 – 4.00 ± 0.57 meq/kg). Mineral oils were absent in all the samples and no rancidity was observed in all the samples. The results show that most of the brands of commonly consumed oils have acceptable values as compared to the standard values of NAFDAC and CODEX.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM AND OBJECTIVE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- METHODOLOGY
- PROJECT ORGANISATION
CHAPTER TWO
LITERATURE REVIEW
- REVIEW OF PEANUT OIL
- OVERVIEW OF PALM OIL
- HISTORICAL BACKGROUND OF PALM OIL
- REFINING OF PALM OIL
- USES OF PALM OIL
- COMPOSITION OF PALM OIL
- COMPOSITION OF PEANUT OIL
CHAPTER THREE
- MATERIALS AND METHOD
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSIONS
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Vegetable oils have wide application in foods where they are used in frying, cooking, salad dressing, shortening of pasty etc. [Bakker el al, 2017]. They mainly consist of lipids with some other minor components including antioxidants, colorants, flavors and emulsifiers [Fasina et al, 2016]. Some of these compounds occur naturally and some are added during the manufacturing process. The presence of hydrocarbons or mineral oils such as n-alkenes in vegetable oils has also been reported [Johnson et al, 2019]. Vegetable oils act as carriers of fat-soluble vitamins (A, D, E, and K) and play important sensory and functional roles in food products. They provide the most concentrated source of energy, supply essential fatty acids linoleic and linolenic acids which are precursors for important hormones, the prostaglandins and responsible for growth, provide satiety and increases the palatability of food [Jambunathan, 2011].
In Nigeria, the major sources of edible oils are groundnut and palm oil. These vegetable oils are used mainly as cooking oils and for the production of soap, margarine, and cosmetics [Shahidi, 2015]. The quality of vegetable oils may be affected by several factors, from the choice of raw material to the methods of processing, refining, bottling and storage [Shahidi, 2015]. Therefore, appropriate control throughout the production chain is important to ensure the quality of vegetable oils delivered to food industries and final consumers. For this purpose a number of physical and/or chemical parameters are usually monitored such as acidity, density, viscosity, color, refractive index, moisture, volatility, dielectric constant, total polar compounds, as well as saponification, peroxide, iodine, ester and carbonyl values. Oil quality and its stability are therefore very important for the consumers and in applications to industries [Wali et al, 2015]. Various brands of vegetable oils are sold in markets; some are produced in the country while some are imported. Despite the strict regulations and enforcement by relevant regulatory agencies of the sale of standard commodities to consumers, at times manufacturers and importers do not comply with standards. In spite of the wide range applications of vegetable oils this study is aimed to investigate physicochemical properties of groundnut and palm oils sold in Kaduna metropolis.
1.2 PROBLEM STATEMENT
Groundnut and palm oil are the major sources of edible oil In Nigeria. These vegetable oils are used mainly as cooking oils and for the production of soap, margarine, and cosmetics. It is very important to know the oil quality and its stability for the consumers and in applications to industries in other to know if they comply with the standard required. It was discovered that despite the strict regulations and enforcement by relevant regulatory agencies of the sale of standard commodities to consumers, at times manufacturers and importers do not comply with standards. This study was carried out to investigate physicochemical properties of groundnut and palm oils sold in market.
1.3 AIM AND OBJECTIVES OF THE STUDY
The main aim of this study is to investigate chemical properties of groundnut and palm oils sold in Kaduna metropolis. The objectives are:
- To carry out the comparative analysis of the chemical properties of groundnut oil and palm oil.
- To determine the standard of oils sold at the local market
- To ensure that oil sold at the market is up to the regulatory standard.
1.4 SIGNIFICANCE OF THE STUDY
This study will help the reader to understand the functions of hydrocarbons or mineral oils presents in edible oil. This study will throw more light on the application of groundnut oil and palm oil. To the student, this study will enlighten him/her how the chemical analysis of oil is been carried out. To the lecturer, this study will expand their knowledge on the analysis of the chemical properties of groundnut oil and palm oil.
1.5 RESEARCH METHODOLOGY
In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.
1.6 PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
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