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PHYSICOCHEMICAL ANALYSIS OF GROUNDNUT AND PALM OIL
ABSTRACT
Groundnut
and palm Oils were purchased from Nasarawa main market and local method
was used to prepare the oil in this study. All of the vegetable oil
produced conformed physicochemical to the standards established by the
Asian and Pacific Coconut Community (APCC) and Codex Alimentarius
Commission. The highest FA (fatty acid) is from the palm acid in all of
the two oils and ranged from 4.30-5.56, while the principal
saponification value ranges from 186-198 at low levels. In all, the
physicochemical analyses of the groundnut and palm oils extracted
locally, showed some significant differences.
CHAPTER ONE
1.0 INTRODUCTION
Vegetable oil is an important and widely
used lipid source for our every day (diet product). Its application is
increasing day by day for food purposes and manufacturing of a number of
toiletry products. However, some vegetable oil are not up to standard
to meet consumer satisfaction in terms of their physicochemical
properties or for the texture and stability of the food products (Reyes
et al, 2007).The food value of the edible lipid also depends on chemical
properties like iodine value, peroxide value, saponification value etc,
as well as or some physical properties like solidification,
temperature, colour appearance etc. To impede the solidification some
oil at low temperature, used lipase catalyzed self and found that the
melting point temperature of red oil is reduced substantially (vamane et
al, 2000).
Groundnut oil and palm fruit oil are
both vegetable oil. Groundnut oil the poor or peanut (arachis hypogeal
inn) is commonly called the mans nut. It is an important oil seed and
food crop. It is native to south America, it is grown annually
principally for its edible oil and protein rich kernels seeds, borne in
pods which develop and mature below the soil and worm temperature zones
and widely grown in Nigeria. Groundnut oil is extracted from the seeds
of the groundnut oil is extracted from the seeds of the groundnut plant,
arachis hypogaea. It is important food oil, with a good flavor, high
quality and low free fatty acid value. The fatty acid composition and
physicochemical analysis of samples obtained from different varieties
have been investigated due to its high content of mono-saturated fatty
acids; it is considered healthier than oil with saturated fatty acids
and is relatively resistant to palm oil is edible vegetable oil derived
from the mesocarp (reddish pulp) of the fruits of the oil palms
primarily the African oil elaeis guneesis. Palm oil is naturally reddish
in colour because of high beta-carotene content. Palm mesocarp oil
is41% saturated while palm kernel oil is 81% saturated fats. Palm oil is
one of the most few highly vegetable fats and is semi-solid at room
temperature like most plant-based products, palm oil condense very
little cholelesterol. Palm oil is a common cooking ingredient in the
tropical belt of Africa, south East Asia and parts of the world is wild
spread because of its lower cost and high oxidative stability of the
refined product when used for frying. Palm oil is used to produce both
methyl ester and hydride oxygenated biodiesel. Palm oil is an important
source of calories and a food staple in poor communities, palm oil also
could reduce the risk of cardiovascular disease (Anyasor et al 2009).
This study covers two vegetable: palm
tree oil (elaeis guineensis) and groundnut oil (Arachis hypogaea). Their
oil was extracted locally and the physicochemical properties listed
below were analyzed for industrial and economic benefit.
Saponification value
Iodine value
Peroxide value
Free fatty acid value
There are numerous vegetables oil
derived from various source. These include the popular vegetables oil;
cotton seed, peanut and sunflower oil, and others such as palm oil, palm
kernel oil, cocoa nut oil and others. The significance of this study is
that results and finds of the study would provide whole lots of
informative data what would attract a massive attention of readers to
the use of this oil in question for their nutritional and industrial
benefit.
CHAPTER TWO
LITERATURE REVIEW
2.1 PEANUTS
Each year new varieties of peanuts are
introduced somewhere in the peanut belt of the US or in other counties.
Introducing a new variety may mean change in the planting rate,
adjusting the planter, harvester, dryer, cleaner, Sheller, and method of
marketing. Most peanuts marketed in the shell are the Virginia type
along with some Valencia’s selected for large size and the attractive
appearance of the shell. The various types are distinguished by
branching habit and branch length. There are two main growth forms:
bunch and runner. Bunch types grow upright, while runner types grow near
the ground. Certain types are preferred for particular uses because of
differences in flavor, oil content, size, and shapes. For many uses the
different types are interchangeable. Spanish peanuts are used mostly for
peanut candy, salted nuts, and peanut butter. Most runners are used to
make peanut butter.
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