ABSTRACT

The compositional differences in Palm Oil from two varieties of Palm fruits (Nigrescensand Virescens) from Ikwuano L. G. A. of Abia State were studied with fresh fruits. Sivent extraction was used which gave an efficient yield of 50.11 % for Nigrescens and 47L % for Virescens. The Nigrescens variety had red colour and more carotenoids, anthocyanii and xanthopylls pigments than Virescens which was orange in colour. These results are reflections of the higher free fatty acid (ifa) of the Virescence variety. Smoke point were 180 °C and 130 °C; flash point 260 00 and 190 00; fire point 280 °C and 230 °C; ani free fatty acid were 1.0% and 16.7% for Nigrescens and Virescens respectively. The peroxide value were 0 meq / kg and 2.8 m Eq/kg for Nigrescens and Virescens, respectively. At room temperature, Nigrescens was lighter (more flowable) than Virescens. The odine numbers were 42.8 and 42.0; specific gravity 0.8886 and 0.8884; density, 0.8724 and 0.8884; refractive index, 1.45857 and 1.45619; slip melting points 31°C and 33 C for Nigrescens and Virescens, respectively. The composition, physical and chemical properties account for the observed differences in the oil from two varieties of palm fruits.

TABLE OF CONTENTS

 TITLE PAGE

CERTIFICATION II

ACKNOWLEDGEMENT

DEDICATION iv

TABLE OF CONTENTS v

LIST OF TABLES Vi

LIST OF FIGURES vii

LIST OF PLATES viii

ABSTRACT ix

CHAPTER ONE

1.0 Introduction

1.1 Objectives 3

CHAPTER TWO

2.0 Literature Review 4

2.1 The Oil Palm 4

2.2 Palm fruit 4

2.21 Nigrescens 5

2.2.2 Virescens 5

2.2.3 Dura 5

2.2.4 Tenera 5

2.2.5 Pisifera 5

2.3 Palm oil 6

2.4 Palm Oil Extraction 9

2.5 Physical and Chemical properties of Palm Oil 10

2.6 Uses of fats and Oils 14

CHAPTER THREE

3.0 Materials and Methods 16

3.1 Sample preparation 16

3.2 Palm Oil Extraction 16

3.2.1 Quantitative Analysis 17

3.2.2 Physical tests 17

3.3.1 Moisture content 17

3.3.2 Fractionation 17

3.3.3 Specific gravity / Density 18

3.3.4 Refractive Index 18

3.3.5 Slip melting point 18

3.3.6 Smoke, flash and fire points 19

3.3.7 Colour 19

3.4 ChemiGal Tests 19

3.4.1 Free fatty Acids 19

3.4.2 Acid Value 20

3.4.3 Iodine Value 20

3.4.4 PeroxideValue 21

3.4.5 Saponification Value 21

CHAPTER FOUR

4.0 Results and Discussions 23

REFERNCES 29