Effect of Bleaching on Some Quality Attributes of Crude Palm Oil
| Autor: | J. C Okolo |
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| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | IOSR Journal of Engineering. :25-28 |
| ISSN: | 2250-3021 2278-8719 |
| DOI: | 10.9790/3021-041203025028 |
| Popis: | Oil bleaching is usually done to improve colour, remove impurities and improve taste. The effect of bleaching on some quality attributes of crude palm oil was investigated. Crude palm oil was obtained from a local oil processing mill in Ika North East LGA, of Delta State Nigeria. The crude palm oil sample was divided into sample A, B and C. Sample A was unbleached, while sample B and C were bleached with heat only and bleached using Activated Coconut Pod Ash (ACPA) respectively. The physical and nutritional properties of the samples were evaluated using standard methods. The result shows that sample A had 4.93% moisture content, 7.45% crude protein, with a refractive index of 1.47, viscosity of 10.50 centipoises and was orange red, while sample B had 2.86% moisture content, 6.07% crude protein with a refractive index of 1.40, viscosity 10.08 centipoises and was pale red in colour. Sample C had 2.74% moisture content, 4.21% crude protein, with a refractive index of 1.06, viscosity 5.21 centipoises and was orange yellow in colour. Sample C had a lower Free Fatty acid (FFA) content with a higher saponification value (SV) content. The free fatty acid, peroxide value, iodine value, density, refractive index and viscosity decreased with bleaching while the saponification value increased with bleaching. It is concluded that bleaching will increase the shelf life of crude palm oil and make it more suitable for soap making. |
| Databáze: | OpenAIRE |
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