Red palm oil is a natural substance typically sourced from the fruit of the African oil palm tree (Elaeis guineensis). Quality deterioration of fresh palm oil was investigated at room temperature using two different containers namely opaque blue and transparent white containers covered with black polythene bag for storage duration of 12 weeks. The analyses carried out included free fatty acid, saponification value, carotene content, smoke, flash and melting points, viscosity, specific gravity, pH value and moisture content. The study revealed that there was an increase in the moisture content, free fatty acid value, Ph value, carotene content, melting point, flash point, smoke and saponification value of each sample of palm oil as storage time increases. The specific gravity decreased with increase in the storage duration. The result showed that palm oil should be used within few weeks once it has been processed and longer storage period should be avoided in order to maximize profit as it has been the usual practice of palm oil seller. This study will provide information on the effect of duration of storage, temperature and storage conditions on the quality of palm oil which will help the food processors palm and consumers to know the optimum storage period for their products.
A PHP Error was encountered
Message: Trying to get property of non-object
Line Number: 24