Description
Abstract
This research work is on Investigation on the quality of vegetable oils sold in Owerri market, Imo State. The quality of nine vegetable oil samples bought from the local market were physically, chemically and sensorily evaluated. The sensory evaluation was carried out at 9-point hedonic scale using a 20man panelists (at 95% confidence level). Results showed that the percentage free fatty acid contents of the vegetable oils ranged from 0.25 (for Turkey oil and Grand Soy Oil) to 1.00 for popular Brand I and II) acid values ranged from 0.49 mgNaOH/g for Grand Soy Oil to 1.99 mgNaOH/g for the two popular Brands. All the oil samples had percentage (%) moisture/matter volatile less than one percent with the exception of Sonula Soy Oil which was 1.10%. The specific gravity of the oils were approximately the same (0.900– 0.910 at 240C), while the smoke points of the vegetable oil samples were above 2000c. Organoleptic characteristics of fried eggs in the oil samples showed that Kings Vegetable oil and the popular brand I were‘moderately liked’ in all quality attributes according to the panelists. Keywords- Quality, Owerri Market, Vegetable Oils
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