Analysis of vegetables oil before and after refining

Description

Abstract This research work was carried out to determine the physicochemical analysis of the following vegetable oil (Groundnut oil, Palm kernel oil and Shea butter) were purchased from Abuja main market and the local method was used to prepare the oil in this study. All of the vegetable oil conformed physicochemical to the standards established by the Nigerian Industrial Standard (NIS), African Regional Organization of Standardization (ARSO). The highest FA (fatty acid) is from palm acid in all of the three oils and range from a maximum of 3.0%, while the principal saponification value ranges from187-196 maximum at low levels. In all, the physicochemical analyses of the groundnut, palm kernel and Shea butter oils extracted locally and later refined, showed some significant differences.