PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
By
ANYANWU OGECHUKWU A FST/N2003/012
Presented To
Department of Food Science And Technology
ABSTRACT
Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 â€" 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin.
However, oil palm exists in a world semi and cultivated state in three kinds of the equatorial tropics:
- In Africa
- South-east Africa
- And in America
It is indigenous to West Africa and grows wild in most parts of Southern Nigeria.
The oil palm gives the highest yield of oil per unit area of any crop, and produces two distinct oil. The outer fibrous layer provide palm oil, the inner hard unit contains palm kernel oil, both which are important in world trade.
TABLE OF CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
CHAPTER ONE
INTRODUCTION
CHAPTER TWO
2.1 The Oil Palm
2.2 Extraction and Refining of Vegetable Oil
2.3 Types and Sources of Vegetable Oil
2.4 Physical Properties and Chemical Reactions of Vegetable Oil
2.5 Role of Vegetable Oil in the Diet
2.6 Utilization and Production of Vegetable Oil
2.7 Factors Influence Quality of Oil
2.8 Preservation Method of Vegetable Oil
2.9 Problems Facing Vegetable Oil Industry
2.10 Cholesterol
2.11 Food Sources of Cholesterol
2.12 Effects of Cholesterol, Other Lipids and Lipoproteins to the Heart
2.13 Reduction of Cholesterol in the Body
CHAPTER THREE
Conclusion and Recommendation
References
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