ABSTRACT
This project “Characteristics Of Local Produced Oil From Groundnut Oil” was carried out using ten cups of groundnut seeds that was purchased from a local market in Enugu metropolis. The oil these seeds were in Enugu using solvent extraction method. Two different solvents were used in the extraction namely: Ethane and order to compare their yield, physical and chemical properties.
The extraction was carried out using 32og of size-reduced groundnut with 100ml of 17-hexane while 1.5litres a 15ooml of ethanol was used on 480g of size reduced groundnut seeds. Ta the end of the extraction operation, the amount of oil-extracted using17-hexane was observed to be far more greater than the amount of oil extracted using ethanol.
The chemical and physical properties of the oil were determined by analysis of the oil. The physical appearance of 17- hexane extract is light yellow in colour this; true colour of groundnut oil while that the ethanol extract has a light bown colour. The colour of ethanol on pigments in the size-reduced groundnut seed.
From the result obtained, it was deduced that 17-hexane remains the best solvent for oil extraction while ethanol is not a good solvent for oil extraction.
The physical and chemical constants/ properties determined were:
PHYSICAL PROPERTIES:
a)Solidification point.
b)Melting point
c)Specific gravity
d)Moisture content.
CHEMICAL PROPERTIES
a)Acid value
b)Saponification value
c)Peroxide value
d)Iodine value
Form the analysis camied out on the extracted oil, the results obtained shows that the extracted oil is a pure groundnut oil because the iodine value which shows the purity of an oil is close to literature value. The iodine value of he oil extracted is 79.95 while the literature value (standard value) rangers from 94-102.
TABLE OF CONTENT
LETTER OF TRANSIMITTAL
TITLE PAGE
DEDICATION
ACKNOWLEDGEMENT
TABLE OF CONTENTS
ABSTRACT
CHAPTER ONE.
1.1INTRODUCTION
1.2SCOPE / OBJECTIVES OF THE PROJECT.
CHAPTER TWO
2.0LITERATURE REVIEW
2.1GROUNDNUT SEED
2.2ADAPTATION
2.3DISEASES OF GROUNDNUT
2.4EXTRACTION
2.5METHODS OF OIL EXTRACTION
2.6RENDERING
2.7MECHANICAL EXTRESSION
2.8SOLVENT EXTRACTION
2.9GROUNDNUT OIL EXTRACTION
2.9.1FACTORS AFFECTING RATE OF LEACHING
2.9.2FACTORS GOVERNING CHOICE OF SOLVENT
2.9.3LEACHING OF VEGETABLE SEEDS
2.9.4THEORIES OF SOLVET EXTRACTIONS
2.9.5UNDISSOLVED OIL THEORY
2.9.6PHYSICAL PROPERTIES OF VEGETABLE OIL
2.9.7CHARACTERIZATION OF OILS
2.9.8SAPONIFICATION VALUE
2.9.9IODINE VALUE
CHAPTER THREE
3.0EXPERIMENTAL METHODS
3.1PREPARATION OF THE SEEDS
3.2PARTICLE SIZE REDUCTION
3.3EXTRACTION AND DISTILLATION
3.4USES OF SOXLILET EXTRACTOR
3.5DISTILLATION
3.6SOLIDIFICATION POINT
3.7MELTING POINT
3.8SPECIFIC GRAVITY
3.9DETERMINATION OF MOISTURE CONTENT
3.10DETERMINATION OF CHEMICAL PROPETIES
3.11DETERMINATION OF ACID VALUE
3.12SAPONIFICATION VALUE
3.13PEOXIDE VALUE
3.14IODINE VALUE
CHAPTER FOUR
4.0 EXPERIMENTAL RESULTS
CHAPTER FIVE
5.0DISCUSSION
CHAPTER SIX
6.1CONCLUSION / RECOMMENDATION
6.2REFERENCES
6.3APPENDICES.