ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly different at 5% level of probability.
There was however no significant difference in taste and colour at the same level of significance. Production of margarine using these three blends of oils should be encouraged to add to the varieties of margarine in the market.
TABLE OF CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Table of Content
Abstract
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Fats and Oils
2.1.2Importance of Fats and Oils
2.1.3Fats as Food
2.1.4Essential Fatty Acids
2.1.5Classification of Fats and Oils
2.1.6Composition of Seed Oils
2.1.7Tropical Oil Seeds
2.2.0Palm Kernel, Coconut and Melon
2.2.1Coconut
2.2.2Melon
2.2.3General Methods of Extracting Seed Oils
2.2.4Refining and Processing of Seed Oils
2.2.5Hydrogenation
2.2.6Storage of Processed Oil
2.2.7Rancidity
2.2.8Functions of Additives Used
2.2.9Components Contributing Flavour and Colour
2.3.0Margarine
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Source of Material
3.2.1Refining Procedure
3.3 Determination of the Specific Gravity
3.3.1Determination of Yield
3.3.2Determination of Moisture Content
3.4 Method of Chemical Analysis on the Oils
3.4.1Provide Value Determination
3.4.2Free Fatty Determination
3.4.3Determination of Iodine Value
3.5.0Recipe for the Product
3.6.0Production of Margarine
3.7.0Methods of Analysis of Margarine
3.8.0Sensory Evaluation
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Conclusion
4.2 Discussion
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References
Appendices