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Quality Assessment of Selected Brands of Vegetable Oil Sold at Relief Market Onitsha, Anambra State of Nigeria

Author

Listed:
  • Ifeoma MaryJane Iloamaeke

    (Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria)

  • Edith Chinyere Unoka

    (Department of Industrial Chemistry, Dennis Osadebay University, Anwai, Asaba, Delta state)

  • Blessing Chidimma Ikezuagu

    (Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria)

  • Edith Chinyere Unoka

    (Department of Industrial Chemistry, Dennis Osadebay University, Anwai, Asaba, Delta state)

Abstract

This research explores qualities of selected brands of edible vegetable oil namely: PO, LO, KO, MO, and EO sold in the Relief market, Onitsha, Anambra state. These vegetable oils were analyzed for iodine value, peroxide value, acid value, free fatty acid, slip melting point, moisture content, and specific gravity using standard analysis methods. The results obtained show that the acid value and the percentage of free fatty acid contents of the vegetable oil listed above were within the range when compared with the maximum recommended value of 0.6 and 0.3 respectively by Nigeria Industrial Standard (NIS) standard except for EO and PO oils which have higher values. Their iodine value, peroxide value and specific gravity are within the range stipulated by NIS. The percentage moisture content values of LO and KO were within the standard range of 0.05% except for MO and EO which have 0.059% and 0.139% respectively. The slip melting point of PO, LO, KO and MO vegetable oils was within the range of well-fractionated palm olein of 25ËšC maximum, except EO which is cloudy with a high slip melting point of 28oC.

Suggested Citation

  • Ifeoma MaryJane Iloamaeke & Edith Chinyere Unoka & Blessing Chidimma Ikezuagu & Edith Chinyere Unoka, 2024. "Quality Assessment of Selected Brands of Vegetable Oil Sold at Relief Market Onitsha, Anambra State of Nigeria," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 9(5), pages 317-327, May.
    • Handle: RePEc:bjc:journl:v:9:y:2024:i:5:p:317-327
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