PHYSICOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALM OIL IN OGBOMOSO SOUTH LGA, OYO STATE
PHYSICOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALM OIL IN OGBOMOSO SOUTH LGA, OYO STATE
Table of Contents
Chapter 1: Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Research Questions
1.5 Justification of the Study
1.6 Scope and Delimitations
1.7 Definition of Terms
Chapter 2: Literature Review
2.1 Overview of Vegetable Oils
2.2 Groundnut Oil: Composition and Uses
2.3 Palm Oil: Composition and Uses
2.4 Physicochemical Properties of Oils
2.4.1 Physical Properties
2.4.2 Chemical Properties
2.5 Methods of Analyzing Oil Properties
2.6 Previous Studies on Groundnut and Palm Oil in Nigeria
2.7 Gaps in the Literature
Chapter Three
Materials and Methods
3.1 Research Design
3.2 Study Area
3.3 Sample Collection
3.4 Materials and Equipment
3.5 Analytical Methods
3.6 Quality Control and Assurance
3.7 Data Analysis
Chapter Four: Discussion of Findings
4.1 Physicochemical Properties of Groundnut Oil
4.2 Physicochemical Properties of Palm Oil
4.3 Impact of Local Extraction Practices
4.4 Impact of Storage Practices
4.5 Comparative Analysis
4.6 Discussion on Study Objectives
Chapter Five: Conclusion and Recommendation
5.1 Summary of Findings
5.2 Conclusion
5.3 Recommendations
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Vegetable oils have a vital role in both human nutrition and business, since they contain important fatty acids and serve as raw materials for a wide range of goods. Groundnut oil and palm oil are prominent among the various forms of vegetable oils, mostly because of their extensive use and economic significance, particularly in tropical areas such as Nigeria. Groundnut oil, extracted from peanuts, is renowned for its subtle taste and elevated smoke point, rendering it perfect for culinary use and deep frying (Ahmed and Ali, 2015). Palm oil, derived from the oil palm tree's fruit, is widely utilised in culinary goods, cosmetics, and biofuel because of its adaptable characteristics (Sundram et al., 2016).
Ogbomoso South, a local area in Oyo State, Nigeria, is renowned for its significant contribution to the production of these oils. The quality and qualities of the oils produced are greatly influenced by the farming practices, climate, and soil conditions of the location. Comprehending the physicochemical characteristics of groundnut and palm oil from this region might offer valuable information regarding their quality, prospective health advantages, and industrial uses. Physicochemical parameters such as viscosity, density, free fatty acid content, and peroxide value are important factors that determine the quality and stability of oil (Nkafamiya et al., 2017).
Research has indicated that the characteristics of vegetable oils can significantly differ based on several aspects, such as the extraction process, storage conditions, and environmental influences (Gunstone, 2017). Factors such as temperature and light exposure can alter the oxidative stability of oils, which is important for their shelf life and nutritional quality (Choe and Min, 2006). A comprehensive investigation is required to assess the acceptability of groundnut and palm oil for consumption and industrial use in ogbomoso South, considering the potential effects of traditional extraction methods and different storage conditions on their quality.
Furthermore, the growing global demand for vegetable oils has emphasised the necessity for sustainable and high-caliber oil production. According to the Food and Agriculture Organisation (FAO), there has been a consistent rise in the worldwide production and consumption of vegetable oils. This trend is primarily influenced by the expansion in population and higher earnings (FAO, 2018). This tendency highlights the significance of regional research, such as the one mentioned, in enhancing production methods and guaranteeing that the oils adhere to worldwide quality benchmarks.
Recently, there has been a growing focus on the environmental consequences associated with the production of palm oil. The necessity for sustainable methods has been highlighted due to concerns regarding deforestation, habitat damage, and greenhouse gas emissions linked to the establishment of large-scale palm oil plantations (Meijaard et al., 2018). To promote sustainable development in the ogbomoso South area, it is crucial to comprehend the local practices and their effects on oil quality and the environment, notwithstanding the predominance of smallholder farms in the region.
An investigation into the physicochemical characteristics of groundnut and palm oil from ogbomoso South is significant not only for local producers but also for policy-makers and researchers seeking to improve the quality and sustainability of vegetable oil manufacturing. This study seeks to conduct a thorough evaluation of these features in order to offer a comprehensive assessment that can guide improvements in farming practices, processing processes, and storage systems. In the end, this will bolster the economic growth of the area and guarantee the welfare and satisfaction of consumers.
1.2 Statement of the Problem
Although groundnut and palm oil play a crucial role in the food and economy of ogbomoso South, there is a scarcity of thorough data regarding their physicochemical qualities. Local producers frequently depend on conventional techniques for extraction and storage, which may not maximise the quality of the oils. The lack of understanding in this area might result in problems such as shorter storage time, decreased nutritional quality, and possible health hazards linked to the intake of inferior oils (Olagunju et al., 2017).
Moreover, there is a lack of knowledge among local farmers and producers on the optimal methods for oil extraction and storage. The absence of sufficient information can lead to variations in the quality of oil, hence impacting consumer confidence and marketability. Moreover, given the increasing worldwide attention to the ecological consequences of oil extraction, it is necessary to assess the sustainability of local activities in ogbomoso South (Basiron, 2019).
1.3. Aim and Objectives of the Study
1.3.1. Aim
The aim of this study is to investigate and analyse the physicochemical characteristics of groundnut and palm oil in the Ogbomoso LGA, Oyo state.
1.3.2. Objectives
The specific objectives of this study includes:
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To analyze the physicochemical properties of groundnut and palm oil produced in the ogbomoso South local area.
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To evaluate the impact of local extraction and storage practices on the quality and stability of these oils.
1.4 Research Questions
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What are the physicochemical properties of groundnut and palm oil produced in ogbomoso South?
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How do local extraction and storage practices affect the quality and stability of these oils?
1.5 Significance of the Study
This study is of great significance to several stakeholders, such as local producers, consumers, policy-makers, and researchers. Local producers can enhance their extraction and storage techniques by comprehending the physicochemical characteristics of their products. This knowledge can result in the production of superior quality oils that can effectively compete in both domestic and global markets (Adebisi et al., 2020). Enhanced quality also results in improved consumer health, since oils with reduced amounts of free fatty acids and peroxide values are less prone to causing health problems including heart disease and oxidative stress (Mensink, 2016).
The study offers policy-makers vital data that can be used to shape legislation and standards for the production of vegetable oil. Implementing this measure can guarantee that the oils manufactured in the area adhere to safety and quality regulations, safeguarding consumers and bolstering the reputation of Nigerian vegetable oils in the international market (Nigerian Institute of Food Science and Technology, 2019).
The study's findings will provide researchers with valuable insights into the various aspects that affect the quality of oil in diverse locations. This can enhance the existing pool of knowledge on vegetable oil production and stimulate additional investigation into enhancing oil quality and implementing sustainable techniques.
Moreover, through the promotion of sustainable practices, the study can aid in reducing the environmental consequences of oil extraction in the region. Considering the worldwide concerns over the sustainability of palm oil production and the necessity for measures that avoid deforestation and habitat loss, this is especially pertinent (Khatun et al., 2020).
This study seeks to gain a thorough understanding of the physical and chemical characteristics of groundnut and palm oil in ogbomoso South. It aims to provide practical suggestions to enhance the quality and long-term viability of these oils. This would enhance the welfare of local farmers, consumers, policy-makers, and researchers, while fostering the holistic growth and durability of the vegetable oil business in the region.
1.6 Scope and Delimitations
This study is limited to the ogbomoso South local area and especially examines the physicochemical qualities of groundnut and palm oil produced in this region. The study will entail gathering oil samples from different local producers, which will then undergo laboratory analysis to ascertain qualities such as viscosity, density, free fatty acid content, peroxide value, and iodine value. The selection of these qualities is based on their significance as key indicators of both oil quality and stability (Rossell, 2015).
The study will exclude other varieties of vegetable oils, such as soybean or coconut oil, as it specifically concentrates on groundnut and palm oil due to their economic and dietary importance. Furthermore, the study will not explore the genetic elements that influence the oil output of the crops. Instead, it will focus on the practices related to post-harvest processing and storage.
The study's objective is to conduct a comprehensive analysis of the physicochemical features. However, the availability of modern analytical equipment will impose limitations on the study. The investigations will be performed using conventional laboratory procedures, however there may be limitations in obtaining more advanced technologies that could offer more profound insights.
Furthermore, the study will predominantly depend on cross-sectional data that was gathered throughout the research duration. The current study is unable to give a thorough understanding of changes in oil qualities over longer storage periods due to time and resource restrictions. Therefore, longitudinal data on this topic is not within the scope of the study.
Ultimately, the study will provide suggestions derived from its findings. However, the adoption of these recommendations will rely on the willingness and capability of local producers and policy-makers to embrace new methodologies. The study will establish a basis for more research and the formulation of policies, while recognising that more extensive systemic modifications may be required to fully achieve the advantages.
1.7 Definition of Terms
Physicochemical Properties: Characteristics of a substance that are both physical and chemical, such as viscosity, density, free fatty acid content, and peroxide value.
Groundnut Oil: Oil extracted from the seeds of the groundnut (peanut) plant, known for its culinary and nutritional uses.
Palm Oil: Oil obtained from the fruit of the oil palm tree, widely used in food products, cosmetics, and biofuel.
Viscosity: A measure of a fluid’s resistance to flow.
Density: The mass per unit volume of a substance.
Free Fatty Acid Content: An indicator of the degradation of oil, reflecting its acidity and potential for rancidity.
Peroxide Value: A measure of the extent to which an oil has undergone primary oxidation, indicating its rancidity level.
Iodine Value: A measure of the degree of unsaturation in oil, indicating the amount of unsaturated fatty acids.
Oxidative Stability: The resistance of oil to oxidation, affecting its shelf life and nutritional quality.
Sustainable Practices: Methods of production that do not harm the environment and can be maintained over the long term without depleting resources.