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Process For Refining Vegetable Oil And Its Food Value
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CHAPTER ONE
INTRODUCTION
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 – 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.
Though both palm oil and palm kernel are derived from the pulp during processing. The international trade in palm oil began in the beginning of the nineteenth century, while pal, kernels trade develop after 1850.
Naturally, the oil palm must be harvested before processing can take place. This is usually occurs when t he fruit bunches changes colour from black to orange and fruiting body becomes detached from the stalk (Piggott, 1990; p. 109).
Once the produce is harvested, it is taken to the mill for the palm oil to be extracted. This process is carried out in four stages:
- Sterilization
- Stripping of fruitless from bunches
- Digestion
- Oil extraction
Moreover, crude vegetable oil are extracted form the seeds/nuts.
Presently, it is done primarily by solvents extraction whereas in the past, it was done by physical means such as the application of heavy pressure to the seed/nut.
However, palm oil constitutes the most important source of edible oils and fats. The oil is semi-solid at room temperature due to the presence of natural saturat4ed fats. It severs as rich source of dietary energy yielding approximately a calorie. Palm oil contains fatty acid components which are essential nutrients (FAO, 1966: p, 119 - 121) and their functional and textural characteristics contribute to the favour and palatability of many natural and prepared foods. It is easily digested, absorbed and to utilized in normal metabolic processes. The oil is cholesterol free and is rich in carotenoids.
CHAPTER ONE -- [Total Page(s) 3]
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