MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
Table Of Contents
- Title page — – – – – – – – – – – i Declaration — – – – – – – – – – -iiApproval page — – – – – – – – – – -iiiDedication — – – – – – – – – – -ivAcknowledgement — – – – – – – – – -v Table of content — – – – – – – – – -vi Abstract — – – – – – – – – – – -vi
Thesis 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.
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