Investigation on the quality of vegetable oils sold in Owerri market, Imo State Department: Food Science Technology By: mike04 Project ID: 2996 Rating: (3.1) votes: 16Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe investigation on the quality of vegetable oils sold in Owerri Market was carried out. The quality of nine vegetable oil samples bought from the local market were physically, chemically and sensorily evaluated. The sensory evaluation was carried out at 9-point hedonic scale using a 20man panelists (at 95% confidence level). Results showed that the percentage free fatty acid contents of the vegetable oils ranged from 0.25 (for Turkey oil and Grand Soy Oil) to 1.00 for popular Brand I and II) acid values ranged from 0.49 mgNaOH/g for Grand Soy Oil to 1.99 mgNaOH/g for the two popular Brands. All the oil samples had percentage (%) moisture/matter volatile less than one percent with the exception of Sonula Soy Oil which was 1.10%. The specific gravity of the oils were approximately the same (0.900– 0.910 at 240C), while the smoke points of the vegetable oil samples were above 2000c. Organoleptic characteristics of fried eggs in the oil samples showed that Kings Vegetable oil and the popular brand I were‘moderately liked’ in all quality attributes according to the panelists. Keywords- Quality, Owerri Market, Vegetable Oils....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour