Evaluating the chemical properties of edible oil fortified with African nutmeg Monodora Myristica Department: Science Technology By: uchemoprojects Project ID: 4575 Rating: (3.6) votes: 7Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractMany vegetable oils are consumed directly or used as ingredients in food. Reports show that approximately 75% of the World’s production of oils and fats comes from plant sources. Although many plant parts yield oil, in actual marketable practices, oil is extracted primarily from seeds of oilseed plants such as soybean, cotton, palm, rape, groundnut and monodora myristica. Oils have always been an integral part of human foods, being fundamental for health. Industrially, they play an important role in the development of different areas of chemical products, pharmaceuticals, cosmetics, paints and most importantly, food. Oils are naturally occurring esters of long straight-chain carboxylic acids. They belong to the saponifiable group (contain an ester groups) of lipids. Edible oils are constituted of triacylglycerol molecules, mainly formed by unsaturated (oleic, linoleic, linoleic acids etc.) and saturated fatty acids (myristic, palmitic, stearic acids etc.) esterified to glycerol units. The shelf life of African nutmeg last longer than any type of oil, the monodora myristica oil quality is stronger and better than others. It has a pleasant odour, African nutmeg is unrancid. Physiochemical properties of some brands of edible oils were studied to determine their quality and compare the results with some standards. All the oils were characterized for iodine value, acid value and peroxide value using standard methods of analysis...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Obstacle detection robot with ultrasonic sensor»Design and construction of cell phone charger»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels