Effect of extraction methods on the quality and spoilage of Nigerian palm oil

Abstract

The methods of palm oil extraction in Nigeria were evaluated for their effect on properties and storability of the extraction oil. Three principal extraction methods were identified and included mainly traditional small scale, semi-mechanized and mechanized methods. Traditional methods were found to be classifiable into extraction by fermentation, wet extraction and extraction by frying. The oil extracted through the mechanized method had lower free fatty acid (ffa), moisture and impurities than that extracted by the other methods. Oil extracted by the traditional methods especially those produced by the fermentation method had the poorest quality. There were no differences in taste and aroma of fresh palm oil extracted through the different methods but sharp differences exist among them in taste and aroma after storage for eight months. All methods produced low quality palm oil in terms of ffa, moisture and impurities when compared with international standards for export quality palm oil. Key words: