Traditional and Semi-Mechanized Palm Oil Processing in South-Eastern Nigeria and its Application in Food
Journal Title: Journal of Agriculture, Food, Environment and Animal Sciences - Year 2024, Vol 5, Issue 1
Abstract
This study is aimed to provide a detailed overview on the traditional and semi- mechanized, method of extraction of red palm oil from South – Eastern Nigeria and its applications in food. The study was undertaken in Udi Local Government Area of Enugu State and Umuahia North Local Government Area of Abia State both in South-Eastern part of Nigeria. One village each from these Local Government Areas was selected and four processors each from the villages in the study area were selected, interviewed and observed for processing practices. The processing stages involved harvesting, bunch reception of harvested fruits, fruit removal, bunch sterilization, digestion of the sterilized fruit, extraction of palm oil, clarification of oil and oil storage. These processes help to retain β- carotene and vitamin E in red palm oil. The unique solid content profile of palm oil, its perfect oxidative stability, high nutritional value and competitive price makes palm oil as one of the most utilized oils by food manufacturers and consumers in the region. The oil yield from the traditional processing method ranged from 15.50 - 15.70%, while that of semi mechanized processing method ranged from 20.40 - 20.70%. This study has revealed that semi mechanized method of palm oil processing had a higher oil yield when compared to the traditional method.
Authors and Affiliations
Enyi Chukwunwike UCHENNA1, Philippa Chinyere OJIMELUKWE2, Chinasa OKORIE- HUMPHREY3, Clara Obiageri OGBEDEAGU4 1,4 Department of Food Science and Technology, University of Agriculture and Environmental Science Umuagwo, Imo State, NIGERIA 2,3 Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, P. M. B 7267 Umuahia, Abia State, NIGERIA
Keywords
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