SOME PHYSICAL AND CHEMICAL ANALYSIS OF EDIBLE OIL EXTRACTED FROM DIFFERENT VARIETIES OF GROUNDNUTS

Abstract

Extraction of oil was can-ied out on the three varieties i.e Sam nut - 10 (RMP-12), Tivi and Kuta Local of groundnuts selected for the purpose of the present study. Oils extracted were refined ' t6 obtain puritied samples. Some physical and chemical propertie$ analysis of retined samples were carried out. Physical properties values such as relative density (0.91), refractive index (1.466) and boiling point (200"C) and, chemical properties e.g acid value (0.6), iodine value (98), saponitication value (188) and peroxide value (0. 11 mmol kg-I) tend to fall within specitied limits, of standard industlial oil i.e Standard Organisation of Nigeria and internati-onal Codex standards. Similarly, the low level of impurities (moisture and volatile matter, insoluble impurities, soap content, soluble mineral malter, ash content,. unsaponifiable matter, lead) determined for. the varieties used indicated high quality materials. For instance, the results for soap content (0.9 X 10- 7 %",/".), insoluble impurities (0.02%111/",), Unsaponifiable niatter (0.06%111/",), lead not detected, unsaponitiable mailer (0.7%11\/111)' etC' w.ere relatively low. However, comparison of the various' . results of the varietie~ used for this study show that variety RMP-12 has more oil content, while variety RMP- 12 appeared better than the other two Tivi and Kuta Local variety if the physical' and chemical properties detelmined are conclusive enough. In general all the varieties employed were found to be or satisHlctory standard in terms of quality and quantity of oil contents. It is therefore pertinent to stat e that the materials can be recommended for both industrial and local consumption