ABSTRACT

This research work investigated the effect ofdifferent degumming methods on the quality ofpalm oil The crude palm oil used in the investigation was obtainedfrom Ikwuano in Abia State and Ikot-Ekpene in Alova Ibom State. In this degumming process, it involves the complete elimination of phospholipids by using different degumming reagents, such as phosphoric acid, acetic acid, waler and EDTA wetting agents. The crudepalm oil wasfirst heated at a temperature between 40- 10(fC before it was treatedwith any of the acids at the concentration of1%. Separation was done using a separatingfunnel, and it was dried in the oven to eliminate the remaining liquid molecules. Physico-chemical analysis was carried out on the samples. The parameters analyzed were: free fatty acid (FFA), saponification value, acid value, iodine value, peroxide value, moisture content, specific gravity’, smoke, flash andfire points, potential hydrogen. From the result obtained, the physical properties of the fresh and stored degummed oils from the two states showed no significant difference (P>0.05) amongst them, except in moisture content ofthe stored degummed oils after a period ofone month, where Akwa-Ibom State water degummed has the highest value of0.62%. There was no significant difference (P>0.05) among the stored degummed oils, and the oil still had its refractive index and specific gravity closely related. In thedsg chemical properties of the fresh and stored degummed oils, free fatty acid of the stored degummed oil changed significantly (P<0.05) during storage. Storage time affected the FFA by increasing the value. The peroxide value (Pl) increased significantly (P<0.05) during storage. There was a significant difference (P<0.05) among thefresh and stored degummed oils in iodine value. The oils prepared deteriorate after storage, causing increases in the iodine value. There was also significant (P<0.05) change on saponification value after storage. In conclusion the results obtainedfrom the fresh and stored degummed oils generally showed that there was significant difference (P<0.05) between the fresh and stored degummed oils. This means that after storage the stored degummed oils deteriorated.