Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Un Carbonized Eggshell, Kaolin Clay, Utisol Clay):- Azi, Louis E

ABSTRACT

Treatment of used vegetable oil (kings oil used for frying fish, chin-chin and power oil used for frying fish, chin-chin) was done using locally produced absorbent (kaolin clay, ultisol clay, carbonized eggshell and uncarbonized eggshell). Sixteen oil samples were produced after the treatment process, four untreated oil samples and two control, samples were evaluated for the specific gravity ranged from 0.69 - 0.96, pH 5.13 - 7.80, peroxide value 0.16 - 4.55, free fatty acid 0.27- 9.86, Refractive index 1.08 - 1.88, iodine value 38.09- 48.33,Acid value 0.54-19.61, color 0.02- 0.71, saponification value 150.18 - 191.62 and sensory evaluation, The parameters were rated on a nine point hedonic scale and analysis of variance (ANOV A) and significant difference (p<0.05) were tested using the Duncan multiple range test. There is degradation in the physicochemical properties of the vegetable oil after use, it was deduced that among the treatments used, utisol and kaolin performed better than other treatments. However the sensory evaluation revealed that Uncarbonized eggshell and ultisol performed optimally.