Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the  following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly different at 5% level of probability. 

There was however no significant difference in taste and colour at the same level of significance. Production of margarine using these three blends of oils should be encouraged to add to the varieties of margarine in the market.

Title Page

Approval Page

Dedication 

Acknowledgement 

Table of Content 

Abstract 

CHAPTER ONE

1.0  INTRODUCTION 

CHAPTER TWO

2.0  LITERATURE REVIEW 

2.1  Fats and Oils

2.1.2Importance of Fats and Oils

2.1.3Fats as Food

2.1.4Essential Fatty Acids

2.1.5Classification of Fats and Oils

2.1.6Composition of Seed Oils

2.1.7Tropical Oil Seeds

2.2.0Palm Kernel, Coconut and Melon

2.2.1Coconut

2.2.2Melon 

2.2.3General Methods of Extracting Seed Oils

2.2.4Refining and Processing of Seed Oils

2.2.5Hydrogenation

2.2.6Storage of Processed Oil

2.2.7Rancidity

2.2.8Functions of Additives Used

2.2.9Components Contributing Flavour and Colour

2.3.0Margarine

CHAPTER THREE

3.0   MATERIALS AND METHODS

3.1  Source of Material

3.2.1Refining Procedure

3.3  Determination of the Specific Gravity

3.3.1Determination of Yield 

3.3.2Determination of Moisture Content

3.4  Method of Chemical Analysis on the Oils

3.4.1Provide Value Determination 

3.4.2Free Fatty Determination 

3.4.3Determination of Iodine Value

3.5.0Recipe for the Product 

3.6.0Production of Margarine

3.7.0Methods of Analysis of Margarine

3.8.0Sensory Evaluation 

CHAPTER FOUR

4.0  RESULTS AND DISCUSSION

4.1  Conclusion 

4.2  Discussion 

CHAPTER FIVE

5.0  CONCLUSION AND RECOMMENDATION 

5.1  Conclusion 

5.2  Recommendation 

     References

     Appendices