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 value150.18 - 191.62 and sensory evaluation, The parameters were rated on a nine point hedonic scale and analysis of variance (ANOVA) 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.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgments v
Table of contents vi
List of Tables ix
List of figures x
Abstract xi
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of Problem 2
1.3 Justification of the Study 2
1.4 Objectives of the Study 2
CHAPTER 2: LITERATURE REVIEW
2.1 Meaning of Absorbent 4
2.1.1 Uses of Absorbents 4
2.1.2 Local Material for Absorbent 4
2.1.3 Other Food material for Absorbent 4
2.2 Properties of Egg Shell 5
2.2.1 Component of eggshell 5
2.3 Physicochemical Properties of Vegetable Oil 6
2.4 Kaolin Clay 7
2.4.1 Property of kaolin clay 7
2.5 Ultisol Clay 8
2.5.1 Preparation of ultisol clay 8
2.6 Health Implication of Vegetable Oil 8
2.6.1. Triggers Many Chronic Diseases 8
2.6.2. High in trans fats 8
2.6.3. Easily oxidized 9
2.6.4 Increased Risk of cardiovascular and heart disease 10
2.7 Production of Vegetable Oil Made 10
2.7.1 Uses of vegetable oil 11
2.8 Quality Parameters 11
2.8.1 pH 11
2.8.2 Refractive index 11
2.8.3 Peroxide value 12
2.8.4 Saponification value 12
2.8.5 Acid Value (AV) 13
2.8.6 Iodine Value 13
2.8.7 Free fatty acids 14
CHAPTER 3: MATERIALS AND METHODS
3.1 Source of Raw Materials 15
3.2.1 Procedure for Frying Fish and Chin-chin 15
3.2.2 Preparation of Activated Egg Shell 17
3.2.3 Preparation of Kaolin Clay 18
3.3 Procedure used for Vegetable Oil Treatment 18
3.4 Quality Parameter for Analyses 19
3.4.1 Determination of colour before and After Frying 19
3.4.2 Determination of refractive index 19
3.4.3 Determination of pH 19
3.4.4 Determination of specific gravity 20
3.4.5 Determination of free fatty acid value 20
3.4.6 Determination of peroxide value 21
3.4.7 Determination of iodine value 21
3.4.8 Acid value 22
3.4.9 Determination of saponification 22
3.6 Sensory Evaluation 22
3.7 Statistical Analysis 23
CHAPTER 4: RESULTS AND DISCUSSIONS
4.1 Physicochemical properties of Vegetable Oil Samples 24
4.2 Sensory Evaluation of The oil samples 37
CHAPTER 5: CONCLUSION AND RECOMMENDATION
5.1 Conclusion 40
5.2 Recommendation 40
REFERENCES 41
LIST OF TABLES
Table 4.1 .1: Result on Physicochemical properties of vegetable oil 28
Table 4.1.2: Result on Physicochemical Properties of Vegetable Oil Samples 32
Table 4.1.3: Result on Physicochemical Properties of Vegetable Oil Samples 35
Table 4.2: Result on Sensory Evaluation of oil samples 38
LIST OF PLATES
Plate 1: Used vegetable oil from Chin-chin 16
Plate 2 : Used vegetable oil from fish 16
Plate 3: Kaolin clay, 17
Plate 4: Carbonized egg shell 17
Plate 5 : Uncarbonized Egg shell 17
Plate 6 : Ultisol clay 17
Plate 7 : Used vegetable oil treatment process 18
Plate 8 : Treated fish oil 27
Plate 9 : Treated Chin - chin oil 27
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF STUDY
Cooking oils are oils extracted from seeds or from other parts of fruits like animal (Thomas, 2002). Soybean, Grape seed oil and Cocoa butter are examples of fats from seeds. Olive oil, Palm oil and Rice bran oil are examples of fats from other parts of fruit in common usage. Vegetable oil refers exclusively to vegetable fats which are liquid at room temperature (Saroj et al., 2007). This oil is widely used for cooking of all kind of food worldwide with general acceptability. Cooking oil is estimated to have saturated fat of 14g, polyunsaturated fat 33g, monounsaturated fat 48g which is common in diet (Yanai et al., 2015) and can undergo fortification to meet nutrition requirement which might have been lost during processing.
Cooking oil functions as a heat transfer medium and contributes flavor and texture to food. Cooking oils are composed of naturally occurring phytochemicals such as polyphenol, plant sterols and vitamin E which collectively affect color, flavor, aroma and nutrient value. The repeated use of cooking oil, changes its physical appearance, increases viscosity and darkens in color which alters the fatty acid composition (Kalogeropoulos et al., 2007). Heating causes oil to undergo a series of chemical reactions like oxidation, hydrolysis and polymerization. Different plant and seed oil variations from most basic ingredients to the more complex ingredients that are used in making vegetable oils, lards, or shortenings, which can be included in part or whole are Soybean oil, Canola oil, Coconut oil, Corn oil, Avocado oil, Peanut oil, Sunflower oil, Palm oil, Flaxseed oil, Cottonseed oil, Linseed oil, Sesame oil, Safflower oil, Sunflower oil, Walnut oil, rapeseed oil, Extra virgin olive oil and other nut oils. Unlike the popular olive oil and coconut oil extraction method of cold pressing the ingredients to create the final product (Gunstone et al., 2001). Vegetable oil is also an ingredient used in desserts, salad dressing kits, vegetarian and vegan-friendly foods, ready-to-go meals, and fried food recipes. Frying methods such as pan fry, stir fry, shallow fry and deep fry are methods of frying that are applicable to cooking but deep frying will be considered in this study because it is a dry heat cooking method utilizing fat or oil to cook pieces of food. the process works by completely submerging food in hot liquid depending on the type of oil chosen and food being fried, a high temperature of up to 2040C is maintained to create golden –brown surface texture in a short amount of time. (Gavin, 2018). The cooking oil will be revitalized to its wholesome state, the cost of revitalizing the cooking oil is not much as absorbent will be use to recover used cooking oil.
1.2 STATEMENT OF PROBLEM
Vegetable oil which was used to fry foods will be recovered, instead of being poured away. This prompted the need for scientific research to treat used vegetable oil and return it back to its wholesome state.
1.3 JUSTIFICATION OF THE STUDY
This research will help to save the cost for vegetable oil users and also help to reduce the amount of waste oil discharged into drainage system which will be carried to water bodies and thus affect aquatic lives.
1.4 OBJECTIVES OF THE STUDY
MAIN OBJECTIVE
The main objective of this study was the Treatment of used vegetable oils using locally produced absorbents (carbonized, uncarbonized eggshell, kaolin clay, ultisol clay)
SPECIFIC OBJECTIVES
i. To Determine the quality parameters of the purchased vegetable oils (Kings and Power oil).
ii. To use the purchased vegetable oils for long time frying of food materials.
iii. To treat the used vegetable oils through absorbent recovery process.
iv. To Determine the quality parameter of treated oils.
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