Adjeroh, Lawrencia Anayochukwu, Abara, Priscilla Nkeonye*, Ibeh, Olusola Olubumni, Nnokwe, Justin Ubah, Venatius Chiamaka Steve and Osinomumu, Ikechukwu
The yield, phytochemicals, and vitamin A and E content of various traditional ways of processing palm oil were evaluated. Samples A, B, C, D, and E were created using four typical methods and one control method. Fresh fruit was pounded; fermentation, frying, and manual pressing were used to obtain Sample A. (Eketeke). The control sample B was extracted by boiling and pressing (Mill technique). Boiling, pounding with red mud, and manual pressing were used to extract Sample C. (Mbaise Method I). Boiling, smashing with earth sand, washing, and distilling produced Sample D (Mbaise Method II). Finally, sample E was obtained through boiling, pounding, washing, and distillation (Enugu method). All of the methods required 8.9kg of fresh fruits. With a volume of 130cl, Sample D came out on top, followed by Sample E with 125cl, Sample C with 120cl, Sample B with 118cl, and Sample A with 108cl. Tannins, phenols, oxalates, alkaloids, and flavonoids were among the phytochemicals found in the samples. Sample E had the most tanins (0.06g), followed by Sample A (0.05g), and Sample D had the least (0.02g). Sample B (0.62g) has the most phenols, followed by Sample A (0.49g), Sample D (0.39g), Sample E (0.18g), and Sample C (0.18g). Sample E had the highest oxalates value (0.11g), followed by Sample B (0.09g), Sample C (0.6g), and Sample D and C (0.5g). In alkaloids, the highest value was in Sample E (10.93g), Sample B (6.55g); Sample D (6.02g), and the lowest in Sample C (2.44g) and lastly flavonoids yielded the highest in Sample C (8.31g), Sample E (7.77g) and Sample A the lowest with (0.10g). The estimation of vitamin A and E was also determined. Sample D yielded the most vitamin A (18.732mg); Sample B (18.459mg); and Sample A yielded the least (14.879mg). Sample D produced the most vitamin E (789.094mg), followed by Sample B (787.512mg), and Sample A (694.303mg). As a result, Sample D and E are considered the best methods of processing palm oil, and these methods of processing palm oil should be adopted and further analysis conducted on them to elucidate their efficiency in order to ensure a continuous supply of essential phytochemicals and Vitamin A and E required for good vision and adequate blood clotting whenever a cut on the human body occurs.
Keywords: Palm oil, Traditional, Nutrition, Processing.