CHAPTER ONE
1.0 INTRODUCTION
It is generally agreed that the oil palm (Elaeis guineensis) originated in the tropical rain forest region of West Africa (Ishiwu & Iwouno, 2006). The main belt runs through the Southern latitudes of Cameroon. Cotedivire, Ghana, Liberia, Nigeria, Sierra Leone. Togo and into the equatorial region of Angola and the Congo. Processing oil palm fruit for edible oil has been practiced in Africa for thousand of years and the oil produced, highly coloured and flavoured, is an essential ingredient in much of the traditional west Africa cuisine (according to Ishiwu & Iwouno, 2006). The traditional process is simple, but tedious and inefficient.
During the 4th to 17 centuries, some palm fruits were taken to the Americas and from there to the Far East. The plant appears to have thrived better in the Far East, thus providing the largest commercial production of an economic crop far removed from its centre of origin (Ihekoronye & Ngoody, 1999). Palm oil is rich in carotenoids (pigments found in plants and animals) form which it derivers its deep red colour, and the major component of its glycerides is the saturated fatty and palmitic, hence it is a semi-solid, even at tropical ambient and a solid fat in temperate climates. Because of its economic importance as an high-yielding source of edible and technical (Babayan, 2000).
1.1 AIMS AND OBJECTIVES
The aims and objectives of this research work are to analyze carefully:
- The importance of palm oil
- The nutritional value of the fruit
- The processing methods on oil recovery and the microbial qualities of palm oil.
- It will also analyze the origin, method of propagation, environment requirement etc of oil palm.
1.2 DEFINITION OF TERMS
Effect: This is the result caused on something by another entity
Processing: This can be defined as the stages a particular thing undergoes before its’ perfection. In the context of this study it is seen as the stages involved in oil recovery.
Method: this is the procedure undertaken by a particular entity.
Oil recovery: This can be seen as the art of extracting oil or recovery oil from the oil palm fruit.
Microbial quality:
This can be seen as the microbial characteristics of a particular thing. Based on the content of this study, it is the microbial or the level of microorganism in palm oil.
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 PALM OIL
Palm oil is made from the fruit of the West Africa oil palm tree. In its healthiest form, it is unrefined and a red-orange color. (According to Carolyn Green 2000). In its highly refined state, it has little color and less nutritional value. Although, it is oil made from a plant, Palm oil is one of the few plant products that is very high unsaturated fats and saturated fats that are solid at room temperature. All oils are 100 percent fat and high in calories. Palm oil has about 120calories per tablespoon and should be consumed in moderation (Rhonda, 1990). While unrefined palm oil is used in West Africa, the highly refined version used in the United States. Lack one of the richest sources of carotenoids. Among other benefits, carotenoid enhances the functioning of the immune system (Ella, 2003). Palm oil is rarely used on its own thus eliminating any benefit it may have. Palm oil contains high levels of saturated fat and is low in polyunsaturated fat. The saturated fat present in palm oil has been linked to heart disease and other potentially fatal conditions (Eke 1998). An increase in the consumption of saturated fatty acids is linked to an increased risk of coronary heart disease, stroke and diabetes. In their thesis “crude oil” (Jacobson, 1997), concede that palm oil is less harmful than partially hydrogenated vegetable oil, but more conducive to heart disease than olive and soy oils. Warning according to the American Heart Association (AAHA, 1997), foods high in saturated fat such as palm oil can raise blood cholesterol. Consequently, it recommends limiting saturated fat intake to less than 7 percent of your total daily calories.
