MAGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL OIL, COCONUT OIL ANDMELON SEED OIL.

ABSTRACT

Palm kernel, coconut and melon oils were extracted. Their physical and chemical characteristicswere examined. The mixture of the blends of the oil were tested for free fatty acid, %of freefatty acid, iodine value, saponification with the following results 1.17 free fatty acid for thesample of margarine, 0.585 % of free fatty acid for the sample of margarine, 51.77 iodine valuefor the sample of margarine and 103.79 saponification value for the sample of margarine. Thelevel of mineral present were detected through the process of digestion. Atomic AbsorptionSpectrophotometer (AAS) model Buck scientific VGP210 was used for the analytical step inorder to detect the minerals present in the margarine and the following results were obtained. 0.02(mg/L) of Nickel, 0.40 (mg/L) of Iron and 0.02 (mg/L) of copper.