Effect of Prolonged Storage of Palm Kernel On the Characteristics And Stability Of Palm Kernel Oil

 

Effect of Prolonged Storage of Palm Kernel On the Characteristics And Stability Of Palm Kernel Oil

Introduction

Palm kernel oil is an edible plant oil, derived from the kernel of the oil palm (Elaeis guineensis).The palm fruit yields two distinct oils, palm oil derived from the outer part of the fruit and palm kernel oil derived from the kernel (Edem, 2002).

The oil palm is a tropical plant that grows in warm climates at altitude below 500 meters above sea level (Poku, 2002). It is generally believed that oil palm originated from the Gulf of Guinea in West Africa, the main belt runs through the southern latitudes of Cameroun, coted’ivoire, Ghana, Liberia, Nigeria, sierra Leone, Togo, and unto the equatorial region of Angola and Congo. It was later introduced to tropical America by Portuguese slave traders and colonizers, who used it as part of the diet for their slaves in Brazil (Hartley, 1988). The plant appears to have thrived better in the Far East like Malaysia thus providing the largest commercial production of an economic crop far removed from its origin. [Read more…]

Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties

Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties from Ishiagu Ivo Local Government Area of Ebonyi State

Rice (oryza sativa l) is the main staple food for two third of the world population providing 21% of global dietary energy,14% of protein and 2% of fat(Kennedy and Burlingame 2003).It is primarily utilized for its starch content which is approximately 90% of dry grain weight (Bao et al 2004,Patindol and Wang 2002).Among the major cereal grains, rice is the only grain that is widely eaten as a whole grain after cooking. Generally most is consumed as [Read more…]

Cooking And Sensory Properties Of Five Rice Varieties

 Cooking And Sensory Properties Of Five Rice Varieties

Rice (Oryza Sativa) is the most important cereal for human consumption. It is the staple food for over three billion people, constituting over half of the world’s population (Central and Reeves, 2002). It is consumed mostly as intact grains except hulls, bran and germ. Although consumer’s preferences vary from region to region, the majority of consumers prefer well milled or white rice that contain little or no brown on the endosperm, (Lyon et al, 1999). Rice is grown in all the ecological and dietary zones of Nigeria, with different varieties processing adoption tracts for each ecology (Sanni et al, 2005). The two commonly cultivated varieties of rice in Nigeria are Oryza Sativa and Oryza glabbermia (Abulude, 2004). Rice is an economic crop which is important in household food security, ceremonies nutritional diversification, income and employment, hence it help in poverty alleviation. (Marshell, and Wadsworth 1993). It is utilized mostly at a household level where it is consumed as boiled or ground rice with stew or soup. [Read more…]