Authors : Ozurumba, A. U.; Okereke, J. N.; Ezeji E. U.; Okechi, R. N.

Volume/Issue : Volume 11 - 2026, Issue 3 - March

Google Scholar : https://tinyurl.com/bdmfhyfw

Scribd : https://tinyurl.com/5cs2vw64

DOI : https://doi.org/10.38124/ijisrt/26mar683

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Abstract : Palm oil from Eleais guinensis is a major source of income to the people of Owerri Imo state. Many local varieties of the fruit exist and farmers are poorly advised on the choice of strains to cultivate. This work compared the oil production ability as well as quality parameters of oils from the three local fruit types, “ABUBA”, “EBEKE” and “OKPURUKA”. Five grams of each fruit type were cooked and processed locally adopting the same method of oil extraction. Results indicate that ‘Abuba’ yielded the highest oil (70mg/5g) followed by ‘Ebeke” (60mg/5g) and “Okpuruka” (54mg/5g). Analyses of the oils from the three stains show that Acid value were 11.78mg/g, 39.27mg/g and 32.26mg/g; Iodine(%), 20.94, 16.50 and 14.50; Moisture(%), 3.40, 3,10 and 3.20; Peroxide(mg/g), 7.40, 5.40 and 6.40; Refractive index/g, 1.464, 1.463 and 1.462 in ‘Abuba, “Ebeke” and “Okpuruka” oils respectively. Value of specific gravity(mg/g) was 1.91 in the three strains. The results indicate that the “Abuba” fruit variety was the best fruit variety in oil production and physicochemical content especially for consumption.

Keywords : Strains, Peroxide, Specific Gravity, Refractive Index, Iodine.

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