Quality assessment of traditionally processed coconut, palm "Dzomi" and palm kernel oils sold on selected markets in Accra

Abstract

Fats and oils form part of the Ghanaian diet and many are sold on the market. The storage conditions and packing of these oils can affect their safety and hence their wholesomeness for consumption. This study evaluates quality of some oils from selected markets in Accra. The moisture content, peroxide value, iodine content, saponification value and free fatty acid content of the samples were determined. Most of the oil samples had moisture levels exceeding the permissible leveIs -1% (for palm oil and 'dzomi') and 0.1-0.5% (for coconut and palm kernel oils). This predisposes the oils to early onset of rancidity. Similarly, most of the oils had iodine values outside the acceptable levels, indicating possible adulteration. However, rancidity had not started in the oils investigated as revealed by their free fatty acid contents recording below the Codex standards - l Orng KOH/g oil for palm oils and 'dzomi'; and then 4mg KOH/g oil for coconut and palm kernel oils. The same applied to the peroxide values. The quality of oils can be improved through good storage and elimination of excess moisture in the packages