BIOCHEMICAL ANALYSIS OF PALM OIL AND GROUNDNUT OIL
Abstract
This study investigates the biochemical properties of palm oil and groundnut oil commonly consumed in Nigeria. The research focuses on determining and comparing the physicochemical parameters such as acid value, peroxide value, iodine value, saponification value, moisture content, and specific gravity of both oils. Standard laboratory methods were employed for the analysis. Results showed variations in the biochemical composition of the oils, indicating differences in nutritional quality, stability, and suitability for industrial and domestic applications. Palm oil exhibited higher carotenoid content and oxidative stability, while groundnut oil demonstrated a higher degree of unsaturation. The findings provide valuable information on the nutritional and industrial importance of these edible oils.
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