Effect of Some Local Additives on the Chemical Constituent of Palm Oil

Different quantities of palm oil from NIFOR plantation were mixed with some local additives (carrot, paw paw, lime and red dye). The oil samples were analysed for their moisture content, saponification value, iodine value, acid value and free fatty acid value before and after the addition of known and constant amount of the different additives. The values for the analysed parameters were subjected to statistical analysis and were compared with each other. The result of the analysis shows that the introduction of these additives significantly increases the saponification value, iodine value, acid value, moisture content and free fatty acid value of the palm oil. Also, the quality of the red palm oil (which is a functions of these parameters) was adversely affected.