EFFECT OF TIME REGIMES FOR PROCESSING OF PALM FRUITS ON THE QUALITY OF PALM OIL IN IKOT ABASI LOCAL GOVERNMENT AREA

Abstract

The main purpose of the study was to examine the effects of time regimes for processing of palm fruits on the quality of palm oil in Ikot Abasi Local Government Area. The research focused on 3, 11 and 19 days time regimes in processing of palm fruits. The study adopted experimental design which involves complete randomized design (CRD). The population of the study was twelve (12) bags of palm fruits of 50kg each in a single harvest. The sample of five (5) bags of palm fruits of 90kg each (450kg); 1 bag for each processing duration, using simple random sampling technique. Standardized instruments and laboratory analysis apparatus were used for the experiment. The experiment involved the following experimental steps: Harvesting of fresh palm fruit, Transportation of Palm Fruits to processing site, Time Regime for Processing, Slicing of Fruit Bunch, Threshing, Steaming, Digestion, Pressing, Filtration and Laboratory Analysis Test. Data were collected through laboratory analysis test and were analyzed using mean to answer the research questions and ANOVA statistical tool to test the null hypotheses at .05 level of significance. The findings indicated that palm oil processed in three days has a high carotene content followed by those processed in 11 days and 19 days respectively. Based on the findings, it was recommended among others that Palm oil producers should adopt the 3-time regime for processing palm fruit to maximize the carotene content and free fatty acid content in the produced palm oil.