Process for Refining Vegetable Oil and its Food Value

Overview
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Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 – 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin.

TABLE OF CONTENTS

Title Page

Approval Page

Dedication

Acknowledgement

CHAPTER ONE

INTRODUCTION

CHAPTER TWO

2.1The Oil Palm

2.2Extraction and Refining of Vegetable Oil

2.3Types and Sources of Vegetable Oil

2.4Physical Properties and Chemical Reactions of Vegetable Oil

2.5Role of Vegetable Oil in the Diet

2.6Utilization and Production of Vegetable Oil

2.7Factors Influence Quality of Oil

2.8Preservation Method of Vegetable Oil

2.9Problems Facing Vegetable Oil Industry

2.10Cholesterol

2.11Food Sources of Cholesterol

2.12Effects of Cholesterol, Other Lipids and Lipoproteins to the Heart

2.13Reduction of Cholesterol in the Body

CHAPTER THREE

Conclusion and Recommendation

References

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Process for Refining Vegetable Oil and its Food Value

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