AN INVESTIGATION INTO THE CHARACTERIZATION AND PRODUCTION OF COCONUT OIL IN NIGERIA
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Abstract
The study examines the characterization and production of coconut oil in Nigeria. The specific objective aims to identification of the processing methods and qualities of the coconut oil would help boost the marketing of the oil both locally and internationally and some strategies would be outlined to support the industry to improve on quality. The findings revealed that The oil obtained from virgin method is better in terms of quality (MC, FFA, and PV) than the traditional methods, even though, it has a high impurity level which can be address with the use of proper processing equipment for filtration. The small-scale coconut oil processors in the Jomoro District are producing good quality coconut oil as compared to the standards, in that the parameters for measuring oxidation and rancidity were low for most of the oils from the processing methods. Given that coconut oil is becoming one of the main household ingredient, production of quality oil must be improved. The study thereby recommend that the small-scale coconut oil processors in the Jomoro district should be trained in Good Manufacturing Practices (GMP) by Food Research Institute, Food and Drug Authority, Oil Palm Research Institute and Ministry of Food and Agriculture to improve upon coconut oil quality and production, in order to meet all standards requirements for local and international markets.
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