Nutritional Quality Of Palm Oils Sold At The Central Market Of Kisangani

Research Article
Lusamaki M F., Solomo E., Borive A., Posho I.,Kayembe T.,Batina A., Losimba LJ and Kayisu K A
Palm oil, acidity index, provitamin A content.

Introduction: The quality of oil depends on its chemical composition as well as the conditions of manufacture or preservation. Palm oil is a food consumed by a large part of the population of Kisangani. The objective of our study is to determine the nutritional quality of palm oils sold at the central market of Kisangani, analyzing their content of free fatty acids and provitamin A. Methods: The free fatty acid and beta-carotene assays were performed at the chemistry laboratory of the Faculty of Sciences of the University of Kisangani (UNIKIS). The provitaminA assay was performed according to the method described by WELCHER and that of free fatty acids by the method described by Lion. Five samples were taken for each quality; the arithmetic mean was calculated using Excel 2007 software. The statistical test T was calculated by the SPSS 20 software to compare the provitaminA content and the loss rate for a threshold of Meaning of 0.05. Results: The fresh oil we prepared showed 9788 μg of beta-carotene per 100 grams and the third- grade oil showed only 4592 μg, a loss of 53.1% compared to the standard. Regarding the acidity index (Ia), the fresh oil showed an average of 4 ± 0.38 SD, the first-grade oils, the average of 4 ± 0.38, the first-grade oils, the average of 5.823 ± 1.40, for the second quality, 13.206 ± 1.89 and for third grade oils, 14.435 ± 1.92 Conclusion: it emerges from this work that the second and third quality palm oil sold at the central market in Kisangani are not of good nutritional quality. They have low levels of beta-carotene and an acidity index greater than 10, which does not comply with the standards of codex alimentarius.