EXTRACTION, FORTIFICATION AND CHARACTERIZATION OF OIL FROM COCONUT (COCUS NUCIFERA) USING DIFFERENT EXTRACTION METHODS.
Abstract
ABSTRACT
This study was carried out to extract, fortify and characterize oil from coconut (Cocus nucifera) using different extraction methods. Coconut heads were manually broken, meat extracted, sliced into 2 cm thickness and divided into two (2) equal portions. The first portion was oven dried at 600C for 4 h, cooled, milled, mixed with n-hexane in ratio 1:3 by volume (coconut: n- hexane), allowed to stand for 12 hrs, decanted out the oil, oven at 700C for 5 minutes, cooled and packaged and coded SE; while the second portion was milled and the coconut extracts was fermented 18hours, refrigerated for 3hours, oil separated, heated at 60 0C for 5 min, the extracted oil was packaged while commercial oil was coded CO as control sample. The oil samples were subjected to physicochemical analysis using standard method. The results was further analysed statistically using One Way ANOVA (P
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