EFFECT OF PRE-PROCESSING STORAGE TIME ON THE QUALITY OF MECHANICALLY PRESSED PALM OIL

This research examines the effect of post processing storage time specifically storage duration, on the quality of mechanically pressed palm oil. Five groups of palm oil samples were analyzed after storage periods of 1, 2, 4, 6, and 8 weeks to determine their physicochemical and sensory properties. Key quality parameters such as free fatty acid (FFA) content, peroxide value, iodine value, saponification value, moisture content, pH, and viscosity, crude fat, and crude protein were evaluated. Sensory analysis, including assessments of color, odor, taste, texture, and clarity, was also performed. The results revealed a progressive increase in acid value and free fatty acids with long period of fermentation. Crude fat content decreased significantly, indicating lipid breakdown, while crude protein levels increased slightly, leading to turbidity and reduced oil clarity. Viscosity declined steadily, reflecting oil degradation. Sensory evaluations showed that oils stored for more than 4 weeks exhibited rancid odors, unpleasant tastes, and reduced consumer acceptability. This study concludes that prolonged storage negatively impacts palm oil quality, rendering it unsuitable for edible uses after 4 weeks. A storage period of 1 to 4 weeks was identified as optimal for maintaining high-quality oil for culinary and industrial purposes. Recommendations include processing palm fruits within storage period of 1 - 4 weeks, proper storage conditions, and utilization of degraded oil for non-edible applications such as soap productio