Assessment of the Quality of Locally Produced Palm Oil and Its Compliance With NAFDAC Standards in Aba, Abia State, South East Nigeria

Palm oil is a staple cooking fat in Nigerian households and a significant agricultural export commodity. Ensuring the quality and safety of locally produced palm oil is a critical consumer protection and public health concern. This study assessed the quality of locally produced palm oil and its compliance with NAFDAC standards in Aba, Abia State, South East Nigeria. Fifteen palm oil samples were collected from small-scale producers and open market vendors in three locations in Aba. Physical and chemical quality parameters including colour, odour, free fatty acid content, peroxide value, iodine value, and moisture content were determined using standard analytical methods. Results were compared against NAFDAC and Codex Alimentarius standards. Findings revealed that the majority of samples exceeded the maximum permissible limits for free fatty acid content and peroxide value, indicating poor handling, prolonged storage, or substandard extraction processes. Moisture content was also above recommended thresholds in several samples. Colour and odour were generally acceptable. Only three of the fifteen samples met all NAFDAC quality benchmarks. The study recommends mandatory quality training for palm oil producers and regular market-level quality monitoring by relevant regulatory agencies. Keywords: palm oil quality, NAFDAC standards, free fatty acids, Aba, food regulation