Chemical Composition and Quality Evaluation of Palm Oil Produced from Local Mills in Rivers State

Palm oil is both an economically significant commodity and a dietary staple in South South Nigeria, yet quality standards at the small-scale production level remain poorly regulated. This study evaluates the chemical composition and quality parameters of crude palm oil samples obtained from local processing mills in three local government areas of Rivers State. Quality parameters assessed include free fatty acid content, peroxide value, iodine value, saponification value, moisture and impurity content, carotenoid content, and colour using the Lovibond scale. Fatty acid profiling was conducted by gas chromatography following transesterification of extracted lipids. Results reveal substantial variation in free fatty acid content across sampled mills, ranging from 1.8 to 9.4 percent, with the highest values associated with delays between fruit harvesting and processing. Peroxide values in samples from two mills exceeded Codex Alimentarius standards, indicating significant lipid oxidation attributed to storage under ambient temperatures for extended periods. Carotenoid content was found to be inversely correlated with processing temperature, highlighting the impact of overheating on nutritional quality. The study recommends the adoption of best-practice processing guidelines, mechanised oil extraction, and timely fruit processing to improve product quality and market competitiveness. Training programmes for local mill operators are also proposed as an immediate intervention measure. Keywords: palm oil, free fatty acid, peroxide value, Rivers State, quality evaluation