Physicochemical Analysis of Palm Oil Produced by Local Processors in Akwa Ibom State, South South Nigeria

Palm oil quality is directly influenced by the processing technology employed, the freshness of raw fruit bunches, and post-processing storage conditions, yet palm oil from artisanal processors in South South Nigeria is rarely subjected to standardised quality assessment. This study analyses the physicochemical quality of crude palm oil samples obtained from ten local processing units in Akwa Ibom State, South South Nigeria, using manual presses, small motorised mills, and traditional pit methods. Quality parameters determined include free fatty acid content, peroxide value, iodine value, saponification value, refractive index, specific gravity, moisture and volatile matter content, and beta-carotene concentration by spectrophotometric analysis. Results are compared against Nigerian Industrial Standard specifications for crude palm oil. Statistical analysis employs one-way analysis of variance to assess the effect of processing method on oil quality. The study additionally surveys fruit bunch freshness practices among processors through semi-structured interviews, linking quality outcomes to raw material handling behaviour. Results are anticipated to show significantly lower free fatty acid values in motorised mill-processed samples relative to manual and traditional pit-processed samples due to faster processing of fresh fruit bunches. Findings support quality improvement training for local processors and inform commodity standards enforcement in the South South palm oil sector. Keywords: palm oil, physicochemical quality, free fatty acid, Akwa Ibom, local processors