Quality Assessment of Locally Produced Palm Oil from Different Processing Methods in Ondo State, South West Nigeria

Palm oil is the most consumed edible oil in Nigeria and a major export commodity, yet quality inconsistency across production methods remains a concern for both local consumers and international buyers. This study assessed the physicochemical and sensory quality of crude palm oil produced using traditional, semi-mechanised, and mechanised processing methods in Ondo State, South West Nigeria. Samples were collected from production units in Owo, Akure, and Ile-Oluji Local Government Areas. Laboratory analysis covered free fatty acid content, peroxide value, iodine value, moisture and volatile matter, colour intensity, and carotenoid content. Sensory evaluation was conducted using thirty-five trained panellists familiar with palm oil quality standards. Results showed that mechanised processing yielded palm oil with the lowest free fatty acid content (2.1 percent) and peroxide value (5.8 meq per kg), indicative of better oxidative stability. Traditional processing produced oil with the highest carotenoid content (610 ppm) but correspondingly higher free fatty acid levels (7.4 percent). Semi-mechanised processing achieved intermediate quality across all parameters. Mechanised palm oil received superior sensory scores for colour uniformity and absence of off-odours. The study recommends scaling semi-mechanised and mechanised processing in Ondo State to improve export-grade palm oil quality while preserving carotenoid content through controlled temperature processing. Keywords: palm oil, processing methods, free fatty acid, carotenoids, Ondo.