Quality Assessment of Palm Oil Produced by Traditional and Mechanical Extraction Methods in Rivers State

Palm oil is the most widely consumed cooking oil in Nigeria and a significant export commodity, with Rivers State in the South South zone being a notable production area. This study comparatively assesses the quality of crude palm oil produced by traditional manual extraction and by a mechanical screw-press method in Etche and Omoku communities. Quality parameters evaluated include free fatty acid content, peroxide value, iodine value, saponification value, moisture and volatile matter, and colour using the Lovibond tintometer. Samples were collected from 15 traditional processors and 5 mechanical processors and analysed in triplicate using AOAC methods. Results indicate that mechanically extracted palm oil exhibited significantly lower free fatty acid content (2.1 percent compared to 4.7 percent for traditional extraction) and peroxide values within acceptable international limits, reflecting reduced lipid oxidation during processing. Traditional extraction produced oil with higher carotene content as measured by colourimetry, suggesting partial degradation of carotenoids in the mechanical process at elevated temperatures. The study draws on literature concerning palm oil processing efficiency and quality standards set by the Standards Organisation of Nigeria and the Codex Alimentarius. The findings inform ongoing efforts to upgrade smallholder palm oil processing in Rivers State and have implications for the palm oil value chain in the South South geopolitical zone. Keywords: palm oil, free fatty acid, mechanical extraction, quality assessment, Rivers State