IMPACT OF PALM OIL STORAGE ON THE QUALITY OF LOCALLY PROCESSED PALM OIL IN THE IJEBU-IMUSHIN AREA

This study assessed the impact of storage and handling practices on the quality of locally processed palm oil in Ijebu-Imushin, Ogun State, Nigeria. Three palm oil samples were collected: a freshly processed production source sample (control), a sample stored in a sealed plastic container, and a local market sample repoured into a used table water bottle. Physicochemical parameters including free fatty acid (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), and moisture content were determined using standard analytical methods. Results revealed that the production source sample met acceptable quality standards with FFA (2.85%), PV (3.41 meq O₂/kg), IV (52.50 g I₂/100g), SV (196.50 mg KOH/g), and moisture content (0.28%). Storage significantly affected quality parameters, with the sealed plastic container sample showing moderate deterioration (FFA +46.7%, PV +146.9%, moisture +107.1%), while the local market sample showed the most significant deterioration (FFA +84.6% exceeding 5.26%, PV +261.9% exceeding 12.34 meq O₂/kg, IV –13.1%, moisture +171.4% exceeding 0.76%), becoming non-compliant for four out of five parameters. The study concludes that while freshly processed palm oil in Ijebu-Imushin is of good quality, storage in inappropriate containers particularly used table water bottles significantly accelerates deterioration through hydrolysis and oxidation. Recommendations include using food-grade containers, minimising storage duration, enforcing packaging standards, and educating consumers on proper storage practices