Physicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaam

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dc.creatorOthman, Othman C.
dc.creatorNgassapa, F. N.
dc.date2016-10-06T06:48:49Z
dc.date2016-10-06T06:48:49Z
dc.date2012
dc.date.accessioned2018-03-27T08:55:07Z
dc.date.available2018-03-27T08:55:07Z
dc.descriptionThe physicochemical properties (refractive index, saponification value, Free Fatty Acid content, iodine value, tocopherol content, acid value, peroxide value) of seven imported edible vegetable oils and fat sold in shops in Dar es Salaam were assessed using standard procedures. Also determined were the levels of these properties with respect to shelf storage of the products. When the measurement results were compared with physicochemical properties recommended by the Codex Alimentarius Commission of FAO/WHO and the specification of Tanzania Bureau of Standards, the imported edible vegetable oils and fat were found to be of good quality but of poor storage stability. For long storage life, the edible vegetable oils and fat should be stored in opaque (coloured) bottles, fully filled and tightly sealed.
dc.identifierOthman, O.C. and Ngassapa, F.N., 2012. Physicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaam. TaJONAS: Tanzania Journal of Natural and Applied Sciences, 1(2), pp.138-147.
dc.identifier1821-7249
dc.identifierhttp://hdl.handle.net/20.500.11810/4416
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4416
dc.languageen
dc.subjectEdible oil
dc.subjectPhysicochemical properties
dc.subjectStorage stability
dc.subjectSunflower oil
dc.subjectPalm oil
dc.titlePhysicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaam
dc.typeJournal Article, Peer Reviewed

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