Physicochemical Characteristics of Some Locally Manufactured Edible Vegetable Oils Marketed in Dar es Salaam

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dc.creatorNgassapa, F. N.
dc.creatorOthman, Othman C.
dc.date2016-10-06T06:48:24Z
dc.date2016-10-06T06:48:24Z
dc.date2001
dc.date.accessioned2018-03-27T08:55:06Z
dc.date.available2018-03-27T08:55:06Z
dc.descriptionThe physicochemical properties (refractive index, saponification value, Free Fatty Acid (FFA) value, iodine value, acid value, peroxide value and tocopherol content) of seven edible vegetable oils manufactured in Tanzania, were assessed using standard procedures of the Association of Official Analytical Chemists (AOAC). Also determined were the levels of these properties with respect to shelf storage of the products. When compared with standard values recommended by the Codex Alimentarius Commission of FAO/WHO and with other published results, the locally produced vegetable oils were found to be of fair quality but of poor storage stability.
dc.identifierNgassapa, F.N. and Othman, O.C., 2001. Physicochemical characteristics of some locally manufactured edible vegetable oils marketed in Dar es Salaam. Tanzania Journal of Science, 27(1), pp.49-58.
dc.identifierhttp://hdl.handle.net/20.500.11810/4406
dc.identifier10.4314/tjs.v27i1.18335
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4406
dc.languageen
dc.publisherCollege of Natural and Applied Sciences (CoNAS) of the University of Dar es Salaam (UDSM)
dc.titlePhysicochemical Characteristics of Some Locally Manufactured Edible Vegetable Oils Marketed in Dar es Salaam
dc.typeJournal Article, Peer Reviewed

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