ABSTRACT

Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panelists on the three oil samples (pawpaw, olive and vegetable oil) gave preference for the vegetable oil in all the attributes.

GET THE COMPLETE PROJECT»

Do you need help? Talk to us right now: (+234) 8111770269, 08111770269 (Call/WhatsApp). Email: [email protected].

IF YOU CAN’T FIND YOUR TOPIC, CLICK HERE TO HIRE A WRITER»

Disclaimer: This PDF Material Content is Developed by the copyright owner to Serve as a RESEARCH GUIDE for Students to Conduct Academic Research. You are allowed to use the original PDF Research Material Guide you will receive in the following ways: 1. As a source for additional understanding of the project topic. 2. As a source for ideas for you own academic research work (if properly referenced). 3. For PROPER paraphrasing ( see your school definition of plagiarism and acceptable paraphrase). 4. Direct citing ( if referenced properly). Thank you so much for your respect for the authors copyright. Do you need help? Talk to us right now: (+234) 8111770269, 08111770269 (Call/WhatsApp). Email: [email protected].

Related