TABLE OF CONTENTS

Front Page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of Contents vi

CHAPTER ONE
1.0 Introduction 1
1.1 Chemical Composition 2
1.1.1 The Major Component-Triglycerides 2
1.1.2 The Minor Components 3
1.2 Classification of Fatty Acids 7
1.3 Bonds in Saturated and Unsaturated Fatty Acids 7
1.4 Isomerism of Unsaturated Fatty Acids 8
1.4.1 Geometric Isomerism 8
1.4.2 Positional Isomerism 8
1.5 Factors Affecting Physical Characteristics of Fats 10
1.5.1 Degree of Unsaturation of Fats and Oils 11
1.5.2 Length of Carbon Chains in Fatty Acids 12
1.5.3 Isomeric Forms of Fatty Acids 12
1.5.4 Molecular Configuration of Triglycerides 13
1.5.5 Polymorphism of Fats 14
1.6 Reactions of Fats and Oil 14
1.6.1 Hydrolysis of Fats 14
1.6.2 Oxidation of Fats 15
1.6.3 Polymerization of Fats 17
1.7 Reactions During Heating and Cooking 18
1.8 Processing of Oil 20
1.8.1 General 20
1.8.2 Degumming 22
1.8.3 Refining/Neutralization 23
1.8.4 Bleaching 23
1.8.5 Deodorization 24
1.8.6 Fractionation (Including Winterization) 25
1.8.7 Hydrogenation 26
1.8.8 Emulsification 28
1.9 Aim and Objectives 28
1.10 Justification 29

CHAPTER TWO
2.0 Literature Review 30
2.1 Rancidity of Oil 35
2.1.1 Oxidative Rancidity 35
2.1.2 Health Effects of Rancidity of Oil 36
CHAPTER THREE
3.1 Materials 38
3.1.1 Chemicals and Reagents 38
3.1.2 Equipment’s Used 38
3.1.3 Sample Collection 38
3.2 Methodology 39
3.2.1 Determination of Peroxide Value 39
3.2.1.1Preparation of Solutions 39
3.2.3 Determination of Iodine Value 40
3.2.3.1Preparation of Solutions 41
3.2.4 Determination of Cholesterol Content 41
3.2.5 Preparation of Colour Reagent 41

CHAPTER FOUR
4.0 Results 43
4.1 Results and Calculations for Determination of Iodine Value 43
4.2 Results and Calculations for Peroxide Value 46
4.3 Results and Calculations on Determination of Cholesterol 49
4.4 Discussion 51
4.5 Conclusion 52
4.6 Recommendation 52
References 53