Name: Everlyn N Wambugu
A90/23664/2008
Supervisors: Prof. E.G Karuri
Ms Jane Njenga
Introduction
 CANOLA-acronym for Canadian Low Acid oil was
developed in Canada in the 1970s and gradually became
popular for the health benefits claimed by the company
 The oil is derived from rapeseed plant
.
 Canola has been used in many parts of the world namely
India, Japan, U.S.A and China
 Globally, the plant is the third largest in the vegetable
market after soya beans and palm oil with cultivation
mainly for edible oils, animal feeds and biodiesel.
Statement of the problem
 In many cases the product may have a “poorer” appearance or a
lower perceived quality and hence they are losing sales. The
incomes and employment of traditional processors are also
failing as a result
 Vegetable oil undergo several processes which help in the
development of a better product in terms of appearance and
purity www.canolainfo.com
 In Nyeri the seeds are grinded, oil is squeezed from them and the
oil is boiled and allowed to cool (cold) then the oil is packed.
However different farmers may have varying products in terms of
quality due to difference in the manner of handling of seeds,
processing, packaging and storage
Justification
 The oil producers would like to know the nutritional
and chemical profile of the oil they produce, an
objective that this project hopes to achieve
 The products to be used on this project are locally
available; this will ensure that this project will be a
success
 The information from this project will be used to
encourage consumers to diversify their sources of
cooking oil for a more nutritional and affordable
product
Objectives
 To analyze the quality of the canola seed oil
produced by small scale food processors
Sub objectives
 To characterize three farmers in terms of the
equipment they use to produce the oil, method
and how they market the oil
 To characterize canola oil collected from selected
processors
Methodology
 An exhaustive analysis was done on samples of canola for
the different parameters
 The data from the analysis of oil from three farms was
compared with KEBS standards
Analysis was done using AOAC method (1994)
Experimental design
Sample collection
2 wks old samples
Proximate & chemical analysis
chemical analysis
Data analysis
2 months
proximate &
Data analysis
Data analysis was done using the ANOVA method
Results
Sample
Peroxide Iodine
value
value
Acid
value
Specific
gravity
1
6.6
99.53
1.31
0.933
2
12
69.23
5.17
0.923
3
10
95.16
2.70
0.916
4
24
63.45
0.748
0.938
5
36
50.62
4.32
0934
6
22
65.45
1.203
0.920
KEBS Standards
Parameter
Value
Peroxide value
10
Iodine value
75-95
Acid value
4
Specific gravity
0.9150-0.9180
Comparison between oil processed and analyzed at 2 weeks & 2
months from 3 processors
120
100
80
60
2 weeks
2 months
40
20
0
peroxide
value
iodine
value
acid value specific
gravity
peroxide
value
iodine
value
acid value specific
gravity
peroxide
value
iodine
value
acid value specific
gravity
 The processors in farms B&C used cold-processing
methods to produce their oil. The cooking oil is sold to the
local community, packaging is done using plastic bottles
 The processor in farm A used hexane extraction in
production of oil. The farmer exports the oil and sells the
by-products to BIDCO for the production of biofuel
Discussion
Peroxide value
 High values could have been caused by poor storage
whereby the oil was stored in a poorly ventilated room after
processing, this scenario was confirmed during the visit to
farm B
Iodine value
 The higher the iodine value the higher the unsaturation
Acid value
 The decomposition was accelerated by heat and light and
was a general indication of the condition and edibility of
these oils
Conclusion
 The hypothesis was justified because none among the
sample samples met the stipulated standards according to
KEBS for the given parameters.
Storage conditions and the methods of processing affected
the quality of the oil. The quality of oil deteriorated with
time
Recommendations
 Further analysis of canola oil should be done
determine the degree on unsaturation
 There is need for commercialization t o provide more
options of cooking oil in the market
References
 http://www.canolainfo.org/quadrant/media
 Williams K.A Oils, fats and fatty foods, London
1966J.A Churchill Ltd
Thank you