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

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dc.contributor.authorOthman, Othman C.
dc.contributor.authorNgassapa, F. N.
dc.date.accessioned2016-10-06T06:48:49Z
dc.date.available2016-10-06T06:48:49Z
dc.date.issued2012
dc.description.abstractThe 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.en_US
dc.identifier.citationOthman, 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.en_US
dc.identifier.issn1821-7249
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4416
dc.language.isoenen_US
dc.subjectEdible oilen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectStorage stabilityen_US
dc.subjectSunflower oilen_US
dc.subjectPalm oilen_US
dc.titlePhysicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaamen_US
dc.typeJournal Article, Peer Revieweden_US
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