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

dc.contributor.author	Ngassapa, F. N.
dc.contributor.author	Othman, Othman C.
dc.date.accessioned	2016-10-06T06:48:24Z
dc.date.available	2016-10-06T06:48:24Z
dc.date.issued	2001
dc.description.abstract	The 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.	en_US
dc.identifier.citation	Ngassapa, 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.	en_US
dc.identifier.doi	10.4314/tjs.v27i1.18335
dc.identifier.uri	http://hdl.handle.net/20.500.11810/4406
dc.language.iso	en	en_US
dc.publisher	College of Natural and Applied Sciences (CoNAS) of the University of Dar es Salaam (UDSM)	en_US
dc.title	Physicochemical Characteristics of Some Locally Manufactured Edible Vegetable Oils Marketed in Dar es Salaam	en_US
dc.type	Journal Article, Peer Reviewed	en_US

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