Omer Adam Omer El Tom  , Abu El-Gasim Ahmed Yagoub  , 
    Physicochemical Properties of Processed Peanut (<I>Arachis hypogaea</I> L.) Oil in Relation to Sudanese Standards: A Case Study in Nyala; South Darfur State; Sudan,
    Journal of Food Technology,
    Volume 5,Issue 1,
    2007,
    Pages 71-76,
    ISSN 1684-8462,
    jftech.2007.71.76,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.71.76)
    Abstract: This study was oriented to valuate physical and chemical properties of the native peanut oil processed in Nyala; South Darfur state; in order to investigate the impact of local processing and storage on quality with respect to Sudanese standard measurements. Peanut oil (season, 2005) from three different processing regimes; industrially produced oil; traditionally produced oil by imported a small mill and traditionally produced oil by locally made a small mill; were analyzed for their physicochemical attributes. Changes in these attributes on storage (room temperature 35&plusmn;2&deg;C) over a period of 3 months were also investigated. Refractive index, iodine value and saponification value of all three oil samples are in coincidence with Sudanese standards. The red and yellow colors, free fatty acids, acid value and moisture contents for all peanut oil samples are significantly higher than the recommended values. But the density, the relative viscosity is slightly lower. Results of the storage experiment showed significant increases in the free fatty acids, acid values and peroxide values; and decreases in the moisture contents and iodine values for all peanut oil samples. The peanut oil sample processed industrially by a large mill was found more stable during storage. So, this oil could be valid for use for a period not less than three months. The peanut oil sample processed traditionally by a small imported mill was found less stable during storage than the industrially produced peanut oil. Thus emphasizes its consumption within a period of 3 months from production date. The sample processed traditionally by locally made a small mill was observed to be the least stable during storage. It reached the rancid zone within two months of storage.
    Keywords: Peanut oil;processing regimes;storage stability;physical and chemical properties;Nyala;South Darfur State;Sudan