CHAPTER ONE

1.0 INTRODUCTION
Palm oil is an edible vegetable oil derived from the mesocap (redish pulp) of the fruit of the oil palms, primary the African oil palm Elaesis Guineenis (Reeves et al 1979). Palm oil is naturally reddish in colour because of high beta carotene content. It is one of the few highly saturated vegetable fats and is semi- solid at room temperature. Like most plant based product, palm oil contains very little cholesterol (Behrman etal, 2005).
Paul oil is a common cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Its use in the commercial food industry in other parts of the world is wide spread because of its lower cost and the oxidative stability (saturation) of refined product when used for frying (che man etal, 1999).
The application of palm oil is very limited in original form due to its specific chemical composition. Blending techniques is the simplest and cheapest way to modity oils. However, blending does not result in chemical modification of the triancylglycerols composition (Shen et al 2007).
The use of palm oil in food products has attracted the concern of environmental activist group: the high oil yield of the trees has encourage wider cultivation, leading to the clearing of forest in order to make space for oil- palm mono culture. This has resulted in significant acreage losses of the natural habitat of the orangutation of which both species are endangered,(Natasha, 2012).

1.2 STATEMENT OF THE PROBLEM
Aba is one of the major oil producing area in Nigeria recently some other ones have sprang up and Aba is noted as the largest producers of palm oil and kernels in Nigeria.
Therefore it is important to know the quality and stability of the palm oil produce in Aba

1.3 AIM OF THE STUDY
The main aim of this study is to analyze the physiochemical properties of palm oil obtained from Aba.

1.4 SCOPE OF THE STUDY
This study on the physiochemical analysis of palm oil was delimited to the component of palm oil such as saponification value, iodine value, acid value, peroxide value, viscosity, specific gravity and refractive index.

1.5 OBJECTIVES OF THE STUDY
The objective of the study is:

1. To determine the level of unsaturated of palm oil produce in Aba using the iodine value.
2. To determine the degree of spoilage using peroxide value
3. To indicate the quality and edibility of palm oil produced in Aba

1.6 SIGNIFICANCE OF THE STUDY
The significance of the study is for the knowledge of all the basic composition of different palm oil samples it provides information on economic importance of palm oil for the developing countries as well as provided employment opportunities.
It is important to embrace on modern of a complete, better and nutrition’s palm oil in the society which can complete favorably either existing one’s in the society.