Physicochemical Properties of Groundnut Oil Produced from Maibargo Groundnut Seed

An improved groundnut oil kneader was fabricated and used to extract oil from Maibargo groundnut seeds. A sample of groundnut oil extracted from the same variety was collected from local processors using the conventional groundnut oil kneader in a rural community in Kano state. The physicochemical properties of the two samples were investigated. Iodine value was significantly higher at (p < 0.05) in groundnut oil extracted from an improved kneader (103.01 ± 0.006 g/100g) when compared to that one collected from the local processor (98.31 ± 0.061). The moisture content (%) of the oil from the local processor was significantly higher (0.12 ± 0.006) compared to kneader extracted oil (0.02 ± 0.00). The Acid value in the oil collected from the local processor was significantly higher (12.12 ± 0.013) than the oil extracted with an improved kneader (2.24 ± 0.061). There was no significant difference at (p < 0.05) in the specific gravity of the two groundnut oil samples, but was differ (p < 0.05) in the coliform count of the kneader extracted oil (8 x 102) and local oil processor (1.5 x 104). The highest peroxide values were observed in the oil extracted by a local processor (21.71 ± 0.013 meq O2/kg) while the lowest was observed in the groundnut oil extracted with improved kneader (6.73 ± 0.011 meq O2/kg). The aerobic plate count of the groundnut oil extracted from an improved kneader was significantly lower (1.4 x 105) than that of a local groundnut oil processor (1.8 x 106). Relevant institutions should engage in necessary awareness to sensitize the local groundnut oil processors on the importance of quality groundnut oil production.