EFFECTS OF PACKAGING AND STORAGE CONDITIONS ON THE PROPERTIES OF GROUNDNUT AND MELON OIL
2nd Biennial Conference
Authors
Abstract
The purpose of this study is to investigate ways of solving the problems encountered when extracting oil, and use
of suitable packaging materials as well as encourage the oil processor the benefits of extraction and use of
standard packaging materials. The study was carried out using five taste panels who evaluates the groundnut and
melon oil, also sensory analysis was carried out. The groundnut and melon was roasted for about 30 minutes and
then left for 15minutes to cool. This study showed that the sensory qualities of groundnut and melon could be
improved with supplementation of both oil in food production. The storage facilities should proved to prevent
wastage associated with local crops by communities.
Keywords
Groundnut, Melon, Packaging, Processing
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