A Au139e PDF
A Au139e PDF
Oil is contained within a range of oilseeds, fruits, nuts and seed kernels. However, not all oil-
bearing seeds and nuts contain edible oil. Some contain poisons or unpleasant flavours and are
only used for paints. Castor oil needs very carfeul processing to make it safe and is not really
suitable for small-scale processing. There is a universal demand for vegetable oils for
household cooking, as an ingredient for other food products such as baked goods and snack
foods and as a raw material for the manufacture of soap, detergents and body oils.
Oil from crops such as maize is extracted using solvents that dissolve the oil. This method of
extraction is not suitable for small-scale processors due to the high costs of equipment and the
need for solvents which might not be readily available.
Oil is contained in plant cells and is released when the cells are ruptured. The method of
extracting the oil depends on the composition of the raw material. Some seeds are processed
dry while palm fruits are processed wet.
The process of oil extraction produces a by-product known as oilcake. This is very nutritious
and can be used for animal feed or as an ingredient in other food products.
During oil processing, the raw material (oil seeds or nuts) is heated to destroy any enzymes
and micro-organisms that may cause rancidity. The oil may also be heated after extraction to
remove as much water as possible which helps to increase the quality of the oil and the
potential shelf life.
Oils should be stored in a cool place away from direct sunlight and heat to prevent chemical
changes that can lead to rancidity.
2.-Processing oilseeds
There is universal demand for vegetable oil for home use and for use in other food processing
operations.
Decentralised, small-scale oil processing can bring many benefits to the processor and the
local community. Extracted oil is a relatively 'safe' product in terms of the likelihhod to cause
food poisoning.
Constraints to production
Solvent extraction of oils is not suitable for small-scale processing as it requires the use of
solvent which might not be available. It is a complex method which should only be carried out
by well trained personnel.
The high value of oilseeds compared to other crops means that processors have to take higher
financial risks from losses.
The equipment required for oil extraction can be expensive and might not be available locally.
Expellers need to be maintained regularly to ensure they extract oil efficiently.
For year-round production, processors need a large working capital to buy and store seasonal
crops. There is stiff competition from large-scale processors who benefit from the economies of
scale and can market oils at a lower price.
Small-scale extraction produces crude oil which has a different appearance and flavour to
commercially refined oils. It is necessary to test-market the oil for acceptability before
embarking on an enterprise.
2.1.-Oilseeds and nuts:general information
Oil is contained within a range of oilseeds, fruits, nuts and seed kernels. However, not all oil-
bearing seeds and nuts contain edible oil. Some contain poisons or unpleasant flavours and are
only used for paints. Castor oil needs very carfeul processing to make it safe and is not really
suitable for small-scale processing. There is a universal demand for vegetable oils for
household cooking, as an ingredient for other food products such as baked goods and snack
foods and as a raw material for the manufacture of soap, detergents and body oils.
Oil from crops such as maize is extracted using solvents that dissolve the oil. This method of
extraction is not suitable for small-scale processors due to the high costs of equipment and the
need for solvents which might not be readily available.
Oil is contained in plant cells and is released when the cells are ruptured. The method of
extracting the oil depends on the composition of the raw material. Some seeds are processed
dry while palm fruits are processed wet.
The process of oil extraction produces a by-product known as oilcake. This is very nutritious
and can be used for animal feed or as an ingredient in other food products.
During oil processing, the raw material (oil seeds or nuts) is heated to destroy any enzymes
and micro-organisms that may cause rancidity. The oil may also be heated after extraction to
remove as much water as possible which helps to increase the quality of the oil and the
potential shelf life.
Oils should be stored in a cool place away from direct sunlight and heat to prevent chemical
changes that can lead to rancidity.
Oilseeds and nuts should be properly dried before storage and cleaned to remove sand, dirt
and other contaminants.
Fruits should be harvested when fully ripe and cleaned and handled carefully to reduce bruising
and splitting.
All raw materials should be sorted to remove stones and debris. Any mouldy nuts should be
discarded as these can cause aflatoxin poisoning.
Cleaned oil seeds should be stored in cool, dry, ventilated rooms away from birds, insects and
rodents. Some raw materials (eg sunflower, groundnut) require dehulling (also known as
dehusking or decorticating) prior to oil extraction.
After dehulling, the seed is winnowed to remove the husk or seed coat from the kernel.
Traditionally, winnowing is carried out by throwing the seeds in the air and letting the husks
blow away. For higher rates of production, winnowing machines (manual and powered) are
available.
Dehulling is important to give high yields of oil and to reduce the bulk of material that is
processed. When pressing groundnuts, some of the husk is added back to the groundnut cake
during pressing (10% by weight) to make it easier to press the oil.
Coconut is dehulled and split by skilled operators as this is faster than using a small-scale
machine. Most nuts need grinding before oil extraction to increase the yield of oil. Small mills
are available for grinding copra, palm kernels and groundnuts.
Groundnuts are ground to a coarse flour either by pounding in a mortar and pestle or using a
roller mill. Sunflower seeds are broken using flakers.
Operation:dehulling
Suppliers of dehullers
S-M Palm Nut Cracker A diesel or electric powered dehuller used for nuts. 3
Throughput capacity 750kg/hour.
Rubber Tyre
S Groundnut Manual sheller with a capacity of 40-60kg/hour. 3
Sheller
Paddy Type
S Groundnut Manual sheller with a capacity of 10-15kg/hour. 3
Stripper
Seed
S-M Decorticator Electric sheller with a capacity of 500kg/hour. 3 3
Machine
Operation:milling
S Oil Mill Used for the extraction and filtration of all kinds of oil 3
Machinery bearing seeds. Throughput 10kg/hour.
Wet raw materials such as palm fruit or coconut are heated to break the oil/water emulsion
and alow the oil to be separated.
Groundnuts and sunflower seeds are conditioned by heating with a small amount of water
before oil extraction. This assists in rupturing the oil bearing cells and decreases the viscosity
of the oil which allows it to flow more freely.
The required temperature and moisture content vary according to the raw material.
Groundnut flour needs 10% added water and is heated to 90C in a seed scorcher. Heating is
complete when the mixture stops sticking together and forms a free flowing flour.
2.4.-Extraction
There are three main types of oil extraction: Motorised or animal powered ghanis; oil presses;
oil expellers.
A ghani consists of a wooden mortar fixed to the ground and a rotating pestle. The raw
material is crushed against the side of the mortar as the pestle is rotated. Oil is pressed out of
the oil seed and runs through a hole at the bottom of the mortar where it is collected.
There are many types of oil press, but all work on a similar principle. Raw materials are placed
in a heavy perforated or slotted cage and a metal plunger is used to press out the oil. The
main difference in the design is the method used to move the plunger, which can either be a
screw thread or a hydraulic jack.
Oil expellers have a horizontally rotating screw which feeds raw material into a barrel-shaped
outer casing with perforated walls. The expeller grinds, crushes and presses out the oil as the
oil-seed passes through the machine.
Oil flows through the perforations in the casing and is collected underneath. The residue or
oilcake is pushed out of the end of the unit.
For maximum efficiency, the screw should fit tightly within the casing and therefore requires
repair or replacement at frequent intervals since it gets abrasion from the seeds.
2.5.-Clarification and filtration
Crude extracted oil contains a range of contaminants including fine pulp and fibre from the
plant material, small quantities of water, resins, colours and bacteria which make it dark in
colour.
The contaminants can be removed by clarifying the oil.
A clarifier can be used. If this is not available, the crude oil can be left to stand for a few days
and then the upper layer is removed.
If further clarification is needed, the oil can be filtered though a fine filter cloth.
After filtering, the oil is heated to boil off traces of water and destroy bacteria.
When all impurities are removed, the shelf life of the oil can be extended form a few days to
several months, provided it is stored properly.
2.6.-Packaging
Crude extracted oil contains a range of contaminants including fine pulp and fibre from the
plant material, small quantities of water, resins, colours and bacteria which make it dark in
colour.
The contaminants can be removed by clarifying the oil.
A clarifier can be used. If this is not available, the crude oil can be left to stand for a few days
and then the upper layer is removed.
If further clarification is needed, the oil can be filtered though a fine filter cloth.
After filtering, the oil is heated to boil off traces of water and destroy bacteria.
When all impurities are removed, the shelf life of the oil can be extended form a few days to
several months, provided it is stored properly.
3.-Aflatoxins
Aflatoxins are a poisonous group of compounds that are produced by moulds that grow on
seeds and nuts. They are poisonous to humans and animals if consumed over a prolonged
period.
Aflatoxins are not destroyed by heating or processing. However, the mould can be prevented
from growing by drying and storing the crop correctly.
Contaminated seeds can be easily identified if there are visible signs of mould growth,
discoloration or a shrivelled appearance.
These seeds should be destroyed.