World Journal of Food Science and Technology

2020; 4(3): 72-79

http://www.sciencepublishinggroup.com/j/wjfst
doi: 10.11648/j.wjfst.20200403.12
ISSN: 2637-6016 (Print); ISSN: 2637-6024 (Online)

Production and Quality Evaluation of Margarine from

Blends of Melon and Palm Kernel Oils
Aondoakaa Philip Ityotagher*, Chihichan Terhile
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

Email address:
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Corresponding author

To cite this article:

Aondoakaa Philip Ityotagher, Chihichan Terhile. Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel
Oils. World Journal of Food Science and Technology. Vol. 4, No. 3, 2020, pp. 72-79. doi: 10.11648/j.wjfst.20200403.12

Received: July 9, 2020; Accepted: July 28, 2020; Published: August 10, 2020

Abstract: The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples
were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The
physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All data
were subjected to statistical analysis at 5% level of significance. Proximate values increase for moisture (6.02-10.33%), ash
(1.34-6.12%), crude fiber (4.27-6.99%) and carbohydrate (9.50-10.38%). Conversely, a decrease in protein and fat values was
observed. Results for physico-chemical analyses showed a significant decrease in Iodine value (25.05-18.85) and peroxide
value (0.44-0.32) with a remarkable increase in spread ratio (3.15-10.11%) and total soluble solids (45.32-75.46) but
insignificant increase in acid value (1.84-2.30). Result for sensory evaluation showed that sample B had the highest score for
all the sensory properties evaluated. However, it was not statistically different (P > 0.05) from sample C in terms of appearance,
taste, aroma and mouth feel. Sample A with 100% melon oil and the blends (sample B and C) varied significantly (P < 0.05) in
all the sensory properties investigated. It was concluded that the blend containing 70% melon oil and 30% palm kernel oil had
the best potential for the production of margarine which would be acceptable.

Keywords: Margarine, Physico-Chemical, Proximate, Sensory, Melon, Palm-Kernel-Oil

1. Introduction
Consumer interest in healthy eating is shifting towards preparation [6]. Margarine falls under the food group often
the potential health benefits of foods known as functional described as lipid (fats and oils) [8]. Its delivers essential
foods. Functional foods refer to foods which positively fats and vitamins our body needs. Just like any other fat, it
affects one or more target functions such as reduction of delivers energy and gives food its taste and texture.
diseases in the body along with its nutritional effects [1]. The seeds of Egusi melon (Citrullus colocynthis L.) are
The recent trend of moving away from chemical based well known for their rich oil and protein content. Oil
remedies, towards more nature-based treatments is gaining constitutes the largest nutritional component of the seed. The
momentum as a result of the increasing cost of healthcare [2, seed is reported to contain 32.55% protein, and 50% oil [9].
3] and comparatively less residue effect associated with According to Abbah OC., et al. [10] the seed of Egusi melon
functional foods [4]. contains 35% fats, 10% carbohydrate and 28% protein, with
Margarines were originally produce from lard and other 72% by weight unsaturated fatty acids, and 57.4% of it being
animal fat sources [5, 6]. However, the linkage of saturated polyunsaturated fatty acids (PUFA). It is well documented
fats with heart disease [7] results to the production of new that egusi melon oil contains good amounts of linoleic and
margarine of vegetable origin. Margarine (a butter oleic acid and other essential fatty acids which have
substitute) made primarily from vegetable oils is a research protective effect against coronary heart disease [10]. National
innovation. It is recognized as a healthy table spread and a Research Council [11] reported that its fatty-acid makeup as
cheaper alternative to butter for use in cooking and in food 63% linoleic and 16% oleic.
 World Journal of Food Science and Technology 2020; 4(3): 72-79 75

In addition to its possible effect on lowering of blood

cholesterol due to the presence of unsaturated fatty acid,
the Egusi melon seed can also be an exceptional tool for
combating protein-calorie malnutrition owing to its
protein high nutritional quality. Egusi melon seed has an
amino acid profile that compares favorably with that of
soybeans and even white of an egg [11, 12]. According to
National Research Council [11] Studies conducted to
determine the impact of egusi as a source of protein and
fat in the diet of young children who show the signs of
deficient calories (marasmus) and deficient protein
(kwashiorkor) has proved to be satisfactory. Additional
dietary bonuses come from its levels of vitamins (thiamin
and niacin) and minerals [13].
Palm kernel oil (PKO) is high in lauric acid and has a
sharp melting, a character suitable for use in confectionary
Source: Wanessa AC., et al. [16]
fats [14].
Although egusi is an important food commodity even Figure 1. Flow Chart for the Extraction of Palm Kernel Oil.
by global specification, it is not well known to
nutritionists outside a few West African nations. Egusi 2.2.2. Preparation of Egusi Melon Oil
melon seed is one of the underutilized crops in Africa. It is Egusi melon oil was prepared using the method described
grown in large quantity but is currently mainly used as a by Ejoh SI and Ketiku OA [17] with modifications (figure2).
soup thickener. However, it offers diverse opportunities The procured egusi melon seeds were sorted and washed to
for the world’s food technologists to help reduce African remove dirt and other extraneous materials such as sands,
hunger. For example, it can become a healthy oil and sticks, leaves and debris. The sorted and washed melon seeds
protein means in many processed foods as well as a were oven dried and then roasted in a dry pot until they
supplement to cereal and root-based staples. Production of became very brown. After cooling, it was then milled into
margarine from blends of Egusi melon seed oil and palm paste without the addition of water using a wet miller. The
kernel oil will improve the utilization and value of the paste was pressed with clean hands continuously. Little water
melon seed. Also, consumption of margarine made from was added at intervals during pressing. The extracted oil was
these oils rich in poly unsaturated fatty acids (PUFAs) and then collected. The oil was filtered using a double layer of
mono unsaturated fatty acids (MUFAs) may help in the cheese cloth to remove solid particles present in it. The
management of the quality of fat in consumer’s diet, given moisture was removed by oven drying at 105°C for one hour
that they are consumed as part of a balanced and varied and it was stored at 8°C until it was used.
diet [15]. Thus this present study aimed to investigate the
potential of producing margarine from blends of Egusi
melon and palm kernel oil and to determine its
physicochemical, sensory qualities and overall
acceptability of the product.

2. Materials and Methods

2.1. Raw Material Procurement

Egusi melon and palm kernel seeds were purchased from

wurukum market, Makurdi, Benue State. Packaging materials
(plastic containers), plastic spoons, vanilla flavor, emulsifier
(distilled monoacylgycerols, 90% monoester), antioxidant
(vitamin E), colour (betacarotene), skim milk powder and
dried salt were purchased from modern market, Makurdi,
Benue State.
2.2. Preparation of Raw Materials Source: adapted from Ejoh SI and Ketiku OA [17]

2.2.1. Preparation of Palm Kernel Oil Figure 2. Flow Chart for the Extraction of Egusi Melon Oil.
The palm kernel oil was prepared by the mechanical
extraction method as described by Wanessa AC., et al. [16] 2.2.3. Blend Formulation
(figure 1). Two different blends were formulated based on egusi
76 Aondoakaa Philip Ityotagher and Chihichan Terhile: Production and Quality Evaluation of Margarine from
Blends of Melon and Palm Kernel Oils

melon oil and palm kernel oil in the ratios of 80:20 and 70:30 2.6. Sensory Evaluation
respectively as shown in Table 1.
The margarine samples were coded and presented to a 20-
Table 1. Blends Formulation. member panel consisting of students and lecturers for
Samples Melon oil (ml) Palm kernel oil (ml)
evaluation based on the following characteristics; appearance,
A (Control) 100 0 aroma, taste, mouth feel and general acceptability using a 9-
B 80 20 point hedonic scale, where 9 indicates extremely like and 1
C 70 30 extremely dislike as described by Ihekoronye IA and Ngoddy
KEY: PO [24].
Sample A: 100% melon oil.
Sample B: 80% melon oil and 20% palm kernel oil.
2.7. Statistical Analysis
Sample C: 70% melon oil and 30% palm kernel oil.
Analysis of variance (ANOVA) was carried out on the data
2.3. Production of Margarine from Blends of Egusi Melon obtained to detect statistical differences at 5% level of
and Palm Kernel Oil significance, while the least significant test was used to
separate the means. All statistical analyses of data were
Margarine was produced from 100% melon oil (control) performed using SPSS (version 20.0) software.
and each of the two blends (80:20 and 70:30) according to
the method described by Sayed AH., et al.[18]. A basic 3. Results and Discussion
recipe that included 81.7% oil blend, 0.3% emulsifier, 16%
water, 0.8% salt, 0.9% skim milk powder, 0.2% flavour, 3.1. Proximate Composition of Margarine Produced from
0.01% antioxidant and 0.003% colour was used for Blends of Egusi Melon Seed Oil and Palm Kernel Oil
margarine production. Emulsifier, antioxidant, flavor and
color were disolved in the heated oil phase. Salt and skim The proximate composition result of margarine produced
milk powder were dissolved in the water phase. The water from blends of egusi melon oil and palm kernel oil is
phase was added gradually to the oil phase while agitating it presented in Table 2. There were significant differences
to form a nice emulsion. For the solidification of margarine, (p<0.05) between the control (sample A) and the blend
the emulsion was stirred for 10 minutes and then cooled in samples (sample B and C) for moisture, ash and and crude
ice bath containing 10% sodium chloride (NaCl). The fibre. No significant differences (p>0.05) were observed
emulsion was then mixed and solidified at a temperature of between all samples for crude fat and carbohydrate. The
11°C. The margarine samples were labeled“A (100:0)”, “B moisture content of the margarine samples ranged from
(80:20)” and “C (70:30)” corresponding to the control and 6.02% in sample A to 10.33% in sample C. Codex
the blends, respectively and stored in a refrigerator at 4°C. Alimentarius commission [25] approve maximum water
content of margarine as 16%. The moisture content of all
2.4. Proximate Analysis the samples conforms to Codex standard. The moisture
content of food indicates its microbial stability and keeping
Proximate analysis (fat, ash, moisture, protein and crude qualities [26, 27]. Therefore, the low moisture content of
fibre) of the margarine samples was determined according to the samples is an indication of safety and microbial stability.
the method described by AOAC [19]: The ash by muffle The protein content decreased with the increase in the level
furnace ignition method; moisture by oven drying method; of palm kernel oil in the blends. The protein content of the
protein by macro kjeldah method; fat by soxhlet solvent 100% melon oil margarine was 12.52% as compared to 9.34
extraction method. Carbohydrate content was determined by and 8.26% for the blends containing 20 and 30% palm
calculation using the difference method as described by kernel oil, respectively. The trend was the same for fat. This
Olagunju A., et al.[20]. is a reflection of the superior protein and fat properties of
2.5. Physico-chemical Analysis melon oil over palm kernel oil. Conversely, the
carbohydrate, crude fiber and ash contents of the blends
Acid value, Iodine value and peroxide value were increased with the increase in the level of palm kernel oil in
determined by the methods described by Onwuka GI [21]. the blends. The moisture and fat values compared
Total soluble solids were determined as described by Ndife J favourably with the standard of ≤16 and ≥80 respectively
[22] while spread ration was determined by the method reported by Codex Alimentarius commission [25].
described by Agu HO., et al.[23].
Table 2. Proximate Composition of Margarine Produced from Blends of Egusi Melon Seed and Palm Kernel Oils.
Samples
Parameters LSD
A (100:0) B (80:20) C (70:30)
Moisture 6.02b±0.12 9.83a±0.16 10.33a±0.11 1.29
Protein 12.52a±0.13 9.34ab± 0.14 8.26b± 0.18 3.48
Ash 1.34b±0.16 5.66a± 0.18 6.12a±0.17 0.99
Crude fat 64.34a±0.17 58.42a± 0.16 50.23a±0.12 16.08
Crude fiber 4.27b± 0.14 6.34a±0.16 6.99a± 0.18 1.92
 World Journal of Food Science and Technology 2020; 4(3): 72-79 77

Samples
Parameters LSD
A (100:0) B (80:20) C (70:30)
Carbohydrate 9.50a± 0.09 10.10a± 0.13 10.38a±0.12 6.33

Values are means ± SD duplicate determinations. Means with different superscript within the same row are significantly different (P < 0.05). Means with the
same superscripts within the same row are not significantly different (P>0.05).
KEY:
LSD: Least Significant Difference.
Sample A: 100% melon oil.
Sample B: 80% melon oil and 20% palm kernel oil.
Sample C: 70% melon oil and 30% palm kernel oil.

3.2. Physico-chemical Properties of Margarine Produced indicates adequate processing [28].

from Egusi Melon Seed Oil and Palm Kernel Oil The peroxide value of the samples ranged from 0.32 in
sample C to 0.44 in sample A. The values of peroxide
Results of the physico-chemical properties of margarine recorded in this study were similar with the results obtained
produced from blends of melon and palm kernel oil is presented by Azizkhani M and Zandi P [29]. The peroxide value is an
in Table 3. There were significant differences (p < 0.05) between index of quality and stability of oils [8]. It serves as a useful
the control (sample A) and the blend samples (sample B and C) indicator of the extent of oxidation of lipids, fats, and oils
for spread ratio, iodine value and peroxide value. However, no and has been associated with the rancidity in lipid-containing
significant differences (p > 0.05) were observed between all food products [30]. According to Onwuka GI [21], a rancid
samples for acid value and total soluble solid (TSS). taste begins to show up when the peroxide value is between
The acid value of the margarine samples ranged from 1.84 20 and 40 meq/kg.
in sample A to 2.30 in sample C. The maximum acceptable Spread ratio indicates the rate of dissociation of hydrogen
level of acid in the oil that can find application in cooking is bond in the margarine when heated. The spread ratio of the
4 mgKOH/g [25]. Acid value measures the free fatty acids sample produced were 3.15%, 9.09% and 10.11% for sample
(FFA) present in lipid. Increment in FFA in a sample of oil or A, B and C respectively. The iodine value, a direct measure
fat indicates hydrolysis of triglycerides. Since such reaction of double bond (unsaturation), of the margarine samples was
results from the action of lipase enzyme [21], high acid value high and ranges from 18.85 in sample C to 25.05 in sample A.
can be use as an indicator of inadequate processing and Intake of essential fatty acids derived from poly unsaturated
storage conditions. The low and slight increase of the acid fatty acids is critical for human health as it is reported to
value of the margarine samples may be attributed to the lower serum cholesterol level [31].
effective destruction or inhibition of enzymes activity and
Table 3. Physico-chemical Properties of Margarine Produced from Blends of Egusi Melon Seed and Palm Kernel Oils.
Samples
Parameters LSD
A (100:0) B (80:20) C (70:30)
Spread ratio (%) 3.15b±0.11 9.09 a±0.13 10.11 a±0.10 1.35
Acid value (mgKOH/g) 1.84a±0.09 1.92a± 0.91 2.30a±0.13 1.32
TSS (brix) 45.32 b±0.13 73.53 a± 0.91 75.46 a± 0.18 6.13
Iodine value (gI2/100g) 25.05a± 0.01 23.30b± 0.01 18.85c± 0.18 6.02
Peroxide value (meq/kg) 0.44a± 0.01 0.40b± 0.01 0.32c± 0.02 2.00

Values are means ± SD duplicate determinations. Means with different superscript within the same row are significantly different (P<0.05). Means with the
same superscripts within the same row are not significantly different (P>0.05).
KEY:
LSD: Least Significant Difference.
Sample A: 100% melon oil.
Sample B: 80% melon oil and 20% palm kernel oil.
Sample C: 70% melon oil and 30% palm kernel oil.

3.3. Sensory Properties of Margarine Produced from feel and general acceptability respectively but was not
Blends of Egusi Melon Seed Oil and Palm Kernel Oil significantly different (P>0.05) from sample C in terms of
appearance, taste, aroma and mouth feel. However, sample A
The mean sensory scores of the organoleptic evaluation with 100% melon oil and the blends (sample B and C) varied
and acceptability for the margarine samples are presented in significantly (P<0.05) in all the sensory properties
Table 4. From the result, sample B which contain 80% melon investigated.
oil and 20% palm kernel oil had the highest score of 7.90,
7.91, 7.82, 8.10 and 8.10 for appearance, taste, aroma, mouth
Table 4. Mean Sensory Score of Margarine Produced from Blends of Egusi Melon Seed and Palm Kernel Oils.
Samples
Parameters LSD
A (100:0) B (80:20) C (70:30)
Appearance 4.30b 7.90a 6.24a 2.09
Taste 5.10b 7.91a 6.50a 1.34
78 Aondoakaa Philip Ityotagher and Chihichan Terhile: Production and Quality Evaluation of Margarine from
Blends of Melon and Palm Kernel Oils

Samples
Parameters LSD
A (100:0) B (80:20) C (70:30)
Aroma 5.10b 7.82a 6.72a 1.63
Mouthfeel 3.61b 8.10a 6.80 a 3.24
General Acceptability 5.10c 8.10a 6.76b 1.36

Means with different superscript within the same row are significantly different (P < 0.05). Means with the same superscripts within the same row are not
significantly different (P > 0.05).
KEY:
LSD: Least Significant Difference.
Sample A: 100% melon oil.
Sample B: 80% melon oil and 20% palm kernel oil.
Sample C: 70% melon oil and 30% palm kernel oil.

[8] Mahboubeh Z, Yahya M, Peyman A (2014) The Changes of

4. Conclusion and Recommendations Table Margarine Characterization During Storage Time.
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