Quality evaluation of sunflower and groundnut oil produced by two cooperatives under the one village one product programme in central Malawi

Physicochemical properties of cooking oil as quality parameters are very important in predicting the appropriate uses of cooking oil. These properties have been known to be affected by several factors such as processing and storage conditions. In this study, quality evaluation was carried out on sunflower and groundnut cooking oils obtained from two cooperatives under the Malawi government initiated programme called One Village One Product. Furthermore, an evaluation was also carried on the cooperative’s knowledge on food processing related standards as well as the extent of compliance of the processing premises to the stipulated standards. Results showed with exception of moisture content that values for peroxide value, saponification value and iodine value were within the ranges specified by the local and codex based standards. The cooperatives were also found to have adequate knowledge on food processing related standards and met most of the requirements with respect to the processing premises. However, little non compliance was also identified with respect to quality and processing premises compliance. The study concludes that the quality of sunflower and groundnut oil was of acceptable quality and safe to consumers.   Key words: Sunflower oil, groundnut oil, peroxide value, saponification value, iodine value.