Keep the colour in palm oil!
Unrefined oil derived from oil palm is red, rich in carotene and vitamin A, and has an acidic taste that is much appreciated by those who use it. But it appears that for some time there has been reluctance to use palm oil with its natural colouring. Housewives have been overheating the oil, burning it in order to lose the colour and make it appear more like oils from groundnuts, cotton or maize, which are more expensive. This practice is not without risk: oils that are rich in unsaturated fatty acids, like palm oil, break down if overheated. Irritant toxins develop and these can result in higher levels of cholesterol, enhancing according to some, the risk of cancer. Catherine Djite BP 1 1955 Yaoundé CAMEROON
Saved in:
| Main Author: | |
|---|---|
| Format: | News Item biblioteca |
| Language: | English |
| Published: |
Technical Centre for Agricultural and Rural Cooperation
1996
|
| Online Access: | https://hdl.handle.net/10568/47498 http://collections.infocollections.org/ukedu/en/d/Jcta66e/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|