Groundnut oil has been one of the highly demanded oil in Nigeria. It has been preferred by many people to the other oil (vegetable oil) for cooking in the home. Many do prefer it because of the sweet aroma from the oil and looking at the price relative to other cooking oil, it is less expensive than the other cooking oil.
This oil is extracted from groundnut. Someone was just saying to himself, “from groundnut”? Yea you can extract groundnut oil from the same groundnut you use to drink garri. As a Food Technologist and an entrepreneur, I will not only show you how to extract the oil but I also will be teaching you how to market the oil in Nigeria.
There are various method through which you can extract groundnut oil from it seed, though I’m gonna focus on the traditional method in this post. Reading this post and getting started now could help you get going with the traditional method and from there, you are likely to later own a big oil company in your country or town. Many people even earn there living from this, remember drop by drop makes a lake.
Right before showing the method it will be good to give a description of the product in terms of the physical and chemical properties of what we are to produce. These are the things you should know before going to the extraction method. Looking at the density of oil relative to that of water, oil (cooking oil) is less-dense to water. If you’ll like to practise this just pour some water into a bowl containing oil and observe what happen. You would see that the oil will float on top of water which means water that is denser has sunk to the bottom.
Also oil is more viscous than water. Oil can not dissolve in polar solvent like water but in non-polar solvent.
Oil can also undergo a process called hydrogenation to form fat; this is done by heating oil in the presence of catalyst and hydrogen to result into fat (i.e. margarine). When oil is mixed with caustic soda it yield soap,a process called saponification.
The first step is to get the materials, which are;
1. Groundnut seed
3. Source of heat (for pre-blanching).
Having succeeded in getting the materials, you then proceed to clean the seed. Note that cleaning here does not mean washing the seed. Cleaning here is picking the extragenous materials (dirts) in the seeds. This is very important because ignoring this step will affect the taste and colour of the oil. Dirt here also refer to the spoilt seeds (rotten seeds) or seeds with fungi like mucor growing on them. You must do this in order to get a quality end product that will be nutritive in value.
You then proceed by carrying out a process called pre-blanching. This is heating the seed in a low heat. Why should I do this? This is to rupture the oil cells and also to make it easy to remove the husk (i.e. the seed coat).
Next you have to carry out winning. Since it’s a traditional method, you can do this by robbing within your palm in order to remove the back coat. The coat will be winnowed from the seed.
Having done that you take your naked seed to the Attrition Mill for grinding. No attrition mill? Then you can use a grinding machine instead. The grinding make you to get a paste.
The next thing you’ll do is to add a little hot water and squeeze the paste in order to extract the oil. Gradually oil begins to come out. This continues until you’ve squeeze reasonable oil from the cake.
Note that oil would still remain in the paste, you’ll extract the remaining oil by frying. Thus you’ve succeeded in extracting your oil. The fried paste is your groundnut cake. Got any question, ask using the Comment Form below.
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