fermentation time

Effect Of Fermentation Time On The Physicochemical Properties Of Palm Oil

This study evaluated the effect of fermentation time on the physicochemical characteristics of palm oil. The palm fruits samples used were divided into two with each group being divided into four portions. One group was boiled during processing while the other group was not boiled. The two groups were evaluated and processed in batches separately, for three days, six days, twelve days and fourteen days of fermentation using traditional method of processing.