Food Standards and Quality Control

Food Standard and Quality Control

Lesson 04 : Specifications for raw materials

Specifications for oils seeds

• The oil seed should have a high oil content and good in colour
• Contain no residues of unregistered chemicals or residues above permitted registered limits
• Seeds should contain low free fatty acids
• Seeds should be relatively low in moisture and temperature
• Be free of stored product insect pests, moulds and mycotoxins.
• Less chlorophyll content since immature seeds contain large amounts of chlorophyll as they develop. This chlorophyll is destroyed (metabolized) as the seed matures and fully ripe seeds contain very little chlorophyll. Excess chlorophyll in the seeds damages the oil quality undesirable colour and rancidity.