The Student Work Experience

Programme (SWEP) for 2019/2020

SESSION

REPORT ON THE GROUNDNUT OIL EXTRACTION

AND PRODUCTION OF GROUNDNUT CAKE

BY SHOROYE MODESOLA ESTHER

MATRICULATION NUMBER 18CF023998

FROM THE DEPARTMENT OF CHEMICAL

ENGINEERING
ABSTRACT
This project will be detailing the most efficient way of producing groundnut oil and
groundnut cake(kuli-kuli). Groundnut oil extraction involves removing oil content of
the groundnut seed. Study conducted in Northern Nigeria revealed that 75% of the
rural women engaged in groundnut oil extraction used the traditional method
despite the drudgery and inefficiency involved. In view of this, different technological
interventions were made by different researchers inform of; shelling, roasting, de-
skinning and winnowing, kneading and screw press machines to avert the problems
involved with the traditional method. Therefore, this study presented the findings of
this technological interventions made by different researchers and also the
limitations of this technologies were also identified which can be used as basis for
further researches towards getting optimum performance on these various
technologies.
TABLE OF CONTENTS
PAGE NUMBER
ABSTRACT i
LIST OF CONTENTS ii
ONE: INTRODUCTION 1
TWO: THEORY 3
THREE: METHODOLOGY 15
FOUR: RESULTS AND DISCUSSION 23
FIVE: CONCLUSION AND RECOMMENDATION 27
SIX: REFERENCES 28
ONE: INTRODUCTION

1.1 GROUNDNUT OVERVIEW

Groundnut, any of several plants that bear edible fruit or other nutlike parts. Three
are members of the family Fabaceae (or Leguminosae): Arachis hypogaea,
the peanut (q.v.), the fruit of which is a legume or pod rather than a true nut; Apois
americana, also called wild bean and potato bean, the tubers of which are dible;
and Lathyrus tuberosa, also called earth-nut pea. Cyperus esculentus, nut sedge or
yellow nut grass, is a papyrus relative (family Cyperaceae) that also bears edible
tubers, especially in the variety called chufa or earth almond. Groundnut oil contains
45 to 55% of oil.

1.2 GROUNDNUT OIL

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived
from peanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted
peanuts, has a stronger peanut flavor and aroma It is often used
in American, Chinese, Indian, African and Southeast Asian cuisine, both for general
cooking, and in the case of roasted oil, for added flavor. Groundnut oil contains more
than 80% unsaturated fatty acids (including 41.2%oleic acid and 37.6%linoleic acid).
It also contains 19.9% of palmitic acid, stearic acid, arachidic acid and other
unsaturated fatty acids. The fatty acid composition of peanut oil is relatively good,
therefore it is easy for human bodies to digest and absorb. The groundnut is an
annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are
opposite, pinnate with flour leaflets (two opposite pairs; no teminal leaflet); each
leaflet is 1 to 7 cm (% to 2% in) long and 1to 3 cm (% to 1 inch)across.Peanuts have
high oil content (45% - 52%) compared too many other oil seed crops.

1.3 GROUNDNUT CAKE

Groundnut cake locally known as Kuli kuli (a groundnut/peanut cake) in Ghana just
like in many parts of West Africa is a common crispy snack.[7] The ingredients and
shapes used however is not universal throughout the country. In the northern part

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of the country especially among the Mole-Dagomba people, Kuli kuli is made from
the residue gotten from groundnuts during the extraction of groundnut oil. Kuli-Kuli
contains proteins because of the peanuts from which it is made. It also
contains Magnesium, Phosphorus and Vitamin E.

1.4 LIMITATIONS
The necessary equipment for this extraction and production process was not
supplied on time and when supplied was inadequate.

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TWO: THEORY

2.1 GROUNDNUT OIL EXTRACTION PROCESS

The principal raw material essential for the groundnut oil extraction is groundnut
seed. The seed gives about 44.5% to 50% oil, 50 - 55% meal. However the other raw
materials for groundnut oil extraction are caustic soda, bleaching earth and
packaging consumables.
The solvent extraction plant process is a widely used technique. It is a chemical
procedure for extracting oil from the seeds, nuts, and vegetables using a solvent, and
usually, Hexane is preferred. Generally, people use the solvent extraction method in
industries for edible oil processing, and it is not always followed by pressing. It is a
reliable method for separating tons of oil from seeds and other protein meals. The
solven process of groundnut oil manufacturing is achieved through the grinding of
seeds, preceding solvent flashing. It effectively extracts 99% oil, leaving just 1% oil in
the residue. But because of the large and expensive oil extraction machine for
solvent plant, this method is not suitable for household and small scale oil
production business.
There are five steps to extract the groundnut oil

Step 1: Decortication

Step 2: Grading and Sorting

Step 3: Drying of Peanuts

Step 4: Cleaning

Step 5: Dehulling

Step 6: Cooking

Step 7: Pressing

Step 8: Filtration

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Step 9: Refining

2.1.1 Step 1: Decortication

DECORTICATION:- • Raw peanuts need to be deshelled or decorticated either by

manual shelling or mechanical shelling. • Manual shelling is generally done for
peanuts meant for exporting but this is a labour-intensive method. • Mechanical
shelling saves time and labour but may cause minor mechanical to damage to the
peanuts. • This process is highly suitable for oil production and hence its is preferred
in industrial application.

2.1.2 Step 2: Grading and Sorting

GRADING AND SORTING:- • Grading process is adopted to remove the impurity and
unsound kernel from the lot and ensure that the kernel size is not damaged,
uniform, free from weevil, mould o worm infestation. • The introduction of colour
sorting process adds to the efficiency of the process by effectively eliminating the
aflatoxin contaminated peanuts (efficiency above 99%).

2.1.3 Step 3: Drying of Peanuts

Peanuts are subjected to drying followed by air cooling in order to lower the water
content of the kernels • This enables the red skin of the kernels, crisp and easy to
peel. • The drying process is temperature controlled and lies in the range of 40-80 C
• Below 5 % water content of the peanut kernels, peeling efficiency is relatively high.

After harvesting groundnut are received at processing facilities. Batches of harvested

peanuts will contain whole peanuts in the shell, some shelled peanuts, and foreign
objects (e.g., leaves, nodes, weed seed, etc.). The peanuts are then cleaned using
cleaning machine so that oil is not contaminated with foreign materials. Therefore, it
helps to preform the extraction process as efficiently as possible.

2.1.4 Step 4: Dehulling

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After cleaning, removal of the outer shell is necessary as it does not contain oil. The
dehulling process can be done manually by labor, or by use of dehuller to reduce the
manpower and shorten production time. The purpose of dehulling before oil
pressing is to reduce the absorption of oil by the shell, increase the yield of oil,
improve the processing efficiency of the peanut oil processing machine and reduce
equipment wear and tear. This oil can also improve cake quality and added value.

2.1.5 Step 5: Cooking

Cooking assists in breaking the cell walls and opens the cells that contain the oil. It
also decreases the thickness of the oil so that it flows out more easily. Sometimes,
pressing is done without heating it. Oil extracted without heating is called cold press
oil.

2.1.6 Step 6: Pressing

The peanut pressing processes can be divided into three stages, which are feeding
stage, main pressing stage, and cake forming stage. The most common peanut oil
pressing machine is the screw oil press.

Feeding stage

Peanuts begin to be squeezed in this process, the air and little water are discharged,
which make peanuts plastic deformation and begin to press the oil. Main pressing
stage

In this stage, high pressure is produced and lots of oil is discharged. The volume of
pressing barrel is decreased rapidly and regularly, then the peanut is compacted
strongly and particles are combined. Peanuts in pressing barrel become porous, then
lots of oil is discharged.

Cake forming stage

Peanuts become tile-shaped cake in this stage and nearly propelled in integral type,
thus producing great compression resistance. At this time, the tile-shaped cake has

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little compressibility, but the pressure still needs to keep high, so as to drain off the
oil without absorbing back. Finally, the discharged cake is enlarged in volume
because of the elastic expansion.

The peanuts are transfer by conveyor and fed through the hopper of screw press
machine. Continuous transport of material by the screw shaft causes pressure to
increase to a level needed, which increases friction inside the screw press and
generates heat which lowers viscosity of the oil in the crushed seeds thereby
increasing the oil flow rate. The oil and cake are usually collected at the oil outlet
and press cake exit /choke gap. Peanuts obtained from pre-treatment methods is
subjected to pressing techniques to extract oil from peanuts. The oil from the
peanuts is extracted mainly by two pressing methods: - High temperature pressing
method and Cold pressing method. Hot pressing is the traditional method of
pressing peanut oil. With a high rate of oil output, good taste, and convenient
storage, it is popular for home use. But because of the high production temperature,
the peanut protein is usually severely denatured and lose plenty of nutrients.
Cold pressing technology is often applied in large peanut oil production plant. The
production temperature is conducted under 60℃, which is beneficial to preserve the
nutrients and comprehensively utilize peanut protein in peanut oil. The disadvantage
is low oil yield, not suitable for small oil plant.

2.1.7 Step 7: Filtration

After pressing, crude peanut oil still remain impurities in the extracted oil. To aid in
the removal of the remaining impurities, oil filter press machines are usually
employed. The filtration systems are able to remove large and small size particulates,
and even water from the oil. 

2.1.8 Step 8: Refining

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The filtered crude groundnut oil will be pumped to the edible refinery
machinery where it shall pass through three stages of refining: neutralization,
bleaching and deodorization.

Neutralization : To reduce the level of free fatty acid (FFA) in the oil, caustic soda is
mixed with the crude oil and the mixture is fed to a hydration tank. The neutralized
oil may have trace of soap which is a by-product of the neutralization process.
Therefore, the oil will be washed with water.

Bleaching: The neutralized oil is then pumped to the bleacher in which it is mixed

with bleaching earth to improve the color of oil by the process called adsorption. At
this stage, any undesirable impurities from the crude Groundnut oil are removed.
This process improves the initial taste, final flavour and oxidative stability of the
product. The bleached oil is then filtered to remove the bleaching earth leaving the
oil with very low phosphorous levels and no soap.

Deodorization :  The bleached oil, after being filtered, will be pumped to the
deodorizer to avoid substances which are responsible for the odor of edible oil.

2.2 GROUNDUT CAKE PRODUCTION PROCESS

To make kuli-kuli, peanuts are roasted and then ground into a paste called "Labu".
The paste is then mixed with spices, salt, and sometimes ground pepper, and
occasionally sugar. The paste is stripped of excess oil with water and made into the
desired shape (round balls, cylinders, etc.). Adding potash to the oil increases the
boiling point of the oil. This results in oils being extracted from the kuli-kuli so that
more liquid oil is created than when the process started. While being heated
and fried, the shaped peanut-paste begins to solidify and harden. It is then removed
from the oil and allowed to cool down until ready to be eaten. It has a very long shelf
life and is often given to children as a treat or sold in taxi parks by teenage girls to
hungry travelers.

All aspects of producing and selling the peanut oil and kuli-kuli are socially
considered 'woman's work'. Quite often, women control all aspects of kuli-kuli

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production and sales. Women grow the crop, extract and refine the oil, cook the kuli-
kuli, carry it to the market, and sell it. In many cultural groups, this is considered 'her
(personal) money' generated to spend as she deems fit. In contrast, a man growing
peanuts is more likely to sell his entire crop of 100 kilo bags wholesale. The
wholesaler will be responsible for transportation.

2.3 MATERIAL AND ENERGY BALANCES

Material and energy balances are very important in an industry;

Energy balances are used in the examination of the various stages of a process,
over the whole process and even extending over the total production system
from the raw material to the finished product.

Material balance or mass balance is an application of conservation of mass to

the analysis of physical systems. By accounting for material entering and leaving
a system, mass flows can be identified which might have been unknown, or
difficult to measure without this technique.

The law of conservation of mass leads to what is called a mass or a material

balance.

Mass In = Mass Out + Mass Stored

Raw Materials = Products + Wastes + Stored Materials.

ΣmR = ΣmP + ΣmW + ΣmS

(Where Σ (sigma) denotes the sum of all terms).

ΣmR = ΣmR1 + Σ mR2 + ΣmR3 = Total Raw Materials

ΣmP = ΣmP1 + Σ mP2 + ΣmP3 = Total Products.

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ΣmW= ΣmW1 + Σ mW2 + ΣmW3 = Total Waste Products

ΣmS= ΣmS1 + Σ mS2 + ΣmS3 = Total Stored Products.

If there are no chemical changes occurring in the plant, the law of conservation
of mass will apply also to each component, so that for component A:

mAin entering materials = mA in the exit materials + mA stored in plant.

MA = (mAP + mAW + mAU)

Where mAU is the unknown loss and needs to be identified. So the material
balance is now:

Raw Materials = Products + Waste Products + Stored Products + Losses

Where Losses are the unidentified materials.

Just as mass is conserved, so is energy conserved in food-processing operations.

The energy coming into a unit operation can be balanced with the energy
coming out and the energy stored.

 Energy In = Energy Out + Energy Stored

ΣER = ΣEP + ΣEW + ΣEL + ΣES

2.4 NUTRITIONAL AND HEALTH BENEFITS AND HARMS OF GROUNDUT OIL AND
GROUNDNUT CAKE

2.4.1 NUTRITIONAL AND HEALTH BENEFITS

1. Source of unsaturated fats

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Groundnuts contain 40 to 50 percent fat, and a tablespoonful of the oil made from
them contains 13.5 grams of fat. This fat occurs in the form of different types of fatty
acids such as oleic acid, linoleic acid, stearic acid, etc. Most of this is unsaturated fat
(both poly and mono) which is believed to be a good, healthy source of fat. This
reduces the risk of heart disease and lowers bad cholesterol levels.

2. Maintains heart health

Groundnut oil contains absolutely no cholesterol and therefore does not add
unnecessary dietary cholesterol to our daily consumption. Atherosclerosis, a
condition in which plaque forms around the arteries and leads to thickening, can
thus be avoided. It also has a substance called resveratrol that decreases blood
pressure and reduces stress on the cardiovascular system.

3. Contains antioxidants

Antioxidants protect the body from toxins and free radicals. Groundnut oil contains
phytochemicals and vitamin E, both of which are natural antioxidants. It also reduces
inflammation if consumed regularly. It is said to keep many diseases like cancer at
bay.

4. Skin care

The vitamin E helps maintain good skin health, making it look young and healthy. It
prevents premature aging, wrinkles, and marks caused by free radicals.

5. Slows cognitive disorders

Resveratrol in groundnuts, in addition to decreasing blood pressure, also slows down

cognitive disorders like dementia and Alzheimer’s disease. Being an antioxidant, it
prevents free radicals from breaking down neural pathways in the brain, thus
stopping the progress of the disease.

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The antioxidants present in groundnut oil are its greatest assets. If extracted with the
use of heat, these antioxidants may be damaged. Cold-pressed oils, on the other
hand, retain them. 24 Mantra’s organic cold-pressed groundnut oil is extracted
without using artificial refining agents, thus allowing us to maximize the health
benefits without missing out on any. Head over to this link to order your own
chemical-free, healthy, organic groundnut oil at 24 Mantra. 
Kuli-Kuli contains proteins because of the peanuts from which it is made. It also
contains Magnesium, Phosphorus and Vitamin E.

2.4.2 HEALTH HARMS OF GROUNDUT OIL AND GROUNDNUT CAKE

Peanut Oil Is High in Omega-6 Fats

Omega-6 fatty acids are a type of polyunsaturated fat. They are an essential fatty
acid, meaning that you must get them through the diet because your body cannot
make them.

Along with the better known omega-3 fatty acids, omega-6 fatty acids play a critical
role in proper growth and development, as well as normal brain function.

While omega-3s help fight inflammation in the body that can lead to a number of
chronic diseases, omega-6s tend to be more pro-inflammatory.

Although both of these essential fatty acids are crucial to health,modern-day diets
tend to be too high in omega-6 fatty acids. In fact, the typical American diet can
contain 14 to 25 times more omega-6 fatty acids than omega-3 fatty acids

Experts suggest that this ratio should be closer to 1:1 or 4:1 for optimal health.
Omega-6 intake has skyrocketed over the last few decades, along with rates of
inflammatory diseases like heart disease, obesity, inflammatory bowel disease and
cancer .

In fact, multiple studies link high intakes of omega-6 fats to an increased risk of
breast cancer in women. The evidence supporting a link between the heavy

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consumption of these pro-inflammatory fats and certain diseases is strong, though it
should be noted that the research is ongoing.

Peanut oil is very high in omega-6s and lacks omega-3s. In order to eat a more
balanced ratio of these essential fatty acids, limit intake of oils high in omega-6s,
such as peanut oil.

Peanut Oil May Be Prone to Oxidation

Oxidation is a reaction between a substance and oxygen that causes free radicals and
other harmful compounds to form. This process commonly occurs in unsaturated
fats, while saturated fats

are more resistant to oxidation.

Polyunsaturated fats are the most susceptible to becoming oxidized due to their
higher amount of unstable double bonds.

Simply heating or exposing these fats to air, sunlight or moisture can ignite this
undesirable process.

The high amount of polyunsaturated fats in peanut oil, along with its use as a high-
heat oil, makes it more prone to oxidation.

The free radicals that are created when peanut oil becomes oxidized can cause
damage in the body. This damage may even lead to premature aging, certain cancers
and heart diseases are more resistant to oxidation.

Polyunsaturated fats are the most susceptible to becoming oxidized due to their
higher amount of unstable double bonds.

Simply heating or exposing these fats to air, sunlight or moisture can ignite this
undesirable process.

The high amount of polyunsaturated fats in peanut oil, along with its use as a high-
heat oil, makes it more prone to oxidation.

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The free radicals that are created when peanut oil becomes oxidized can cause
damage in the body. This damage may even lead to premature aging, certain cancers
and heart disease

are more resistant to oxidation.

Polyunsaturated fats are the most susceptible to becoming oxidized due to their
higher amount of unstable double bonds.

Simply heating or exposing these fats to air, sunlight or moisture can ignite this
undesirable process.

The high amount of polyunsaturated fats in peanut oil, along with its use as a high-
heat oil, makes it more prone to oxidation.

The free radicals that are created when peanut oil becomes oxidized can cause
damage in the body. This damage may even lead to premature aging, certain cancers
and heart disease are more resistant to oxidation.

Polyunsaturated fats are the most susceptible to becoming oxidized due to their
higher amount of unstable double bonds.

Simply heating or exposing these fats to air, sunlight or moisture can ignite this
undesirable process.

The high amount of polyunsaturated fats in peanut oil, along with its use as a high-
heat oil, makes it more prone to oxidation.

The free radicals that are created when peanut oil becomes oxidized can cause
damage in the body. This damage may even lead to premature aging, certain cancers
and heart disease

2.6 PHYSICAL AND CHEMICAL PROPERTIES OF GROUNDNUT OIL

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Properties Characteristics

Physical State at Room temperature Liquid

Colour Yellow

Melting Point (℃) 3.00

Relative Density (25℃) 0.913

Saponification Value (mg KOH/kg of Oil) 187.80

Iodine Value 118.20

Peroxide Value(meq O2 /kg Oil) 2.09

THREE: METHODOLOGY

3.1 GROUNDNUT OIL EXTRACTION PROCEDURE

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 The seeds were picked from the farm, separated from dirt weed and unwanted
matter. The seeds were then washed and set to dry for a week under natural drying
conditions.

• The groundnut decorticator (should have) removed the groundnut shells into
husks and kernels. With the help of an in-built air blower, groundnut is screened to
separate split the chaff from the seeds.

• Steam is generated with the help of a water feed pump in the steam boiler unit.
The product is then sent to the expellers cooking kettle where the seeds are pre
conditioned and cooked with mild steam.

• The cooked groundnut was put into a drying oven and dried at 150 °C.

• The groundnut was then dehulled and set for grinding.

• The grinder was set up by representatives and handled by the officials who
oversaw the operation of the machine.

• The dried groundnut was input in the machine and it was ground until it was
smooth.

• Water was added to use as a solvent extractor and mixed thoroughly with the
groundnut.

• The ground oil was then placed in a net of micro sieve size and squeezed until no
human effort could extract any more oil.

• After extracting, there was filtration through another net of smaller sieve size.

• After this, the groundnut oil had been processed

3.2 GROUNDNUT CAKE (KULI KULI) PRODUCTION PROCEDURE

• After the groundnut had been processed completely, the rest of the slurry that
was being held in the filter net was poured into a separate container.

• Preferred spices were added to the mixture and it was set to sauté.

• In this experiment the spices added were ground pepper and salt.

• The oil gotten from procedure 3.1 was poured into an already dried pan.

• The pan was set on a stove to heat the oil.

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• While the oil was being heated, the slurry paste was being molded to desired
shape and sizes, beautiful enough to see, big enough to satisfy and small enough to
fry properly without burning.

• The molded paste was then put in the heated pan containing oil and fried until
brown.

• It was then set in a plate to cool and drain oil.

• After this, it was served for consumption.

3.3 EQUIPMENTS INVOLVED IN GROUNDNUT OIL EXTRACTION AND GROUNDNUT

CAKE PRODUCTION PROCESSES

Figure 3.1.1 Seed Cleaning Machine

This is a vibrating screen unit for separating trash, impurities, iron particles etc.
from the incoming seeds/nuts.

Features of Seed Cleaning Machine

 Steel Fabricated Structure with Wooden Trays.

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  Double Deck with Dust Blower.

 No. of Strokes / Oscillations per minute is 140.

 Dust Collector is provided for a pollution free machine.

 Highly Efficient for every seed.

 Low Maintenance.

Figure 3.1.2 Dehulling machine

ndustrial Dehuller Machine is used in dehulling of wide variety of seeds and

grains like cotton seed, sunflower seed, soyabean etc.

Working principle of commercial sunflower seed dehuller machine: After the

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equipment is in normal operation, the sunflower seeds are uniformly and
continuously put into the hopper. The sunflower seeds are broken under the action
of the rotor, and then separated by the skin kernel sorting and screening machine.

Figure 3.1.3 Oil Filter Press

The Oil Filter Press is a main equipment that used in liquid and solid separation
in oil mills. Specifically, the filter press separates the liquids and solids using
pressure filtration, wherein a mechanically expressed oil is pumped into the
filter press and is dewatered under pressure. We manufacture and export a
wide range of Filter Press Machines, they can be made in a wide range of sizes
from small, medium-scale, to those with much larger capacities. These filters
offer excellent filtration parameters at low running cost and purchase price. The
maintenance of our filters is made easy thanks to their simple yet extremely
robust design.

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Figure 3.1.4 Oil Press Machine

Triple Chamber Oil Press G-1500 is designed for High Capacity Oil Millers.
Having a capacity of 150 tonnes, this press machine is made of premium quality
materials to ensure effectiveness and ease-of-operation. Besides, its designing
makes it compact thus saves space at industrial sites.

Features of Triple Chamber Oil Press

 This model has been designed in a simple and symmetrical shape.

 Triple Reduction Gear Box with helical gears of cast steel and pinion shafts of
special steel.

 Gear box is aligned with all the bodies on a single fabricated base.

 This Expeller has Three Chambers of Cast Steel each of 36″ Long.

 Cake thickness can be adjusted on running Machine.

 Worm Assembly, discharge ring, Sliding ring are all hard faced.

 Main Worm Shaft can be withdrawn without disturbing the Gear Box.

 The shaft is water cooled.

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  Crammer Shaft for extra cramming of the seeds or cake is fitted on the feed
body the crammer shaft is driven by geared motor of 3 H.P.

 Base and bodies are fabricated from Tested Mild Steel.

 Superior quality of Oil & Cake.

 Low Maintenance

Figure 3.1.5 Stove

Figure 3.1.6 Groundnut cake dough

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Figure 3.1.6 Groundnut cake dough being placed in a drying oven

3.4 FLOW DESIGN OF THE PROCESS OF GROUNDNUT OIL AND CAKE

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3.5 SAFETY PRECAUTIONS THAT WERE TAKEN DURING EXTRACTION AND
PRODUCTION PROCESS

• While in the laboratory, it was ensured that there was no engagement in any form
of horseplay.
• In the course of the process, the acts and conditions around us were safe.
• While measuring or operating hot surfaces, safety gloves were worn.
• Personal protective equipment (PPE) was worn at all times.
• On operating of rotating machines, there was no long flowing or loose object
hanging around.
• All instructions were adhered to strictly in order to avoid any firm of problems

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FOUR: RESULT AND RESULT DISCUSSION

4.1 MATERIAL BALANCE

MASS/ENERGY BALANCE
The theory of mass/energy balance is obtained strongly rooted in the law of
conservation of mass and the law of conservation of energy.
Mathematically, Mass balance can be written as:
Mass Input = Mass Output + Accumulation
• ∑ Minput = ∑ Maccumulation +∑ Moutput
Mathematically, Energy balance can be written as:
Energy Input = Energy Output + Accumulation
• ∑ Einput = ∑ Eaccumulation +∑ Eoutput
MASS BALANCE
From research, it has been observed that from the groundnut:
• Shell => 21-29 % ≈ 25%
• Nut => 71-29 % ≈ 75%

The Nut consists of the hull(skin) and kernel(main material).

• Hull => 2-3 % ≈ 2.5%
• Kernel => 69-73 % ≈ 72.5%
500 kg of groundnut is harvested from the farm, packaged and delivered to to
Covenant University’s Groundnut Processing Group 1B.

4.2 CLEANING
• Let the groundnut material be represented as the letter G.
• Initiating Material, G00 = 500kg.
• Cleaned Material, Gcleaned=G00 - Gdirt.
G00 – [(%Gdirt/100) * G00]
=500-[(2.75/100) x500]
Gcleaned=486.25 kg.

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4.3 DESHELLING
• Starting Material, G0 = Gcleaned
G0=486.25kg
• Deshelled groundnut, Gdeshelled = G0 – [(%shell/100) x G0]
=486.25- [(25/100) x 486.25 ]
Gdeshelled=364.6875 kg.
4.4 DEHULLING
• Starting material, G0= Gdeshelled.
G0=364.6875 kg.
• Dehulled groundnut, Gdehulled=(%kernel/100) x G00
Gdehulled=(71/100) x 500
Gdehulled= 355kg= Gkernel

• Groudnut hulls, Ghull= 364.6875-355 kg

Ghull=9.6875kg

4.5 CRUSHING
• Starting material, G0 = Gdehulled
G0= 355kg

After crushing, we expect the mass output to be an approximate of mass input:

• Crushed groundnut, Gcrushed ≈ 355kg

4.6 COOKING
• Starting material, G0 = Gcrushed
G0 = 355kg.
After cooking, we expect the mass output to be an approximate of the mass input:
• Cooked groundnut, Gcooked ≈ 355kg.

4.7 PRESSING
• Starting material, G0 = Gcooked
G0= 355kg.

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• After pressing, we expect to obtain percentages of oil and cake.
• % Pressed Oil, Op = 40% x G0
• % Wet cake, Cw= 60% x G0

• Pressed oil, Op= (40/100) x 355kg

• Pressed oil, Op= 142 kg
• Wet cake, Cw=(60/100) x 355kg
• Wet cake, Cw= 213 kg

4.8 SOLVENT EXTRACTION

After pressing, wet cake (oily) is produced. In order to extract the best of the oil
contents from the cake,
• Starting material, G0 = Wet cake
G0 = 213kg.

• %Extracted oil, Oe = 15% Wet cake.

• Oe= (15/100) x 213
Extracted oil, Oe= 31.95 kg.
After all these processes have been performed, we will derive:
• Total Groundnut oil obtained:
• Total Groundnut oil(Goil) = Extracted oil (Oe) + Pressed oil(Op)
=142+31.95 kg
=173.95 kg.
Total Groundnut oil obtained, Goil= 173.95kg .

• Total Groundnut cake obtained:

• Total Groundnut cake (Gcake) obtained = Wetcake(Cw) - Extracted Oil.
=213 – 31.95 kg
Gcake = 181.05kg.

• With reference to the processed material, kernel :

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• % Goil= (Goil/Gkernel) x 100%
=(173.95/355) x 100%
% Goil=49%
% Gcake= (Gcake/Gkernel) x 100%
=(181.05/355) x 100%
% Goil=51%
Taking the processed material (groundnut kernel) as our reference material, we will
obtain 49% groundnut oil and 51% groundnut cake(kuli-kuli) a by-product.

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FIVE: CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION
At the end of this extraction and production process it can be concluded that this
processes can not only be done on a large production scale but also on a small
production scale like in the laboratory.

5.2 RECOMMENDATION
I would recommend that all equipment required for the extraction process are
readily available.

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SIX: REFERENCES
Groundnut Oil Making Process (Peanut), Business Plan | Agri Farming
Kuli-kuli - Wikipedia
5 Different Uses and Benefits of Groundnut Oil | 24 Mantra
PowerPoint Presentation (niftem.ac.in)
Is Peanut Oil Healthy? The Surprising Truth (healthline.com)
https://www.oilexpeller.com/groundnut-oil-manufacturing-process/

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