ISSN 2756-3413
African Journal of Virology Research ISSN 2756-3413 Vol. 20 (5), pp. 001-007, May, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Review
Smallholder Palm Oil Quality in Cameroon: Causes of High Acidity and Traditional Processing Effects
Likeng-Li-Ngue Benoit Constant1,2, Ntsomboh-Ntsefong Godswill1,2, Ngando-Ebongue Georges Frank2, Ngalle-Bille Hermine1, Nyouma Achille1 and Bell Joseph Martin1*
1Laboratory of Genetics and Plant Improvement, Department of Plant Biology, University of Yaounde 1, Yaounde, Cameroon.
2Lipids Analysis Laboratory, IRAD Specialized Centre for Oil Palm Research of La Dibamba, Douala, Cameroon.
Accepted 10 October, 2025
Crude palm oil from the mesocarp of Elaeis guineensis Jacq fruits is one of the most consumed vegetable oil in the world. The quality of palm oil assessed mainly by its free fatty acids (FFA) content and impurities, varies between the artisanal and industrial extraction and supply systems. The objective of this paper is to highlight the main parameters that influence the acidity or FFA content of crude palm oil produced by the smallholder artisanal sector. Three parameters examined are: crude palm oil production and extraction methods, microbial activity and oil palm genotype. These three parameters strongly increase lipase activity and hence palm oil acidity. In addition to endogenous lipase in fruit mesocarp, microorganisms found in palm oil are also involved in lipase activity e.g. Aspergillus sp, Mucor sp, Penicillium and Candida for fungi; and bacteria such as Bacillus, Pseudomonas, Micrococcus, Staphylococcus and Enterobacter. To improve the quality of palm oil, smallholders must first seek oil palm progenies with low acidity oil and respect the standard cultural practices for palm oil production.
Keywords: Elaeis guineensis Jacq, palm oil acidity, microorganisms, production systems, genotype.