Abstract: The viscosities of various grades of two local fluids, palm oil and palm wine, commonly produced in Eastern part of Nigeria, have been investigated using a locally fabricated viscometer. The results show that viscosity of palm wine tails with fermentation to produce alcohol, while that of palm oil remains independent of the free fatty acid content which determines its quality.
J.C. Osuwa and S.U. Mbamara , 2008. Viscosities of Palm Oil and Palm Wine as Quality Indicators. Journal of Food Technology, 6: 170-172.