Completed facial reconstruction

Quality Parameters	Samples
Quality Parameters	Cocoa butter substitute	Shortening Oil	Coconut Oil	Palm Oil
Moisture and volatile matter content (%)	.4 ±0.08^ab	.3 ±0.1^a	.6 ±0.1^b	.2 ±0.1^a
Insoluble impurities (%)	.5 ±0.3^a	.85 ±0.1^a	.6 ±0.2^a	.8 ±0.1^a
Acid value (mg KOH/g fat)	.05 ±0.04^a	.26 ±0.21^a	.1 ±0.01^a	.3 ±0.1^a
Saponification value (mg KOH/g fat)	195 ±3^b	181.4 ±2.5^a	270 ±2^d	209 ±3^c
Unsaponifiable matter (%)	.5 ±0.2^a	.61 ±0.21^a	.6 ±0.1^a	.87 ±0.1^a

^aValues are means ±S.D (n=3)
^bMeans in each row followed by different letters are significantly different (p<0.05).

Table 1: Physical and chemical characteristics of vegetable oils samples.