Omotosho, O. E. (2015) Comparative HPLC Evaluation of the Effect of Roasting and Deep Frying Cooking on Vitamins Content of Unripe Plantain (Musa x paradisiaca) Covenant Journal of Physical and Life Sciences. Covenant Journal of Physical and Life Sciences, 3 (2). pp. 45-48.
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Abstract
This study was designed to compare roasting and deep frying method cooking plantain. The fat soluble vitamins constituent of unripe plantain was determined fried with three different oils (canola oil, soya oil and vegetable oil). The vitamins content were determined using High Performance Liquid Chromatography. Roasted plantain samples gave a higher value of vitamins A (0.08 ± 0.01mg/g), D (0.02 ± 0.01mg/g), E (0.01 ± 0.00mg/g) and K (0.05 ± 0.00mg/g) compared to plantain samples fried with canola oil which gave low level of vitamin D (0.03 ± 0.00mg/g), E (0.25 ± 0.00mg/g) and K (0.03 ± 0.00mg/g). However, canola oil gave a very high level of vitamin A (0.72 ± 0.02mg/g). The result showed that roasting plantain in oven retains the vitamin contents compared to deep fat frying. Canola oil is recommended for frying although soya oil can also be used. Key words: Plantain, Roasting, Deep-frying, Fat soluble vitamins, Canola oil, Soya oil.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Dr Omolola Elizabeth OMOTOSHO |
| Date Deposited: | 08 Mar 2016 09:18 |
| Last Modified: | 30 Aug 2016 10:39 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/6220 |
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