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Effects of Deep-Fat Frying using Canola Oil, Soya Oil and Vegetable Oil on the Proximate, Vitamins and Mineral Contents of Unripe Plantain (Musa x paradisiaca)

Omotosho, O. E. and Garuba , R. and Adedipe , O.E. and Chinedu, S. N. (2016) Effects of Deep-Fat Frying using Canola Oil, Soya Oil and Vegetable Oil on the Proximate, Vitamins and Mineral Contents of Unripe Plantain (Musa x paradisiaca). Journal of Applied Sciences , 16 (3). pp. 103-107. ISSN 1812-5654

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Abstract

Musa x paradisiacal (plantain) is among the major tropical staple foods. This study was designed to determine the proximate, mineral, and fat soluble vitamins constituents of unripe plantain fried with three different oils (canola oil, soya oil and vegetable oil) and unripe plantain oven dried sample was used as the control. The vitamins were determined using High Performance Liquid Chromatography. The result of the proximate analysis showed that the dried samples had higher levels of protein (25.2%), carbohydrate (50.1%), moisture content (13.3%), ash content (2.02%), crude fibre (7.73%) but low level of crude fat in comparison with the fried samples. Plantain fried with vegetable oil had the lowest levels of protein (20.84%), carbohydrate (26.93%), moisture content (13.1%), ash content (1.72%), crude fibre (6.57%) but the highest level of crude fat (30.84%). Plantain fried with vegetable oil had the highest level of calcium (211.80 ± 0.1mg/g) while the dried plantain samples had high level of sodium (233.80 ± 0.07mg/g). Lead (Pb) was absent in the dried plantain samples. Dried 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), K (0.05 ± 0.00mg/g) compared to plantain sample 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, there was a very high level in vitamin A (0.72 ± 0.02mg/g). The result showed that drying in oven retains the nutritional contents of plantain compared to deep-fat frying. Canola oil is recommended for frying although soya oil is also good.

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: 23 Mar 2016 15:57
Last Modified: 28 Jun 2017 10:25
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/6505

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