Gio. Badifu et Jo. Abu, EFFECT OF FRYING ON SOME PHYSICOCHEMICAL CHANGES AND STORAGE STABILITY OF MELON OIL, Discovery and innovation, 8(3), 1996, pp. 257-264
Changes in the physicochemical properties of melon oil upon frying pla
ntain and yam chips were studied. The storage characteristics of used
melon oil were determined. In melon and groundnut oils 54.6% and 58.9%
of the alpha-tocopherol contents were lost respectively. The losses o
f beta-carotene were 6.9% in melon oil and 11.2% in groundnut oil. The
oil samples in which plantain chips were fried had greater free fatty
acid (FFA) values than the samples in which yam chips were fried. The
re was a slight increase of 2.6% for melon oil and 2.5% for groundnut
oil in the specific gravity of the used oil samples after three months
of storage. The refractive index value was not appreciably altered. M
elon oil compared well with groundnut oil in terms of storage stabilit
y. There was a significant difference (P < 0.05) in colour and flavour
between yam and plantain chips fried in melon oil and groundnut oil.
However, the fried products enjoyed overall acceptance by the judges i
rrespective of the type of oil used.