Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips.
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Date
2022
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Publisher
Algerian Journal of Engineering and Technology
Abstract
Bitter yam is an underutilized but nutrient-dense tuber, and it has the potential of being
converted to value-added bitter yam chips through the deep fat frying technique. This study
aimed to investigate the influence of frying temperature, frying cycle and cooking oil type on
the physicochemical composition of used cooking oil in bitter yam chips production. Response
surface methodology was used to interact the effect of frying temperature (170℃, 180℃,
190℃), frying cycle (1st, 2nd and 3rd cycle) and cooking oil type (soybean oil, coconut oil and
peanut oils) on the viscosity, peroxide value, colour (L*, a* and b*), iodine value, free fatty
acid (FFA), p-anisidine, saponification value and refractive index of the used cooking oil. The
frying cycle significantly influenced the viscosity, peroxide value, iodine value, L*, b*, FFA
and p-anisidine of the used cooking oil. The quadratic effect of cooking oil type affected the
a* while the quadratic effect of the frying cycle influenced the refractive index of the used
cooking oil. The used coconut oil had the highest viscosity (78.74), peroxide value (3.23),
iodine value (80.10) and saponification value (203.21). However, the used peanut oil had the
highest L* (25.39), p-anisidine (3.44), and refractive index (1.52) while soybean oil had the
highest a*(-4.40), b*(1.60) and FFA (62.16) at varied frying conditions. This information
would be valuable to producers of bitter yam chips on cooking oil reusability
Description
Keywords
Bitter yam; Fried chips; Frying; Cooking oil; Physiochemical composition.
Citation
*Sunmonu, M.O*. Sanusi, M.S.,.Jimoh, T.O., Olukokun, A. O, & Oyedun, A. O. (2022). Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips. Algerian Journal of Engineering and Technology. (7); 75-82, Published by the Department of Process Engineering & Petroleum Chemistry, Faculty of Technology, University of El Qued, Algeria.. Available online at http://www.jetjournal.org/index.php/ajet/issue/view/8