Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production

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dc.contributor.authorMusliu Olushola Sunmonu
dc.contributor.authorMayowa Saheed Sanusi
dc.contributor.authorTaofeekat Olabowale Jimoh
dc.contributor.authorAishat Olamide Olukokun
dc.contributor.authorAliu Olamide Oyedun
dc.date.accessioned2024-04-24T09:49:00Z
dc.date.available2024-04-24T09:49:00Z
dc.date.issued2022-12-28
dc.description.abstractBitter 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.
dc.identifier.issn2716-9227
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/12738
dc.language.isoen
dc.publisherAlgerian Journal of Engineering and Technology
dc.subjectBitter yam
dc.subjectFried chips
dc.subjectFrying
dc.subjectCooking oil
dc.subjectPhysiochemical composition.
dc.titleInfluence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production
dc.typeArticle

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