1 publication

• Published Subscription 12 Feb 2020

  Physicochemical Deterioration in Groundnut Oil Used in Frying Beans Cake and Yam

  By Akinterinwa Ayodele, Ibrahim Iliya Nkafamiya, Abdullahi Ismaila, Sunday Ogwuche

  Abstract: Groundnut/peanut virgin oil (VO) was separately and used in frying beans cake (Akara/Kosai) and yam (dundu/doya) according to the Nigerian culinary method, 1 hour daily for five days. to obtain beans cake frying oil (BCFO). Using same procedure, an equal volume was used in frying yam (Isu/Doya) to obtain yam frying oil (YFO). Some physicochemical properties of the beans cake frying oil (BCFO) and yam frying oil (YFO) were daily …

  Published in International Journal of Analytical and Applied Chemistry · Vol. 5, Issue 1, 2019 · pp. 29–42 Read article →