A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil

ABSTRACT

The sensory properties and shelf stability of unripe plantain chips fried in separately three different oils namely, palm, soybean and groundnut oils were analyzed and compared. The chips fried in soybean oil was most preferred in terms of taste, texture and general acceptability at P < 0.05 peroxide value of ii .9ineg peroxide/kg samples during the 56 days (8 weeks) of storage at room temperature. The chips fried with groundnut oil had the lowest peroxide of 10.9, before 56 days while chips fried with palm oil had the highest peroxide value. Samples fried in palm oil had the highest moisture content of 14.3% and fat content of 14.5% and fat content of 14.9% while chips fried in groundnut oil showed moisture content of 14.0%. Chips fried in Soybean showed the highest crude protein content of 4.3% and the least were the chips fried in palm oil. Plantain chips fried in palm oil had a fat content of 14.8% followed by those fried in soybean which had 14.3% and the least were the chips fried in groundnut oil.