ABSTRACT

The effects of reuse of African breadfruit (Treculia africana) seed oil on the physico-chemical properties of the oil and quality of food product fried with it was studied. Oil was extracted from Treculia africana seeds by solvent extraction method. The same oil was repeatedly used in frying sweet potatoes three times. The physico-chemical properties of the oil in fresh and reused forms and sensory analysis of the fried potato chips were determined. The performance of African breadfruit (Treculia africana) seed oil and fried product (potato chips) were compared to those of selected vegetable oils (sunflower and groundnut oil). The results showed that the free fatty acid of breadfruit oil decreased from 0.33 ± 0.01 % - 1.60 ± 0.00 %, iodine value decreased from 135.13 ± 0.00 g/100g - 94.37 ± 0.00 g/100g, peroxide value increased from 3.18 ± 0.00 mEq/kg - 11.8 ± 0.09 mEq/kg, saponification value decreased from 209.3± 0.16 mgKOH/g-179.3± 0.00 mgKOH/g, moisture content decreased from 0.20 ±0.00 % - 0.01 ± 0.00 %, specific gravity 0.92± 0.00, smoke point from decreased 180.0 ± 0.00 oC - 130.0 ± 0.00 oC, fire point from decreased 337.0 ± 0.00 oC - 208.0 ± 0.00  oC, flash point decreased from 279.0 ± 0.00 oc - 172.0 ± 0.00 oc. The fatty acid profile compositions of African breadfruit (Treculia africana) seed oil before and after frying varied from 58.51 ± 0.00 - 43.37 ±0.00 (Oleic acid), 22.56 ± 0.00 - 17.48 ± 0.00 (Linoleic acid), 0.26 ± 0.00 - 0.18 ± 0.00 (Linolenic acid). The physico-chemical properties of African breadfruit seed oil used for frying were observed to depreciate with reuse. This depreciation in physico-chemical properties was also observed in reused groundnut oil and sunflower oil. Consumer preference test through sensory analysis showed that potato chips fried with fresh frying oils were significantly (p<0.05) different from those fried with reused oil with respect to attributes of appearance, taste, aroma, mouthfeel, crispiness and general acceptability.