Abstract
Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.
Highlights
Tiger nut (Cyperus esculentum) is a grass-like plant with spheroid tubers, pale yellow cream kernel surrounded by a fibrous sheath Nina et al (2019)
The poor shelf life of plantain chips is due to lipid oxidation occasioned by the heat, oxygen, light, heavy metals, pigments, alkaline condition and degrees of unsaturation are catalyst in this process producing off flavors and odors called rancidity
This work seeks to investigate the quality of plantain chips when tiger nut –oil is used as a frying medium
Summary
Tiger nut (Cyperus esculentum) is a grass-like plant with spheroid tubers, pale yellow cream kernel surrounded by a fibrous sheath Nina et al (2019). Plantain chips are the most popular plantain products in Nigeria They are prepared by slicing ripened plantain with into diameter, 2mm and put in a vegetable oil at the temperature between frying temperature below flash point for 5minutes. The poor shelf life of plantain chips is due to lipid oxidation occasioned by the heat, oxygen, light, heavy metals, pigments, alkaline condition and degrees of unsaturation are catalyst in this process producing off flavors and odors called rancidity. This work seeks to investigate the quality of plantain chips when tiger nut –oil is used as a frying medium
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call