Abstract
Vegetable oils are triglycerides extracted from plants. Most of these oils are extracted from seeds or fruits of plants and are classified as edible and non-edible oils. Deep frying is one method which involves submerging the food in hot oil. Five types of food were deep- fried in five types of oil for 6 hrs. The oils were then divided into two portions; one portion was stored at room temperature and the other portion under refrigeration (40 ºC) for 5 days. Frying was repeated using these oils after 5 days for another 6 hours making the total frying time to be 12 hours. Iodine value was determined according to Wijs method. Fresh palm oil had relatively lower iodine value of 45.58 g of iodine/100g of oil while corn and soybean showed higher values of 131.98 g of iodine/100g of oil and 129.44 g of iodine/100g of oil respectively. The main objective of the study was to evaluate the iodine value and storage conditions of selected vegetable oils after deep frying different types of food in Kenya. The study concluded that soybean oil is susceptible to oxidation.
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