Abstract
The effects of Aframomum danielli crude antioxidant extract on storability of akara were investigated. Physical and chemical characteristics of oils used for frying were also assessed. Akara balls were spiced with Aframomum danielli crude antioxidant extract at; 100ppm, 200ppm, 300ppm, 400ppm, 500ppm and 1000ppm. Untreated sample without A. danielli was also prepared. Proximatecomposition and sensory attributes of the treated akara were determined. Sensory evaluation results showed that there was nosignificant difference (P
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