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Journal of Applied Sciences
Year: 2016  |  Volume: 16  |  Issue: 3  |  Page No.: 103 - 107

Effects of Deep-Fat Frying using Canola Oil, Soya Oil and Vegetable Oil on the Proximate, Vitamins and Mineral Contents of Unripe Plantain (Musa x paradisiaca)

Omolola E. Omotosho, Rebecca Garuba, Femi Ayoade, Abiodun H. Adebayo, Oluwatosin E. Adedipe and Shalom N. Chinedu    

Abstract: Musa x paradisiaca (plantain) isamong the major tropical staple foods. This study was designed to determine the proximate, mineral and fat soluble vitamins constituents of unripe plantain fried with three different oils (canola oil, soya oil and vegetable oil) and unripe plantain oven dried sample was used as the control. The vitamins were determined using High Performance Liquid Chromatography (HPLC). The result of the proximate analysis showed that the dried samples had higher levels of protein (25.2%), carbohydrate (50.1%), moisture content (13.3%), ash content (2.02%), crude fibre (7.73%) but low level of crude fat in comparison with the fried samples. Plantain fried with vegetable oil had the lowest levels of protein (20.84%), carbohydrate (26.93%), moisture content (13.1%), ash content (1.72%) and crude fibre (6.57%) but the highest level of crude fat (30.84%). Plantain fried with vegetable oil had the highest level of calcium (211.80±0.1 mg g–1) while the dried plantain samples had high level of sodium (233.80±0.07 mg g–1). Lead (Pb) was absent in the dried plantain samples. Dried plantain samples gave a higher value of vitamins A (0.08±0.01 mg g–1), D (0.02±0.01 mg g–1), E (0.01±0.00 mg g–1), K (0.05±0.00 mg g–1) compared to plantain sample fried with canola oil which gave low level of vitamin D (0.03±0.00 mg g–1), E (0.25±0.00 mg g–1) and K (0.03±0.00 mg g–1). However, there was a very high level in vitamin A (0.72±0.02 mg g–1). The result showed that drying in oven retains the nutritional contents of plantain compared to deep-fat frying. Canola oil is recommended for frying although soya oil is also good.

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