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)

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)

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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...
 
Published at Journal of Applied Sciences
Volume 16
Pages 103-107
Published in 2016
 
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visit (http://scialert.net/abstract/?doi=jas.2016.103.107)
 
 
4. Omotosho, O.E., Garuba, R., Ayoade, F., Adebayo, A. H., Adedipe, O. E., and Chinedu, Shalom Nwodo
Chinedu Shalom » Shalom Nwodo Chinedu, a Professor of Biochemistry and Molecular Biology, is a faculty in the Department of Biochemistry, College of Science and Technology, Covenant University, Ota, Nigeria. Professor Chinedu is a seasoned academic, researcher and University administrator. He has been actively engaged in University education since 1992. He is the immediate past Director of the African... view full profile
Chinedu Shalom
 
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