Effect of local Arachis hypogaea oil on physicochemical properties of fried Ipomoea batatas
Ruqayya Isa, Ismaila Yada Sudi, Maryam Usman Ahmed
Sweet potatoes and local peanut oils are the nutritional and sensory versatility in terms of its micronutrient contents. This study was carried out to investigate the physicochemical properties of sweet potato fried with three selected peanut oils. Oils were extracted from three varieties of peanut namely; kampala, sabiya and gargajiya. The physicochemical properties of the extracted oil, as well as that of the fried potatoes were carried out using standard AOAC procedures. The acid value for kampala, sabiya and gargajiya were 15.21 ± 0.04 mgKOH/g, 6.77 ± 0.30 mgKOH/g and 1.66 ± 0.07 mgKOH/g respectively while the perioxide value were 7.36 mEq/kg, 10.70 mEq/kg and 8.77 mEq/kg respectively. The fat content of the sweet potato fried with kampala, sabiya and gargajiya oils were 27.3 %, 27.6 % and 28.3 % while the fiber content were 1.05 %, 1.15 % and 1.18 % and protein content were 0.55 %, 0.65 and 0.55 %, the moisture content were 30.6 %, 22.1 % and 18.9 %, ash content were 1.18 %, 1.24 % and 1.47 % and carbohydrate content were 66.5 %, 74.0 % and 77.8 % for kampala, sabiya and gargajiya respectively. All results revealed significant difference (p<0.05) between kampala, sabiya and gargajiya. The study showed that oil from gargajiya nut are more preferable for frying sweet potato because it had less adverse effect except for the moisture content which was low while kampala had more adverse effect because it reduced all the nutritional content except the moisture followed by the sabiya nut.