Effects of Use and Re-Use of Selected Vegetable Oils on the Proximate, Minerals, Mineral Ratios and Mineral Safety Index of Raw and Fried Plantain Chips: Note I ()
ABSTRACT
Raw and
fried plantain chips obtained from the use and re-use of olive, refined palm olein
and coconut oils were investigated for the proximate, mineral compositions,
computed mineral ratios and the mineral safety index using standard analytical
methods. For the selected oils (both use and re-use): first
and second re-use and the fresh plantain chips (unprocessed plantain chips;
UPC) had the following range results: proximate composition (%) (moisture:
8.20 - 12.3, crude protein: 9.70 - 8.60,
fat: 7.40 - 12.9, fibre: 3.50 - 4.90, ash: 2.80 - 3.80 and carbohydrates: 63.5 - 64.8), %
energy contributions (PEC: 63.4 - 70.8, PEF: 20.2 - 28.6, PEP: 8.03 - 9.66, UEDP: 4.49 - 5.08). The mineral composition (mg/100g) of the samples had the following
greater than 80.0: Ca, Mg, K and P; Fe, Cu, Mn and Zn recorded values ranging
between 1.00 and 4.00; Co, Se and Ni had their concentrations between 0.00 and
0.0363 whereas Pb and Cd recorded levels lower than 0.0006. In the mineral
ratios, only K/(Ca + Mg) values fell within the acceptable ideal range. No MSI
aberration was observed for the minerals from all the samples obtained from the
various oils. The chi-square analysis showed that on parameter wise
comparisons, there were no significant differences among the levels as treated
based on the various oils except gross energy, Mg, K, P, Ca/P, Fe/Pb and K/Co.
Also on pairwise comparison from linear correlation and regression, all these
parameters were significantly different at r = 0.01 between the unprocessed and
fried plantain samples: proximate, percentage energy distribution, mineral and
mineral ratios. Generally, the first (day) frying showed fairly high nutrient
concentration than the first and second re-use oils products. Therefore, for
optimum nutrient preservation from fried plantain chips re-use of oil for frying
should be sparingly allowed. However, olive showed highest
level of nutrients in terms of proximate and mineral compositions.
Share and Cite:
Adeyeye, E. , Adesina, A. , Olagboye, S. and Olatunya, M. (2019) Effects of Use and Re-Use of Selected Vegetable Oils on the Proximate, Minerals, Mineral Ratios and Mineral Safety Index of Raw and Fried Plantain Chips: Note I.
Journal of Agricultural Chemistry and Environment,
8, 92-106. doi:
10.4236/jacen.2019.82008.