Abstract:
This study was conducted to study quality of Moringa oil and his suitability for frying, Samples of Moringa seeds were collected from Aldamazin, subjected for the proximate analysis of seeds and physicochemical analysis and frying quality of oil. The results obtained showed that there were significant difference (P 0.05) in density and refractive index for Moringa oil, groundnut oil and their blend before frying. There was no significant difference in the viscosity between Moringa oil and groundnut oil before frying, while a significant difference was showed in the viscosity between Moringa oil and the blend before frying. The results showed significant difference in density, viscosity and refractive index after frying between Moringa oil and groundnut oil. There was a significant difference in viscosity and refractive index after frying between Moringa oil and the blend, while there was no significant difference was noticed in the density after frying between Moringa oil and the blend The results showed that there was significant difference in peroxide value for Moringa oil compared with groundnut oil and their blend before frying and after frying, while there was no significant difference in peroxide value for Moringa oil, groundnut oil and their blend before frying compared to after frying . There was significant difference in free fatty acids for Moringa oil compared with groundnut oil and their blend before frying and after frying, while there was no significant difference of F. F. A for Moringa oil, groundnut oil and their blend before frying compared to after frying. The results obtained showed that there was significant difference in the taste, colour and acceptability for potato chips fried in Moringa oil, groundnut oil and their blend, also no significant difference in odour and texture for potato chips fried in Moringa oil compared with groundnut oil, while a significant difference in odour and texture for potato chips fried in Moringa oil compared with the blend.
