Abstract:
This reseach was conducted to see general characteristic and
stability of Moringa seed oil in comparison with oils of ground nut, sun
flower and cotton seeds in frequent frying process moringa seed was
purchased from Omdurman local Market.
The physico chemical analysis, and frequence frying of oil were
carried out by AOAC (2000).
Refractive index, density viscosity , colour red, yellow and blue
and oil content which were 1.4640 , 0.9190 , 20.22 CP , 5.00 , 1.30 ,
0.00 , 38.6% reseptively. The chemical properties of Moringa seed oil
showed
peroxide value 2.79 meqO 2 /kg , free fatty acids 1.40% and
fatty acid composition exhibited oleic acid, linoleic , stearic , behenic,
palmatic and other acids were (45.09 , 42.43 , 8.38 , 1.77 , 0.52 ,
1.81)%) respectively.
There were significant difference (p ≤ 0.05 )among refractive
index , density , viscosity colour of Moringa seed oil when they were
compared to sun flower seed , cotton seed , and ground nut oils before
frying and after frying . Also there were significal difference (p ≤ 0.05 )
in chemical properties among peroxide value and free fatty acids of
Moringa seed oil compared to sun flower , cotton seed and ground nut
oils before frying and after frying , also there was significant difference
(p ≤ 0.05 ) in sensory characters tics of taste ,flavour , colour , texture
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and over all acceptability of potato chips fried in Moringa seed oil
compared to sun flower seed, cotton seed and groundnut oils .It is found
that potatoes chips fried by moringa oil was better than those fried by
other oils.
