Physicochemical Properties and Frying Quality of Moringa (Moringa Oleifera), Groundnut Oil and Their Blends

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 (AOAC 2000). We found that the oil content, protein, moisture, crude fiber, carbohydrates and ash were 43.79%, 41.13 %, 4.55%, 4.40%, 2.77% and 3.36% respectively. The Values obtained for physical properties of moringa oil for refractive index, density and viscosity were 1.4670, 0.8999, and 35.60 respectively. And for yellow, red and blue colour were 4.0, 0.1 and 0.00, respectively. The chemical properties of moringa oil included: Peroxide value, free fatty acid, Saponification value and Iodine value were 1.00, 0.282, 180.90 and 51.90, respectively. The fatty acids composition were determined as oleic acid, omega 3 acid, arachedonic acid, stearic acid, palmitic acid and other acids were found 57.0 ,13.3 ,10.5 , 8.9 , 8.2 and 2.1% , respectively. The results obtained showed that there were significant difference (P 0.05) of physical properties of the density and refractive index for moringa oil, groundnut oil and their blend before frying. Also the results obtained showed that there was no significant difference (P 0.05) in the viscosity between moringa oil and groundnut oil before frying, While a significant difference (P< 0.05) was showed in the viscosity between moringa oil and the blend before frying, 9 The results obtained showed that there were significant difference (P 0.05) of the density, the viscosity and refractive index after frying between moringa oil and groundnut oil. Also the results obtained showed that there was a significant difference (P 0.05) of the viscosity and refractive index after frying between moringa oil and the blend, while no significant difference (P 0.05) was showed in the density after frying between moringa oil and the blend. The results obtained showed that there was significant difference (P 0.05) in chemical properties of the peroxide value for moringa oil compared with groundnut oil and their blend before frying and after frying, while there was no significant difference (P moringa oil, groundnut oil 0.05) of the peroxide value for and their blend before frying compared to after frying. The results obtained showed that there was significant difference (P 0.05) 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 (P 0.05) 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 (P 0.05) in sensory evaluation in the taste, colour and acceptability for potato chips fried in moringa oil, groundnut oil and their blend, also no significant difference (P 0.05) in odour and texture for potato chips fried in moringa oil 10 ‫‪0.05) in odour and texture for potato chips fried in‬‬ ‫.‪moringa oil compared with the blend‬‬