EVALUATION OF LEVEL OF RANCIDITY OF EDIBLE OIL IN SOME FRIED SNACKS FOOD

Abstract

This work evaluated the level of rancidity of edible oil in six (6) fried snacks food, namely, beans cake (Akara), groundnut cake (Kuli-kuli), bread buns, fried fish, fried yam chips and fried potatoes chips, purchased from hawkers in Wukari, Taraba State, Nigeria.. The rancidity indicators and their ranges in the samples obtained, include, Acid Value (4.10 – 6.90 mgKOH/g), Free Fatty Acid (2.05 – 3.45 mgKOH/g), Peroxide Value (12 – 46.60 mEq/kg), Moisture Content (4.00 – 44.30 %), Conductivity (0.14 – 1.58 µS/cm) and Viscosity (26.20 – 56.50 mm2/S). The results obtained suggested that the fried snacks foods contain hazardous secondary oxidative products, an implication that the oil in the food sample has become rancid and as such, unsafe for human consumption. The reason given for this is that the oil has been used for frying for too many times instead of the recommended two times. The values obtained in this study far exceeded the stipulated standard acceptable ranges given by WHO, FAO and INSO. It is therefore recommended that the public should be advised and educated that oil that has been used for frying twice should be discarded and not used again. Also, Policy makers and relevant authorities should develop a device for in-situ determination for checking of the quality of oil used for fried snacks food in restaurants without going to the laboratory.