Comparative HPLC Evaluation of the Effect of Roasting and Deep Frying Cooking on Vitamins Content of Plantain (Musa x paradisiaca)

Comparative HPLC Evaluation of the Effect of Roasting and Deep Frying Cooking on Vitamins Content of Plantain (Musa x paradisiaca)

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Musa x paradisiacal (plantain) is among the major tropical staple foods. This study was designed to compare roasting and deep frying method cooking plantain. The fat soluble vitamins constituent of unripe plantain was determined fried with three different oils (canola oil, soya oil and vegetable oil). The vitamins content were determined using High Performance Liquid Chromatography. Roasted...
 
Published at Covenant Journal of Physical and Life Sciences
Volume 3
Issue 2
Pages 45 - 48
Published in 2015
 
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Omotosho E. Omolola
OMOTOSHO Omolola Elizabeth » OMOTOSHO Omolola Elizabeth (Ph.D) had both the Bachelor of Technology (B. Tech., 2000) and Masters of Technology (M. Tech., 2005) in Applied Biochemistry from Federal University of Technology, Akure (FUTA). She had taught in school, worked in pharmaceutical industry and worked as a Laboratory Technologist in Health Centre. She joined the work force of Covenant University since February 22nd,... view full profile
OMOTOSHO Omolola Elizabeth
 
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