Effect of Deep-Fat Frying on the Vitamins, Proximate and Mineral Contents of Colocasia esculenta Using Various Oils

Effect of Deep-Fat Frying on the Vitamins, Proximate and Mineral Contents of Colocasia esculenta Using Various Oils

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Colocasia esculenta (Cocoyam) is cultivated primarily for its edible tubers. The objective of this work was to study the effects of frying on the vitamins, proximate and mineral contents of cocoyam by using three different oils (canola oil, soya oil and vegetable oil). It was also oven-dried which served as the control sample. The HPLC method was used for the vitamin analysis. The vitamin A...
 
Published at Pakistan Journal of Biological Sciences
Volume 18
Issue 6
Pages 295-299
Published in 2015
 
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Omolola E. OMOTOSHO, O.C. Laditan, O.E. Adedipe and J.A.O. Olugbuyiro
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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