EFFECT OF ALLIUM SATIVUM ON TOTAL OXIDATION VALUE OF EDIBLE VEGETABLE OIL FRIED WITH SAMOSA
Abstract
ABSTRACT
This study aimed at investigating the effect of Allium sativum of total oxidation value of edible vegetable oil fried with Samosa for hourly for three consecutive fries. One hundred and eighty (180) pieces of samosa patties weighing 100±10 g were selected and divided into three equal parts. Samosa patties (20 pieces each) were deep fried until golden brown color was obtain and these continued 4 hourly for three consecutive times in three different preheated oil (2 L/1820 g) at 1930C containing 0.0 mg/L, 250 mg/L and 500 mg/L of ginger (garlic) powder and designated as Group A (Control), B (Low Dose) and C (High Dose) respectively. Exactly, 50 mL of oil samples were collected after every 4 hour, and on each occasion was allowed to cool and kept in refrigerator (−20 °C) for further analysis. The entire process lasted for 12 hours and fresh oil was not added to the frying vessel and total oxidation value was determined intermittently. Treatment with A.sativum resulted in a significant (p
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