THE STUDY IS FOCUSES ON THE EFFECT OF ZINGIBER OFFICINALE ON ACID VALUE OF EDIBLE VEGETABLE OIL FRIED WITH SAMOSA

Abstract This study investigates the effect of Zingiber officinale (ginger) on the acid value of edible vegetable oil used in frying samosa. Repeated use of vegetable oil during deep frying is known to increase its acid value, indicating deterioration in quality and potential health risks. The objective of this research was to determine whether the addition of Zingiber officinale could reduce the rate of acid value increase in oil subjected to prolonged frying. An experimental design was adopted in which vegetable oil was used to fry samosa over specified time intervals (e.g., 4 hours and 8 hours), with and without the inclusion of ginger extract. Samples of the oil were collected at each interval and analyzed for acid value using standard titration methods. The results revealed that oil samples treated with Zingiber officinale showed a comparatively lower increase in acid value than untreated samples, suggesting that ginger possesses antioxidative properties that help retard oil degradation. The findings indicate that incorporating natural additives such as ginger into frying processes may enhance oil stability and improve food safety. This study recommends the use of Zingiber officinale as a cost-effective and natural means of extending the usability of frying oils, particularly in local food preparation settings.