EFFECT OF ZINGIBER OFFICINALE ON TOTAL OXIDATION VALUE OF EDIBLE VEGETABLE OIL FRIED WITH SAMOSA
Abstract
This study is aimed at investigating the effect of Zingiber officinale on total oxidative value of
odible vegetable fried with samosa. One hundred and eighty (180) pieces of samosa patties
weighing 100 £10g were prepared and divided into three equal parts. Samosa patties (20 pieces
each) where deep fried with vegetable oil 4 hourly for 3 consecutive time using vegetable oil in
different preheated oil (2L / 1802g) at 193°C containing 0.0 mg per liter, 250mg/L and 500 mg/L
powder until golden brown color was obtained. The grouping was further designated as group A
(Control). B (Low dose) and C (High Dose) respectively. Exactly, 50 mg of oil and when collected
after every 4 hours and on each occasion was allowed to cool and kept in the refrigerator for further
analysis. The entire process lasted for 12 hours and fresh oil was not added to the frying verses.
Three replicates studies and the formation of total oxidative value where experimented. The results
showed that the addition of Zingiber officinale of 250 mg/L and 500 mg/L significantly reduce the
formation of total oxidative value in the oil. The antioxidant property of Zingiber officinale was
found to be dose dependent. This study suggest, that the inclusion of Zingiber officinale as a natural
antioxidant can help to reduce the formation of harmful compound in fried foods thus, making
them safer for consumption.
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