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AGRICULTURAL EXTENSION PROJECT TOPICS AND MATERIALS

EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA

Project Material on EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA

EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA

 

CHAPTER ONE

INTRODUCTION

BACKGROUND OF THE STUDY

Akara, a deep-fried bean-based snack, is a popular delicacy in many African countries, enjoyed for its unique taste, crispy texture, and nutritional value. The quality of Akara can be influenced by various factors, including the choice of cooking oil used during its preparation. Different oil types possess distinct physico-chemical properties, such as fatty acid composition, which can impact the nutritional composition and sensory attributes of the final product.

The physico-chemical characteristics of cooking oils play a crucial role in determining the nutritional profile of fried foods. Oils vary in their content of saturated and unsaturated fatty acids, which can affect the fat content and fatty acid composition of the food being fried. For instance, palm oil is known to have a higher content of saturated fatty acids, while sunflower oil and soybean oil are rich in polyunsaturated fatty acids.

The choice of oil during frying also affects the sensory properties of the fried product, including its texture, color, taste, and flavor. The frying process leads to complex chemical reactions, such as lipid oxidation, which can influence the sensory attributes of the food. Additionally, the specific oil used can impart its characteristic flavor and aroma to the fried product.

Understanding the effect of oil types on the physico-chemical and organoleptic qualities of Akara is important for both consumers and food manufacturers. By selecting the appropriate oil, it may be possible to optimize the nutritional composition and sensory appeal of Akara, meeting consumer preferences and dietary requirements.

While there have been studies investigating the impact of oil types on the qualities of fried foods, limited research has focused specifically on Akara. Therefore, this study aims to explore the effects of different oil types, including palm oil, sunflower oil, and soybean oil, on the physico-chemical characteristics and organoleptic properties of Akara. By examining the nutritional composition, texture, and sensory attributes of Akara fried in

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