Effect of Oil Types On The Physio-Chemical And Organoleptic Qualities of Akara
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Effect of Oil Types On The Physio-Chemical And Organoleptic Qualities of Akara

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Abstract

Akara is a tasty snack enjoyed by different sections of the population.  This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples.

The cowpea samples were soaked, washed, dehulled, grind, mixed with ingredients, and fried in the various oil samples.

Introduction

The results of sensory evaluation and proximate analysis indicate a level of significant difference, with WOW, XOX and YOY having the following results Protein 10.39a, 9.36b, 9.26b, fat: 22.72b, 27.85a, 26.56a, Ash: 1.86ac, 1.74bc,

2.06a, Fibre: 3.27a, 3.3a, 3.18a, moisture 50.33b, 51.76b, 7.33b respectively, also sample Wow showed the most significant difference amongst the samples on the basis of organoleptic property.

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