Physiochemical Properties of Different Oil Media during Deep Fat Frying of Akara Chips
G. C. Nneji & S. I. Oluka · Asian Journal of Biotechnology and Bioresource Technology · 2024
The specific objective is to determine the physiochemical characteristics of frying and fresh palm oil, groundnut oil and olive oil under deep fat frying condition at a temperature of 1200 Celsius in the production of akara chips derived from cowpea paste. Standard methods were u...
Open access
Research Article
10.9734/ajb2t/2024/v10i1194