Effect of Stored Tiger Nut Oil Cultivars on the quality Properties of Fried Plantain Chips

Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.