African Journal of Biotechnology Vol. 6 (3), pp. 280-284, 5 February 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Losses in β-carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips

Demasse, Mawamba Adelaide¹, Gouado, Inocent¹*, Leng, Marlyse¹, Ejoh, Aba Richard², Njinkoue, Jean Michel¹ and Tchouanguep, Mbiapo Felicite³

¹Department of Biochemistry, Faculty of Science, PO Box 24157, Douala, Cameroon.

²Department of Food Sciences and Nutrition, PO Box 455, University of Ngaoundére, Cameroon.

³Department of Biochemistry, University of Dschang, PO Box 67, Dschang, Cameroon.

*Corresponding author. E-mail: gouadoi@yahoo.fr.

Accepted 17 June, 2006

Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 and 10 min in refined palm oil. The results obtained showed that β-carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is more important when the thickness of the slices is reduced. Water losses and lipids absorption depend also on the temperature, duration of frying, thickness of plantain and the maturation stage of the plantains. Optimum frying conditions were plantain slices thickness of 1 mm, frying temperature of 150°C for 5 to 7 min.

Key words: Plantain, frying, chips, β-carotene, vitamin C.