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African Journal of Agricultural Research Vol. 1 (1), pp.
017-019, August 2006
© 2006 Academic Journals
Short
Communication
Evaluation of some quality attributes of soybean oils in Ibadan
Ashaye O.A1*
and Olusoji O.C1
Institute of
Agriculture Research and Training P.M.B 5029 Moor Plantation Ibadan.
*Corresponding authors E-mail:
kayodeashaye@yahoo.com.
Accepted 10 August, 2006
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Soybean oil is
popularly used for the processing of margarine, shortenings and soaps, but
there is limited information about some quality attributes of the oil.
soybean oil was processed from four popular varieties and evaluated for
chemical indexes (saponification, Acid, peroxide and iodine values) and
sensory characteristics by untrained male and female adults TGX 1440-1E
had the lowest saponification value of (96.78 mgKOH/g) and Samsoy 2 had
lower acid (2.79%), peroxide (0.03 Meq/g) and iodine (9.89wigs).Samsoy 2
was best preferred with reference to colour, taste, flavour and texture.
Samsoy 2 has better quality attributes and could be recommended to soybean
oil consuming areas
Keywords:
Oil, varieties, peroxide, soybean. |
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