groundnut oil

Proximate Composition of Some Selected Legumes and Quality Attributes of Oils Extracted from Soybean, Oil Bean and Groundnut Seeds

Goodluck Obioma Okereke & E. O. I. Banigo · Asian Food Science Journal · 2021

Oil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis s...

Open access Research Article 10.9734/afsj/2021/v20i1230392

Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki · Asian Food Science Journal · 2019

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...

Open access Research Article 10.9734/afsj/2019/v11i330061