Assessment of Oil Quality in Some Fast Food

ABOUT AUTHOR
C O Ayegba, S Emmanuel
Sheda Science and Technology Complex, Abuja, Nigeria

Abstract
The physicochemical properties of the oil content of indomie noddles, cabin biscuit, cheese balls and doughnut were analyse to assess the quality of oil content. The food samples were purchased from grocery stores in Gwagwalada area council of Abuja. The physicochemical properties of the extracted oils like acid value, peroxide value, pH and colour were determined and compared to edible oil physicochemical properties to assess the quality of the oils.
Key words: Acid value, Peroxide value, physicochemical properties, oil content, food samples