Storage Stability and Sensory Evaluation Of Fried <i>Dioscorea Alata</i> (Water Yam) Chips in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends

Abstract

Dioscorea alata (water yam) chips fried in palm oil (PO), soybean oil (SBO), palm olein oil (POO), groundnut oil (GO) and in 40:60 w/w blend ratio of palm oil: POO; SBO, GO were stored for 0-5 weeks in dark and in fluorescent light. The chips were subjected to weekly chemical and sensory analysis. Results revealed highly significant (P<0.001) differences in the organoleptic properties of water yam chips fried in the various oil types.
Results also indicated that as storage length increases scoring rates on colour, flavour, taste and overall acceptability significantly (P>0.05) decreased with appreciable increases on off-flavour and peroxide values under light and dark storage conditions. Chips fried in groundnut oil (GO) had the highest overall acceptability than those fried in other oil types. The highest peroxide value (PV) was recorded in chips fried in soybean oil (SBO). It concludes that water yam chips for commercial production should be fried in GO and stored under non- illuminated light conditions for not more than three weeks in order to maintain standard quality preservation and the desired chip properties.

Keywords: Dioscorea alata chips, blend oils, storage, stability.

Ethiopian Journal of Environmental Studies and Management Vol. 1 (3) 2008: pp. 18-23