Effect of Re-Use of African Breadfruit (Treculia africana) Seed Oil on the Physicochemical and Fatty Acid Profile of the Oil

The effect of re-use of African breadfruit (Treculia africana) seed oil on the physicochemical and fatty acid profile of the oil was studied. Oil was extracted from Treculia Africana seeds and the oil was repeatedly used in frying sweet potatoes. The physico-chemical properties of the oil in fresh and reused forms and sensory analysis of the fried potato chips were determined. The performance of African breadfruit (Treculiaafricana) seed oil and fried product (potato chips) were compared to those of selected vegetable oils (sunflower and groundnut oil). The results showed that the free fatty acid, iodine value, saponification value, moisture content, specific gravity, smoke point, fire point and flash point of breadfruit oil decreased while peroxide value increased. The fatty acid profile compositions of African breadfruit (Treculia Africana) seed oil before and after frying varied from 58.51±0.00 - 43.37±0.00 (Oleic acid), 22.56±0.00 - 17.48 ±0.00 (Linoleic acid), 0.26 ±0.00 - 0.18 ±0.00 (Linolenic acid). The physico-chemical properties of African breadfruit seed oil used for frying were observed to depreciate with reuse. This depreciation in physico-chemical properties was also observed in reused groundnut oil and sunflower oil. Consumer preference test through sensory analysis showed that potato chips fried with fresh frying oils were significantly (p<0.05) different from those fried with reused oil.