Main Article Content
Chemical and Biological Evaluation of Fried Plantain Sold by RoadsideVendors in Calabar, Nigeria.
Abstract
Abstract: The chemical and biological evaluation of fried plantain sold by roadside vendors was investigated. Twentyone male wister albino rats weighing between 35g to 80g were divided into three groups of seven rats each. Group 1 (control) rats were fed with plantain fried with fresh vegetable oil (FVO); Group 2 rats were fed plantain fried with 7 days
used oil (degraded oil; DO); and Group 3 rats were fed with plantain fried with degraded oil but treated with antioxidant vitamin C (TDO). After 11 wks of feeding, the rats were anaesthetized with chloroform and dissected. The livers were removed, weighed, crushed and centrifuged in normal saline to obtain homogenates that were used for analysis of total protein and total lipids. The results showed a significant decrease (p<0.05) in weight (g) (80.0 ± 1.4) and growth rate (g/ week) (7.3 ± 1.1) as well as a significant increase (p<0.05) in liver weight (g) in Group 2 that was fed with degraded oil compared to the control and treated degraded oil groups. The lipids/protein ratio was also significantly higher (p<0.05) in Group 3 fed with TDO (8.6 ± 1.10g/dl) compared to Group 2 fed on DO (7.2 ± 0.89g/dl); although the control, Group 1 that was fed with FVO fried plantain had the highest value (12.2 ± 0.20g/dl). Group 2 had a significantly higher (p<0.05) liver protein with a value of 0.65 ± 0.02g/dl compared to Group 3 and Group 1 with values (0.60 ± 0.06g/dl) and (0.54 ± 0.30g/dl) respectively. Results also showed that FVO had higher smoke point, lower viscosity and peroxide value that DO. The finding revealed that plantain fried with repeatedly heated oil had adverse effects on rats resulting in stunted growth as well as liver enlargement. This result might therefore have health implication in humans.
used oil (degraded oil; DO); and Group 3 rats were fed with plantain fried with degraded oil but treated with antioxidant vitamin C (TDO). After 11 wks of feeding, the rats were anaesthetized with chloroform and dissected. The livers were removed, weighed, crushed and centrifuged in normal saline to obtain homogenates that were used for analysis of total protein and total lipids. The results showed a significant decrease (p<0.05) in weight (g) (80.0 ± 1.4) and growth rate (g/ week) (7.3 ± 1.1) as well as a significant increase (p<0.05) in liver weight (g) in Group 2 that was fed with degraded oil compared to the control and treated degraded oil groups. The lipids/protein ratio was also significantly higher (p<0.05) in Group 3 fed with TDO (8.6 ± 1.10g/dl) compared to Group 2 fed on DO (7.2 ± 0.89g/dl); although the control, Group 1 that was fed with FVO fried plantain had the highest value (12.2 ± 0.20g/dl). Group 2 had a significantly higher (p<0.05) liver protein with a value of 0.65 ± 0.02g/dl compared to Group 3 and Group 1 with values (0.60 ± 0.06g/dl) and (0.54 ± 0.30g/dl) respectively. Results also showed that FVO had higher smoke point, lower viscosity and peroxide value that DO. The finding revealed that plantain fried with repeatedly heated oil had adverse effects on rats resulting in stunted growth as well as liver enlargement. This result might therefore have health implication in humans.
