Abstract:This study investigated the possible use of shea butter for fried plantain chips production as well as comparative assessment of their quality characteristics. Mature green plantain was peeled and chipped followed by deep-frying using three different vegetable oils (shea butter, soybean oil and palm oil) individually. The respective fried plantain chips were then evaluated for their quality attributes. The fat content of fried plantain chips from shea butter (FPC-Shea) was 19.79% while that from FPC-Soy (plant… Show more
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