Abstract

Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 and 10 min in refined palm oil. The results obtained showed that β-carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is more important when the thickness of the slices is reduced. Water losses and lipids absorption depend also on the temperature, duration of frying, thickness of plantain and the maturation stage of the plantains. Optimum frying conditions were plantain slicesthickness of 1 mm, frying temperature of 150°C for 5 to 7 min.

Key words: Plantain, frying, chips, β-carotene, vitamin C.