EVALUATION OF LEVEL OF RANCIDITY OF EDIBLE OIL IN SOME FRIED SNACKS FOOD

This work evaluated the level of rancidity edible oil in six (6) fried snacks food, namely, beans cake (Akara), groundnut (Kuli-kuli), bread buns, fish, yam chips and potatoes chips, purchased from hawkers Wukari, Taraba State, Nigeria.. The indicators their ranges samples obtained, include, Acid Value (4.10 – 6.90 mgKOH/g), Free Fatty (2.05 3.45 Peroxide (12 46.60 mEq/kg), Moisture Content (4.00 44.30 %), Conductivity (0.14 1.58 µS/cm) Viscosity (26.20 56.50 mm2/S). results obtained suggested that foods contain hazardous secondary oxidative products, an implication food sample has become rancid as such, unsafe for human consumption. reason given this is been used frying too many times instead recommended two times. values study far exceeded stipulated standard acceptable by WHO, FAO INSO. It therefore public should be advised educated twice discarded not again. Also, Policy makers relevant authorities develop a device in-situ determination checking quality restaurants without going to laboratory.