Browsing by Author "Akwashiki M. A"
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Item Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage(2019-08-13) Oshibanjo D. O.; Olusola O. O; Luka J. S.; Adesope A. I.; Lawrence Abegunde; Gbeffe K. A; Adeniyi A. K; Akwashiki M. AAims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely _____________________________________________________________________________________________________