Influence of processing and palm oil on the carbonyls and fatty acids in Nigerian cassava foods

Abstract

Monocarbonyls, free fatty acids and total fatty acids were determined for traditionally and mechanically processed gari, lafun, and crude palm oil. n-Alkanals and 2-alkanones were most abundant in the cassava foods, and unsaturated aldehydes contributed by palm oil to yellow gari were observed to a limited extent. 2-Alkanones were not found in the palm oil, which indicated that they arise through the fermentation processes. Mechanically processed gari exhibited a total fatty acid profile generally similar to traditionally processed gaff.