Assessment of chemical indexes and organoleptic characteristics of soybean oil from soybean varieties cultivated in Ibadan, Nigeria

Abstract

Soybean oil is popularly used for the processing of margarine, shortenings and soaps, but there is limited
information about some quality attributes of the oil. soybean oil was processed from four popular varieties
and evaluated for chemical indexes (saponification, Acid, peroxide and iodine values) and sensory
characteristics by untrained male and female adults TGX 1440-1E had the lowest saponification value of
(96.78 mgKOH/g) and Samsoy 2 had lower acid (2.79%), peroxide (0.03 Meq/g) and iodine
(9.89wigs).Samsoy 2 was best preferred with reference to colour, taste, flavour and texture. Samsoy 2 has
better quality attributes and could be recommended to soybean oil consuming areas.