Qualitative detection of frying oil composition used for fried grasshopper (Oedalense senegalenes krauss) using FTIR spectra in Maiduguri, Borno state, Nigeria.

  • Ebenso, I. E.
  • Daja, A.
  • Sodipe, O. G.
  • Umoren, E. P.
  • Akpan, I.P.
  • Musa, I. A.
  • Ademolu, K.O.
Keywords: Grasshopper, Oil composition FTIR, Deep-frying, Maiduguri


Grasshopper is a micro livestock, rich in animal protein that is consumed as a delicacy, processed using deep-frying as a popular cooking method. The 100 g each of fried grasshopper (Oedalense senegalenes krauss) consisted of 4 treatments of laboratory single session deep-fried grasshoppers in covered utensils using commercial refined vegetable oil at 1600C for 2 minutes were used as control; while non- control samples were locally purchased from 3 ready-to- eat repeated-sessions of deep-fried grasshopper retail outlets in Maiduguri opposite Post Office, Wulari and Bulumkuttu respectively. Samples of grasshoppers were ground to powder and oil was extracted using soxhlet method and analyzed for quality to identify primary functional groups using Fourier Transform Infrared (FTIR) spectrometer. Distance variation in aberration characteristics of non-control oils indicated strong wide band for the O-H stretch around 2540 cm-1 (2500-3300 cm-1) for the carbonyl functional group and a strong C-N stretch (1180-1360 cm-1) which produced heterocyclic aromatic amine (HAA). Both functional groups constitute a serious health risk in overheated oil. For food safety and public health advocacy when cooking, frying oil should be discarded after one time use.


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How to Cite
Ebenso, I. E., Daja, A., Sodipe, O. G., Umoren, E. P., Akpan, I.P., Musa, I. A., & Ademolu, K.O. (2024). Qualitative detection of frying oil composition used for fried grasshopper (Oedalense senegalenes krauss) using FTIR spectra in Maiduguri, Borno state, Nigeria. Nigerian Journal of Animal Science and Technology (NJAST), 6(4), 74 - 81. Retrieved from http://njast.com.ng/index.php/home/article/view/297