Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.



  • Terver Daniel Department of Physics, Faculty of Science, Benue State University, PMB 102119, Makurdi, Nigeria.
  • F. Eriba-Idoko Department of Physics, Benue State University, Makurdi
  • J. O. Tsor Department of Physics, Benue State University, Makurdi
  • S. T. Kungur Department of Physics, College of Education, Katsina-Ala, Benue State
  • E. O. Enokela Department of Physics, Benue State University, Makurdi
  • F. Gbaorun Department of Physics, Benue State University, Makurdi
  • E. C. Hemba Department of Physics, Federal College of Education, Pankshin, Plateau State
  • A. A. McAsule Department of Physics, Federal University of Agriculture, Makurdi, Benue State
  • N. S. Akiiga Department of Physics, Federal University of Agriculture, Makurdi, Benue State
  • P. O. Ushie Department of Physics, Faculty of Physical Sciences, Cross River University of Technology, Calabar


Cooking Oil, Frying, Brookfield Viscometer, Viscosity and Temperature


The viscosity, density and specific gravity of different brands of cooking oil samples locally sourced for in Makurdi have been measured with respect to change in temperature. The viscosity of the different brands of cooking oil was measured with the instrumentality of Brookfield Viscometer. The density and specific gravity were evaluated using the mass of the sampled oil obtained with the help of the density bottle. The result showed a pattern of rapid decrease in viscosity with increase in temperature for the oil samples, while density decrease is observed to be almost linear with increase in temperature for all samples. Amongst the sampled cooking oils, palm kernel showed the least viscosity of 8.6 Pascal-second when measured at 45.200C. This illustrates that palm kernel oil has a relatively low viscous nature at 45.200C as compared to other samples used in this work but cannot be recommended to be used as lubricants in vehicles in place of gasoline because they have very low viscous nature within temperatures far less than 100 0C.


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How to Cite

Terver Daniel, F. Eriba-Idoko, J. O. Tsor, S. T. Kungur, E. O. Enokela, F. Gbaorun, E. C. Hemba, A. A. McAsule, N. S. Akiiga, & P. O. Ushie. (2021). Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria. Journal of the Nigerian Society of Physical Sciences, 3(4), 469–476. https://doi.org/10.46481/jnsps.2021.298



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