ABSTRACT
Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked washed dehulled grind mixed with ingredients and fried in the various oil samples. The results of sensory evaluation and proximate analysis indicate a level of significant difference with WOW XOX and YOY having the following results Protein 10.39 a 9.36b 9.26b fat: 22.72b 27.
