Abstract
<title>Abstract</title> <p>Banana (Musa-sapientum L) is a typical climacteric fruit that highly cultivated and mostly accepted fruit due to sensorial acceptability and nutritional value. There is no well shelf stabledalue banana products were developed. The aim of this study was to e effects of frying time and layering of Moringa leaf powder on free fatty acid, peroxide value and total carotenoids on banana chips. In this study the two to three levels; moringa leaf powder layers (3% & 6%) and three levels of frying time (1.5, 2, & 2.5 minutes) were combinated. The results showed that the banana chips had free fatty acid (0.19g/100g–1.19g/100g), per oxide value (0.78g/100g–1.79g/100g) and total carotenoid contents (50.59µg /g- 373.10 µg /g). The FFA and PV of banana chips were negatively affected by concentration of MLP. On the other hand, the fat content of banana chips resulted higher through frying time due to the replacement of moisture with frying oil. The increased concentration of moringa leaf powder somehow reduces the losses of total carotenoids.The layering of moringa leaf powder during prolonged frying to banana chips for improves oxidative stabilities and without compromising the total carotenoid contents of banana chips</p>