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61 The effect of microwave, grilling, steaming and shallow fat frying was evaluated on lipid content and oxidation and also fatty acid composition in S. commerson. Total lipid content was 2.31, 4.02, 2.62, 3.60 and 4.77 % for raw and microwave cooked, grilled, steamed and shallow fat fried samples, respectively. The FFA, PV and TBA content was 4.32 %, 3.00 meq/kg and 0.60 mg/kg in raw samples. There was no significant difference in FFA content between raw sample and grilled, steamed and friedfatcat:e4bwcwezpnfi3hgxwn7fwc3q6e