Abstract
The study focuses on the physicochemical properties of the Multi-Sourced Edible Oils (MSEO), the oils selected for this study are cold-pressed groundnut oil and gingelly oil in different proportions. The fatty acid profile and the sensory evaluation of the blended oils were also carried out. The physicochemical property assessment reveled that both the MSEO samples 1 and 2 were desirable and was well-suited for cooking purposes. The fatty acid profile of the MSEO 2 was found to be more superior than that of MSEO 1 with high level of PUFA content. Hence the MSEO sample 2 with 60% cold-pressed gingelly oil and 40% cold-pressed groundnut is proven to be the superior blend of the two.
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