Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality.

The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (), olein, stearin, and sesame ( L.) oils, to limit thermal oxidation of their lipids.