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.

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked and .

The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of and has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased ( < 0.