Physiochemical Properties of some Vegetable Oils and Their Blends

In the present study, blending of palm oil was done with palm kernel oil, soyabean oil and groundnut oil. Palm oil was blended with palm kernel oil, soyabean oil and groundnut oil in three different proportions i.e., PO:PKO (70:30, 90:10 and 50:50); PO:SO (70:30, 90:10 and 50:50) and PO:GO (70:30, 90:10 and 50:50). Physio-chemical characteristics of individual oils and their blends were determined. Saponification value was highest in groundnut oil and lowest in soyabean oil. Iodine value was lowest in palm kernel oil and highest in soyabean oil. Soyabean oil had the highest peroxide value and groundnut oil had the lowest peroxide value. Free fatty acid value was highest in soyabean oil and lowest in palm oil. Soyabean oil had the highest conductivity and palm kernel oil had the lowest conductivity. Density was highest in palm kernel oil and lowest in soyabean oil. There was a general positive effect of the physio-chemical properties of the blends making the blends more effective for cooking, health and last longer. Therefore blending of vegetable oil has an effect on the physio-chemical properties