Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil

 This study investigated the consumer awareness, consumption pattern and the quality of unrefned groundnut oil in  comparison with soybean, sesame oil and palm olein obtained from stores in Ilorin South Local Government Area of Kwara  State, Nigeria using a structured questionnaire administered to 400 respondents. Approximately 36% of the respondents  claimed to know that oil from groundnut oil is diferent from other vegetable oils. A greater number of the respondents  (47%) do not consume oil from groundnuts. About 54% of the respondents use palm olein, which could be due to its  availability in the market. Oil type did not signifcantly (p>0.05) afect the sensory properties of fried chicken. This study  provided information on the consumption pattern of groundnut oil and revealed misconceptions about the presence  of cholesterol in groundnut oil. Future studies are essential to educate consumers that groundnut oil is cholesterol-free