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

Samson A. Oyeyinka; Ruth O. Agabje; Adeshola A. Babayeju; Deborah O. Opaleke; Fausat L. Kolawole; Abdulhameed A. Badmos; Patrick B. Njobeh; Oluwafemi A. Adebo

doi:10.1007/s44187-024-00118-3

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

Samson A. Oyeyinka, Ruth O. Agabje, Adeshola A. Babayeju, Deborah O. Opaleke, Fausat L. Kolawole, Abdulhameed A. Badmos, Patrick B. Njobeh, Oluwafemi A. Adebo

Biotechnology and Food Technology

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

Abstract

This study investigated the consumer awareness, consumption pattern and the quality of unrefined 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 different 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 significantly (p > 0.05) affect 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.

Original language	English
Article number	50
Journal	Discover Food
Volume	4
Issue number	1
DOIs	https://doi.org/10.1007/s44187-024-00118-3
Publication status	Published - Dec 2024

Keywords

Consumer survey
Groundnut
Physicochemical properties
Vegetable oils

ASJC Scopus subject areas

Agricultural and Biological Sciences (miscellaneous)
Agronomy and Crop Science
Aquatic Science
Biochemistry, Genetics and Molecular Biology (miscellaneous)

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10.1007/s44187-024-00118-3

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title = "Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil",

abstract = "This study investigated the consumer awareness, consumption pattern and the quality of unrefined 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 different 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 significantly (p > 0.05) affect 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.",

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AU - Oyeyinka, Samson A.

AU - Agabje, Ruth O.

AU - Babayeju, Adeshola A.

AU - Opaleke, Deborah O.

AU - Kolawole, Fausat L.

AU - Badmos, Abdulhameed A.

AU - Njobeh, Patrick B.

AU - Adebo, Oluwafemi A.

PY - 2024/12

Y1 - 2024/12

N2 - This study investigated the consumer awareness, consumption pattern and the quality of unrefined 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 different 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 significantly (p > 0.05) affect 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.

AB - This study investigated the consumer awareness, consumption pattern and the quality of unrefined 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 different 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 significantly (p > 0.05) affect 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.

KW - Consumer survey

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KW - Physicochemical properties

KW - Vegetable oils

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

Abstract

Keywords

ASJC Scopus subject areas

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