Abstract

Most vegetable oils, nutritionally valuable, but not ideal in their original forms due to imbalanced fatty acid compositions. Considering this limitation, a new approach was explored that involved the blending of palm oil with sunflower and groundnut oils to achieve a healthier fat profile. The goal was to create blends that align with the World Health Organization’s (WHO) recommended ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA), which is 1:1.3:1. The resulting oil blends not only matched this target but also brought together antioxidant-rich palm oil with the heart-healthy traits of sunflower and groundnut oil. This blending strategy offers a promising solution for both everyday cooking and nutritional interventions aimed at promoting public health.