CHAPTER ONE

INTRODUCTION

1.1   Background to the Study

        Vegetable oils have wide application in foods where they are used in frying, cooking, salad dressing, shortening of pastry e.t.c (Baker et al., 1997). They mainly consists of lipids with some other minor components including antioxidants, colorants, flavours and emulsifiers (O. Fashina et al., 2006). Some of these compounds occur naturally and some are added during manufacturing process. The presence of hydrocarbons or mineral oils such as n-alkenes in vegetable oils has also been reported (Johnson et al., 2009).

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