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responsible for the sharp unpleasant odour, and the characteristic taste of rancid oil. If nothing were done to retard the process the rancidity may increase ... additive and inter-molecular, but yet it could hardly be said that rancid groundnut oil is not groundnut oil. It would undoubtedly be very

unfit for humand consumption due to oxidative charge because of which the rancidity increases to a considerable extent The fact that nothing is done ... none the less remained groundnut oil even though because of the increased rancidity it may become unfit for human consumption. Ground nut oil is generally

from sediments or suspended matter. It shall also be free from rancidity. It shall also be free rancidity. It shall also be free from added