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Authors
Oyeyinka, Samson A.
Agabje, Ruth O.
Babayeju, Adeshola A.
Opaleke, Deborah O.
Kolawole, Fausat L.
Badmos, Abdulhameed A.
Njobeh, Patrick B.
Adebo, Oluwafemi A.
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Article History
Received: 25 February 2024
Accepted: 5 June 2024
First Online: 3 July 2024
Declarations
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: The study proposal was presented within the Departmental Research and Ethical Committee and was approved by ethical committee of the Department of Home Economics and Food Science, University of Ilorin, Nigeria in accordance with the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods (). All participants used in the sensory evaluation were duly informed of the allergenicity of the vegetable oils and their consent were obtained prior to the evaluation. For those who participated in the sensory and survey, they were informed that their identities would not be revealed as they were only needed to gather relevant information about the consumption pattern of vegetable oil. Those used for sensory evaluation were regular consumers of fried chicken.
: The Authors declare no comperting interests.
