ABSTRACT

 This study was carried out to evaluate some attributes of local seed oils (palm oil, palm kernel oil, and groundnut oil) in the production of mayonnaise. Mayonnaise was prepared from blending of oil with water using egg yolk as an emulsifier. Other ingredients like salt, sugar, vinegar. white pepper and onion flavour were added. Three type of mayonnaise made from the three oil samples were stored for three months and their hydrolytic and oxidation ye rancidity were determined. Results obtained immediate increase in free  acid from O.O2% iii palm kernel oil mayonnaise to as high as I .27% in groundnut oil mayonnaise. spp., 8o1rvi,s •spp. and yeast were identified from microbial analysis of stored samples. The peroxide value increased as follow's: groundnut oil mayonnaise > palm oil mayonnaise > palm kernel oil mayonnaise, with the maximum value of 65mg per kg obtained in groundnut oil mayonnaise. The rancidity test carried out indicated negative. The sensory evaluation result showed that local oil mayonnaise were not significantly difference among each other in all attributes. The observable changes during storage are oil separation id gas production.