Nutritive Value of Mixed Fats

The seed of sal (Shorea robusta) has attracted attention particularly because of its oil content and the potential of sal fat to function as a substitute for cocoa butter. Bhambhani et al evaluated the physical properties of a mixture of sal fat with cocoa butter and found the mixture to be on par with cocoa butter fat. Since liver fat is an essential nutrient, any search for a cheaper and suitable substitute for cocoa butter, without any loss in the nutritive value, may be worth while. Therefore an attempt has been made in the present investigation to study the nutritional and biochemical aspects of sal fat individually as well as in combination with two edible oils, namely groundnut and palm oils.