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IntroductionEdible oils are defined as a food commodity of any kind of origin, source or structure that is manufactured for human intake entirely or in portion from a fat or oil other than dairy products 1 . To prepare delicious food, edible oils are often used due to its texture and exceptional flavour attributes. For many years, people utilized oil to make the flavour of the food better 2 . It is one of the indispensable nutrition components in our daily diet 3 . The overall production of edible oil in India was 25.3 million tonnes in 2015-16 and the total area under edible oils was 26.13 million hectares. Total production of edible oils was recorded in 2013-14, which amounted to 32.75 million tonnes from 28.05 million hectares. India imported 148.2 metric tonnes of edible oils in 2015-16 and net domestic availability was 86.37 metric tonnes 4 .Adulteration in food commodities is a frequently faced problem in the current food business. Nearly all food commodities are subjected to quality problems, especially those having high commercial values 5 . The substitution of expensive materials with cheaper ingredients can be very