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Abstract
This study investigated the proximate, nutritional and sensory properties of mayonnaise produced with varying blends of sesame oil and olive oil to enhance its health benefits and consumer acceptability. The mayonnaise formulations included 100% pure olive oil as sample A, 100% sesame oil as sample B, 50:50 % olive to sesame oil blends ratio as sample C, 75:25% olive to sesame oil blends as sample D, 25: 75% olive to sesame oil as sample E and purchased commercial Bama Mayonnaise as sample F which served as the control. The proximate analysis revealed significant variations in moisture (15.67% to 19.55%), fat (46.90% to 68.90%), and protein (4.20% to 18.533%) contents among the samples. Sensory evaluation indicated that the type of oil used significantly (p<0.05) affected the flavor, texture, and overall acceptability of the mayonnaise, with blends generally preferred while the control sample had the highest acceptability, the sesameolive oil blends exhibited moderate consumer preference, indicating their potential for health-conscious markets. Sesame oil-based samples were rich in protein, sodium, and potassium, while olive oil contributed high calcium levels. Blended samples achieved balanced profiles, offering improved nutritional qualities. This study highlights the feasibility of using sesame and olive oil blends in mayonnaise production to achieve nutritionally enhanced and acceptable alternatives to conventional formulations. Further investigations into the shelf-life and stability of these blends are recommended to optimize their industrial applications.