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Ghee is the essential part of human diet. It has been used in ayurvedic medicine for centuries. The physicochemical properties of various samples of ghee available in Pokhara valley were studied. The physicochemical properties such as, saponification value, ester value, acid value, peroxide value, density, melting point, colour and odour determined by using AOCS method and these values are compared with standard values given by FAO/WHO. The result showed that the chemical parameters of ghee such saponification value, peroxide value, ester value and acid value do not meet the standard value set by WHO/FAO. The physical parameters such as density of some ghee samples do not meet standard value given by WHO/FAO. While the sample of local ghee, Safal ghee and Luscun ghee were free of adulteration with vanaspati products. The values of chemical parameters suggest the possibility of inferior quality of ghee available in Pokhara valley. This study shows the current market of ghee. This study serves as the foundation for quality control and provide awareness in this region.
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Baral et al. (2026) studied this question.
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