Physical properties like physical state at 250
C/ 1Atm, colour, odour, solubility, miscibility and physicochemical properties like density /specific gravity, viscosity, flash point, boiling point, saponification value, unsaponifiable value, iodine value, colour (Lovibond tintometer), peroxide value and refractive Index Corn oil were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the nutritional, physicochemical, and sensory properties of the oil. The physicochemical analysis showed color values were 3.0 red maximum, density (g/mL)/specific gravity were 0.918 at 250
C, viscosity (millipoise) were 114.00, flash point were 305, boling point were 148 0
C, saponification value (mg) were 153.6, unsaponifiable value ( gm ) were 2.2, iodine value (g) were 15.77, peroxide value (meq/kg) were 0.165, refractive index (400
C) were 1.466. The analyses of fatty acid profile showed higher lenoleic acid, oleic acid and palmitic acid contents and saturated fatty acid were 15.282, unsaturated fatty acid were 84.717 present in corn oil.