Commonly Used Cooking Fuels and Their Impact on Nutritional and Sensorial Qualities of Food

Prior to consumption, most food commodities are cooked to enhance their nutritional, sensory, and safety attributes. Since the discovery of fire, cooking methods have evolved alongside urbanization and the population growth. The energy ladder theory outlines this progression, starting with traditional biomass, followed by petroleum-based products like kerosene and LPG, and eventually the introduction of electricity. Additionally, solar energy has emerged as an alternative cooking source. This paper reviews recent trends in household cooking energy sources, appliances, and their comparative efficiencies, with a focus on how these energy sources impact the nutritional and sensory qualities of food. Cleaner cooking fuels, such as LPG and electricity, have become increasingly popular due to their lower emissions, higher efficiency, and greater convenience. However, biomass, particularly firewood, remains the dominant energy source in low and middle-income countries. Despite the growing use of cleaner energy sources, the effects of various energy sources on the nutritional and sensory properties of food are still insufficiently studied. To compile the information presented in this review, peer-reviewed articles and relevant literature were selected based on their focus on the effects of different cooking energy sources, such as firewood, kerosene, LPG, and electricity, on food properties. Priority was given to empirical research providing comparative analyses. The findings indicate that modern energy sources, such as electricity, result in higher nutrient retention and better preservation of sensory qualities compared to traditional energy sources like firewood. Further studies are recommended to deepen our understanding of how these energy sources influence the nutritional and sensory characteristics of food, particularly in diverse cultural and economic contexts.