A study of heated vegetable oils used by street vendors in frying foods in Lome, Togo

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Abstract

This study has focused on the chemical changes which occurred in the oils which were subjected to repeated heatings by the female sidewalk vendors in Lome. In addition, a comparison was made between the oils used by the street vendors and the oils used in restaurants and hotels. The results show that iodine values are low suggesting a destruction of unsaturation. Peroxide values indicate the oxidation state of oils subjected to frying.

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APA

Lamboni, C., Kétévi, A., Awaga, K., & Doh, A. (1999). A study of heated vegetable oils used by street vendors in frying foods in Lome, Togo. Bulletin of the Chemical Society of Ethiopia, 13(2), 173–177. https://doi.org/10.4314/bcse.v13i2.21071

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