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

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.