TITLE:
Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)
AUTHORS:
Nazo Edith Kpata-Konan, N’Zué Benjamin Yao, Kalpy Julien Coulibaly, Koffi Felix Konan
KEYWORDS:
Palm Oil, Frying, Attieké-Fish
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.1,
January
17,
2020
ABSTRACT: The purpose of this article is to compare the quality of three edible
oils derived from palm oil in Daloa’s city. The methodological approach of the
article includes, on the one hand, a field survey determining the most used
oils and the number of frying carried out by the attieké-fish sellers. On the
other hand, the physico-chemical parameters (refractive index, iodine index,
saponification index, acid index and peroxide index) of these oils were
determined. As a
result, the most used oils are A, B and C and are heated at least 3 times by
the attieké-fish sellers. After repeated heating, the values of the peroxide,
saponification, refraction, iodine indices of oils A and B do not match those
of the codex with the exception of the acid value. For oil C, only the acid and
iodine indices correspond to the codex standards. Overall, the results of the
study clearly show that the repeated heating of these oils has an influence on
the different physico-chemical properties studied.