Author(s)

Nazo Edith Kpata-Konan¹, N’Zué Benjamin Yao¹, Kalpy Julien Coulibaly², Koffi Felix Konan^3*

¹UFR Agroforesterie, University Jean Lorougnon Guédé, Daloa, Côte d’Ivoire.
²UFR Environnement, University Jean Lorougnon Guédé, Daloa, Côte d’Ivoire.
³Département Environnement et Santé, Institut Pasteur de Côte d’Ivoire, Abidjan, Côte d’Ivoire.

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.

Palm Oil, Frying, Attieké-Fish

Kpata-Konan, N. , Yao, N. , Coulibaly, K. and Konan, K. (2020) Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire). Food and Nutrition Sciences, 11, 52-62. doi: 10.4236/fns.2020.111006.