Author : Emelike n.j.t., ujong, a.e. & achinewu s.c.
Keyword : Knowledge; practice; frying; oil
Subject : Food science
Article Type : Original article (research)
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Abstract : It is a common practice amongst fried food vendors to use the same frying oil repeatedly to save cost which may be harmful to health due to the generation of lipid peroxidation products. This study was designed to examine the level of knowledge and practice of local fried food vendors regarding the quality of oils used for frying. The study population comprised of all 50 fried food vendors in D/line, Port Harcourt Local Government of Rivers State. A purposive sampling technique was adopted to select fifteen respondents for the study. The instrument for data collection was a structured questionnaire which was validated by lecturers from the Department of Food Science and Technology, Rivers State University, Port Harcourt. The findings of the research showed that 66.7% of the respondents used king’s refined oil for frying operation with 80% selecting their chosen oil on the basis of durability while 20% were on the basis of price. The level of knowledge and practice of fried food vendors regarding the quality of oil needs to be improved, in key areas such as preference of oil for frying, frequency of use and change of oil, treatments to extend shelf-life of oil and current frying practices. However, they showed good knowledge in other key areas such as storage pattern of re-used oil and practices used during re-use of oil. Therefore, public health officials should go to the field and educate the fried food vendors individually about the perils of using repeatedly heated cooking oil.
Article by : Anim Ekpo Ujong
Article add date : 2020-07-19
How to cite : Emelike n.j.t., ujong, a.e. & achinewu s.c.. (2020-July-19). Knowledge and practice of local fried food vendors in d/line, port harcourt, rivers state regarding the quality of oils used for frying. retrieved from https://www.openacessjournal.com/abstract/42