Dagmawit Fekadu¹, Solomon Abera¹ and Helen Weldemichael²*

¹Department of Food Technology and Process Engineering, Haramaya University, Ethiopia
²Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

*Corresponding Author: Helen Weldemichael, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia.

Received: May 09, 2023; Published: June 27, 2023

Abstract

Fried food vendors frequently use the same frying oil to save money, which can harm health due to the formation of lipid peroxidation products. This study aimed to determine the level of knowledge and practice of fried food vendors about the quality of frying oils. The findings of the research showed that 100% of the respondents used palm oil for frying operation, 56.7% used their frying oil 10-20 times, 25% used it 5-10 times, 18.3% used using 2-4 times, 94.23% the respondent was using a mix of fried oil with new oil without a filter for frying purposes. The level of awareness and practice of fried food vendors regarding oil quality needs to be improved. As a result, public health officials should go out into the field and directly teach fried food vendors about the dangers of repeated heating oil.

Keywords: Frying; Food Vendors; Oil Type; Reuse Oil

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Citation

Citation: Helen Weldemichael., et al. “Evaluating Fried Food Vendors’ Knowledge and Practices in Harar City, Ethiopia, Regarding the Quality of Frying Oils".Acta Scientific Nutritional Health 7.7 (2023): 102-107.

Copyright

Copyright: © 2023 Helen Weldemichael., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.