A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi
Abstract
Objective of the research project: It is aimed at assessing the quality of edible oil used in restaurants or takeaways.
Specific objectives:
This research has to determine the following parameters in the cooking oil i.e. polar compounds, acidity and free fatty content as well as peroxide value.
Conclusion:
According to the research most oils were not safe to be reused yet these restaurants kept reusing it.