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.