A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi

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dc.contributor.author Katenta, Sydney
dc.date.accessioned 2022-02-07T06:36:56Z
dc.date.available 2022-02-07T06:36:56Z
dc.date.issued 2017-09-12
dc.description A research project report submitted to the College of Natural Sciences in partial fulfillment of the requirements for the award of the degree of Bachelor of Science in Industrial Chemistry of Makerere University. en_US
dc.description.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. en_US
dc.identifier.citation Katenta, S. (2017). A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi. (Unpublished Undergraduate Dissertation). Makerere University, Kampala, Uganda. en_US
dc.identifier.uri http://hdl.handle.net/20.500.12281/11147
dc.language.iso en en_US
dc.publisher Makerere University en_US
dc.subject Research Subject Categories::NATURAL SCIENCES en_US
dc.subject cooking oil en_US
dc.subject polar compounds en_US
dc.subject acidity en_US
dc.subject free fatty content en_US
dc.subject peroxide value en_US
dc.subject used edible oil en_US
dc.subject edible oil en_US
dc.subject edible oil quality en_US
dc.title A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi en_US
dc.type Thesis en_US
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