Quality evaluation of used frying oils from selected hotels and restaurants in Sekondi-Takoradi, Ghana

Abstract

The study focused on the quality assessment of used frying oils in some selected hotels and restaurants in Sekondi-Takoradi. Specifically, knowledge and usage of oils among kitchen staff; determination of how often the same oil is used in cooking; ascertaining the physical properties kitchen staff look at to discard oil and assessing the physicochemical qualities of oils used by hotel/restaurant kitchen staff were sought. The study adopted a mixed method approach (quantitative and qualitative) in evaluating the quality of oils after repeated frying. Samples of used frying oils were collected from selected hotels and restaurants from the metropolis. The target population (45 respondents) were aged eighteen (18) years and above. Data was obtained by means of a self-administered questionnaire and analysis was conducted using both descriptive and inferential statistics. From the study, the FFA of the oils ranged between 0.35% and 1.4% for the oil sampled. The acid value of the oils sampled was within the range of 0.67mg KOH/g to 2.79mgKOH/ whilst The peroxide values obtained for the oil samples were within the range from 0.99 meq/kg to 12.85 meq/kg. The study revealed that respondents had a fair idea or knowledge on what to look for when selecting a good cooking oil on the markets. Most consumers of cooks believe that it is easy to dispose used oils by using them for preparing ‘shito’ and other sauces regardless of the health implication. The study therefore recommends that cooks should not continue reusing cooking oils over and over again since reusing over a period of time produces reactions that are harmful or injurious to the health of the human consumptions.