{'fraction_non_alphanumeric': 0.03019538188277087, 'fraction_numerical': 0.0008880994671403197, 'mean_word_length': 4.341232227488152, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

The purpose of this article is to compare the quality of three edible 
oils derived from palm oil in Daloa’s city. The methodological approach of the 
article includes, on the one hand, a field survey determining the most used 
oils and the number of frying carried out by the attieke-fish sellers. On the 
other hand, the physico-chemical parameters (refractive index, iodine index, 
saponification index, acid index and peroxide index) of these oils were 
determined. As a 
result, the most used oils are A, B and C and are heated at least 3 times by 
the attieke-fish sellers. After repeated heating, the values of the peroxide, 
saponification, refraction, iodine indices of oils A and B do not match those 
of the codex with the exception of the acid value. For oil C, only the acid and 
iodine indices correspond to the codex standards. Overall, the results of the 
study clearly show that the repeated heating of these oils has an influence on 
the different physico-chemical properties studied.