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مجله تغذیه و امنیت غذایی، جلد ۵، شماره ۳، صفحات ۲۳۶-۲۴۷
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Cottonseeds and Crude Peanuts Oils Production Technology and the Edible Oils Sale Conditions in Ouagadougou and Bobo Dioulasso Markets |
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| چکیده انگلیسی مقاله |
Background: This study evaluated production technologies of the refined cottonseed oils and crude peanut oils and investigated the edible oils' sales condition in markets of Ouagadougou and Bobo Dioulasso, Africa. Methods: The study was carried out by administering a questionnaire to 316 edible oil sellers in markets, 25 cottonseed oil producers, and 18 crude peanut oil producers. The production technologies and sale conditions such as brands, origins, storage, and packaging were evaluated on the basis of observations and surveys. The edible oils' sale conditions, production conditions of the peanut and cottonseed oils, as well as the means used for production of the aforesaid oils were investigated. Results: The results showed that the crude peanut oils were produced in two ways by only women (100%) using rudimentary means. However, cottonseed oils' production was of three types and mostly dominated by men (96%). The sodium hydroxide (100%), phosphoric acid (36.4%), citric acid (63.6%), filters (100%), and tonsil (80%) were used during refining cottonseed oils. In markets and other places, imported edible oils (94%) were mainly sold and 34.2% of the sellers exposed oils to the sun. Imported edible oils generally came from Ivory Coast, Malaysia, and Indonesia. So, local edible oils were faced with a great competition against the imported oils. These imported oils are from various origins and are mainly consumed with deplorable sale conditions. Conclusion: This study highlighted the production technologies and edible oils' sale conditions. The results of this study can provide the necessary information for the authorities to take measures to ensure the quality of edible oils. |
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| کلیدواژه‌های انگلیسی مقاله |
Edible oil, Crude oil, Peanut oil, Cottonseed oil |
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| نویسندگان مقاله |
| Zio Souleymane
Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Laboratory of Biochemistry and Immunology Applied Burkina Faso
| Somda Roland Siourimè
Department of Food Technology, Research Institute of Applied Sciences and Technology, 03 BP 7047Quagadougou, Burkina Faso
| Hama-Ba Fatouma
Department of Food Technology, Research Institute of Applied Sciences and Technology, 03 BP 7047Quagadougou, Burkina Faso
| Sawadogo Adama
Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Laboratory of Biochemistry and Immunology Applied Burkina Faso
| Tapsoba François
Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Laboratory of Biochemistry and Immunology Applied Burkina Faso
| Traoré Yves
Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Laboratory of Biochemistry and Immunology Applied Burkina Faso
| Savadogo Aly
Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Laboratory of Biochemistry and Immunology Applied Burkina Faso
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| نشانی اینترنتی |
http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-202-1&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
public specific |
| نوع مقاله منتشر شده |
orginal article |
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