Knowledge, attitudes and practices of processors of deep-fried fish and potato chips with regard to cooking oil quality – A case of Kampala District, Uganda

Abstract

It is a common practice amongst processors of deep-fried foods to recycle cooking oil to save costs. However, the quality of the oil deteriorates with every frying cycle yielding by-products that have harmful effects on human health. This study evaluated the knowledge, attitudes and practices of processors of deep-fried potato chips and fish in the five divisions of Kampala with regard to recycled cooking oil quality. A face-to-face interview with 301 processors was conducted. The majority (84.4 %) were females and more than half (52.7 %) were aged 19–28 years. Most processors (70.8 %) deep-fried potato chips and up to 78.9 % had less than 5 years’ experience in the business. The processors had sufficient knowledge (average score = 65.6 %) and attitudes (67.7 %) with regard to oil quality. The self-reported practices were just above the average score (54.8 %). Most (71.8 %) were not aware of the good quality characteristics of cooking oil. Most of the processors (87 %) kept cooking oil on heat for longer than is recommended. There was no significant relationship between knowledge and attitudes (p > 0.05). However, significant relationships (p˂0.05) between knowledge and practices and between attitudes and practices were observed. Therefore, this study showed that sufficient knowledge and attitudes on cooking oil quality amongst the processors in Kampala did not necessarily translate into good practices. Behavioral change communication and training on food safety practices may be essential in promoting the adoption of appropriate practices by processors.