The influences of street food vendor frying equipment on the quality of frying oil.

This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents.

Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia.

Kocho is a traditional product in Ethiopia, prepared by fermenting parts of 'false banana' plants (). Fermentation practices of kocho vary depending on the region of Ethiopia. In this study, 14 kocho samples originating from four different areas were investigated.