Edible oil is the most widely consumed food in worldwide. However, high-temperature cooking of fat results harmful compounds. This extended cooking times caused chemical and physical reactions at high temperatures. Additionally, heat-labile chemical compositions such as phenolic compounds, fatty acids, and essential amino acids gradually changed. High cooking temperatures have a real impact on the flavor quality and stability of the oil. But, applying antioxidants and inhibitors slows down the oxidation of frying oil at lower temperatures. The primary goal of this review process was to create awareness among the public and regulatory bodies about the extent to which oil based food processed at high temperatures for long time degrades food quality and endangers consumers. To address the problem of deep fat frying, the various earlier research works were well reviewed. The results of this study were thoroughly examined and concluded that cooking fat for a long period of time reduced its quality and increased the risk of non-communicable diseases. Thus, to lower the amount of free radicals in oils, frying them for a short period of time and using antioxidants. Also, it is critical to implement food quality control policies and educate community to safeguard the health of consumers.

Bulla porridge is a traditional food item often made from bulla paste, which is primarily obtained from fully matured Enset (Ensete ventricosum) plants. It is high in carbohydrates but low in protein. This study aimed to improve the nutritional value and sensory attributes of bulla porridge. 5 kg of bulla paste was collected from Gurage zone, Ezha woreda, Ethiopia. The experiment included seven treatments: T1 (100% water), T2 (85% Acidic Whey & 15% Water), T3 (70% Acidic Whey & 30% Water), T4 (55% Acidic Whey & 45% Water), T5 (40% Acidic Whey & 60% Water), T6 (25% Acidic Whey & 75% Water), and T7 (10% Acidic Whey & 90% Water). The moisture, ash, crude protein, calcium, iron, and zinc content of acidic whey blended bulla porridge ranged from 0.54% to 1.65%, 0.33% to 4.65%, 0.43% to 1.43%, 177.60 to 530.50, 9.37 to 24.51, and 0.69 to 2.34, respectively. The highest sensory attribute scores were 8.33 for appearance, 8.47 for color, 7.87 for taste, 8.07 for odor, 8.07 for texture, and 8.15 for overall acceptability. Bulla porridge with 70% acidic whey and 30% water showed a 16% increase in protein, 35% increase in calcium, and 7% increase in zinc. Bulla porridge made with acidic whey can be significantly improved in terms of protein content and sensory acceptability compared to the control.

Faba bean (Vicia faba L.) is an important pulse crop in Ethiopia, widely used in traditional foods and with potential for food-processing and industrial applications. This study evaluated ten faba bean varieties for physical and functional properties, chemical composition, and anti-nutritional factors, using standard methods. Data were analyzed using one-way analysis of variance (ANOVA), followed by Tukey’s post hoc test at p < 0.05. Significant varietal differences were observed across the evaluated parameters. Bulk density ranged from 1.13 to 1.24 g/mL, with Degaga showing the highest and Hachalu the lowest value. Particle size (Dx50) ranged from 21.8 to 32.2 μm, with Bulga 70 and Walki showing the finest and Ashebeka the coarsest particles. Water absorption capacity ranged from 0.55 to 0.96 g/g, being highest in Walki and lowest in CS20DK, while oil absorption capacity ranged from 1.03 to 1.63 g/g, with Ashebeka and Didia recording the highest and lowest values, respectively. Foaming capacity ranged from 60 to 72%, with Tumsa showing the highest value, whereas foam stability was highest in Bulga 70 and Hachalu. Peak viscosity ranged from 154 to 431 RVU, with Moti and Bulga 70 showing the highest values and strong paste-forming potential. Protein content ranged from 20.09 to 25.73%, with Hachalu the lowest and Numan the highest protein content. Phytate content ranged from 319.08 to 375.31 mg/100 g, with Tumsa and Bulga 70 recording the lowest and highest values, respectively. Tannin content ranged from 0.02 to 0.45 mg/g, with Degaga and Numan showing the lowest and highest values, respectively. Overall, Moti and Bulga 70 showed strong potential for thickening and paste-based applications, while Bulga 70 and Hachalu were promising for foamed products. Therefore, these findings support targeted selection of faba bean varieties for specific food-processing and industrial applications.