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 attieké-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 attieké-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.

This study focused on the transfer of experimental results of anaerobic digestion of liquid waste from an attiéké (steamed cassava semolina) factory to a 6 m 3 pilot digester. The experimental digester and the pilot were powered as follows: Lw + U + C (liquid waste + urine + cow dung). To the results, the experimental digester mesophilic with a progressive elimination of COD. Also, the nitrogen concentrations in the experimental reactor had little removal with alkaline pH. As for the biogas product in this digester, a volume of 3.6 m 3 was obtained with a positive flammability test. The transition from the laboratory scale to the semi-industrial scale retains the results of purification and fuel biogas production of the experimental digester.