Knowledge, Attitudes, and Hygienic Practices of Boiled Hypocotyls (Borassus aethiopum Mart) Vended in the Streets of Cotonou City and Its Outskirts, Benin

Table 2

Material and inputs used in the hypocotyl transformation and hygienic knowledge of vendor.

Parameters		Frequency	Percentage	95 Confidence Interval
				Lower bound	Upper bound
Equipment reserved only for the transformation	No	30	10.0	3.3	17.3
	Yes	270	90.0	82.7	96.7
Place of transformation	Outdoors	125	41.7	26.7	52.3
	Kitchen	175	58.3	47.7	73.3
Washing with detergent	No	5	1.7	0.0	5.7
	Yes	295	98.3	94.3	100.0
Knowledge about handwashing	No	10	3.3	0.0	7.3
	Yes	290	96.7	92.7	100.0
Knowledge about hygiene	Yes	300	100.0	100.0	100.0
Water used for the transformation	Well water	115	38.3	24.3	48.3
	Tap water	185	61.7	51.7	75.7
Well water treatment	Adding javel	10	3.3	0.0	8.3
	Adding alum	35	11.7	4.3	19.0
	None	70	23.33	76.0	92.3
Frequency of cleaning of utensils	Rarely	15	5.0	0.0	11.3
	Often	285	95.0	88.7	100.0
Packaging of the hot tubers	In bulk and covered by a plastic bag	15	5.0	0.0	10.7
	Bulk and covered by a not drilled painting	20	6.7	1.0	14.7
	Others	45	15.0	6.7	24.0
	Bulk and covered by a drilled painting	220	73.3	63.7	84.0