Fast Food Shops Research Articles

Dietary practices of children and adolescents residing in an area of Chakdaha Block, Nadia district, West Bengal.

Childhood and adolescence are crucial developmental stages during the life course. They develop and establish lifelong dietary and lifestyle habits. Unhealthy food environments that influence the risk of obesity and other nutrition-related NCDs by affecting the dietary patterns. Assessment of dietary patterns and factors affecting them will help to provide targeted interventions to improve the same. A community-based cross-sectional study was conducted among children aged more than 6 months and adolescents by interviewing their mothers regarding the dietary patterns. A two-stage sampling method was followed for selection of the participants. A total of 325 participants were interviewed. Dietary diversity (DD) was present in 55.4% of the participants. Children of mothers who were educated beyond middle school (aOR = 3.81 (1.87-7.73), P = 0.000) and children who stayed in a joint family (aOR = 1.73 (1.11-2.72) P < 0.05) had higher odds of having dietary diversity in their diet, after adjusting for age and sex. Fast food shop location (aOR = 0.14 (0.05-0.38), P value = 0.000) was found to have a significant association with fast food intake among participants. Children and adolescents residing in the study area have a distinct dietary pattern compared to prevalent dietary practices in India. To improve dietary diversity of children and adolescents, maternal education, family dynamics, and community food environment, which include fast food and market locations, can be points of targeted interventions.

Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops

Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops

A comparative study on biodiesel production from edible and non-edible biomasses

Biodiesel is a renewable and environmentally friendly alternative to traditional diesel fuel. It can be produced from various sources, primarily through homogeneously alkali-catalyzed transesterification. However, with the increasing demand for edible oils and the ongoing concerns about using edible resources for fuel, non-edible oils have become more attractive for biodiesel production. Non-edible oils, such as those derived from waste oils, offer a more sustainable and environmentally friendly source for biodiesel production. The current study compares biodiesel samples’ properties derived from an uncooked sunflower oil sample provided by a local bio-industry and four waste cooking oil samples collected from a local restaurant and fast food shop. The findings indicated that most biodiesel properties from edible and non-edible biomass feedstocks were found to be similar and met the specifications outlined in the EN 14,214 standard. Nevertheless, the oxidation stability and the viscosity were found to be outside the specified limits in most of the samples. Additionally, GC–MS analysis exhibited a similar composition of fatty acid methyl esters (FAMEs), with a high proportion of unsaturated FAMEs in all biodiesel samples.

The Prevalence of Fast-food Consumption among University Students in the Northern Area of Malaysia

Fast food has become popular on a global scale. This study aims to investigate the prevalence of fast-food consumption among university students. A total of 364 students from Universiti Teknologi MARA, Perlis branch were recruited to participate in this study. Data collection was conducted with a modified version of the standard Nelson’s questionnaire. In this study, the prevalence described by percentage shows that 32.7% of participants consume fast food 2-3 times per month. As for the type of food consumption, most participants preferred bakeries or doughnuts (64.6%), and most of them are female. The second rank was pizza/restaurant fast food type, Asian fast food, ice cream and burger shops. The last rank was the sandwich shop type of fast food. These prevalence results provided a descriptive analysis of the frequency of fast food consumption, specifically in this geographic area. It also provided statistics about the type of fast food being consumed by the participants. A comprehensive demographic background and fast food consumption behavior should be focus of the next study.

Biodiesel production from edible and non-edible biomasses and its characterization

Biodiesel is considered one of the most viable renewable alternatives to its petroleum-derived counterpart. It can be produced from various sources, mainly via homogeneously alkali-catalyzed transesterification. Nevertheless, as the demand for edible oils grew for food and fuel, non-edible oils emerged as a more appealing choice for producing biodiesel. Waste cooking oils (WCOs) comprise an alternative and low-cost feedstock that are produced in vast quantities and can be used for biodiesel production. This study compares biodiesel properties produced by an uncooked sunflower oil obtained from a local bio-industry and a WCO sample collected from a fast food shop. Results showed that most biodiesel samples’ properties in both cases met the EN 14214 specifications. GC-MS chromatographs were similar in terms of fatty acid methyl esters (FAMEs) composition. However, oxidation stability for both biodiesel samples and viscosity for the WCO biodiesel sample were out of specifications. Further investigation is required to improve biodiesel properties and optimize production conditions.

The prevalance of binge eating disorder and associated psychiatric and substance use disorders in a student population in Kenya \u2013 towards a public health approach

IntroductionKenya in particular and Africa in general lack data on Binge Eating Disorder (BED). The overarching objective of this study is to fill that gap. Kenyans may not be aware that BED exists when a “very good” appetite is considered a sign of good health, especially if food is available either at home, in fast food shops or when communally eating together, a very common cultural practice. On the other hand where there is relatively insufficient food, it is not expected that one could be having a problem of eating too much.MethodWe administered the following tools and measurements to 9742 participants (high school, college and university students): 1) Researcher designed socio-demographic and economic indicator questionnaire; 2) An instrument documenting DSM-IV diagnostic criteria for BED and its various symptoms; 3) An instrument to determine DSM-IV psychiatric disorders and substance abuse;4) An instrument measuring high risk for psychosis ,affectivity and stress; 5) A WHO designed instrument measuring the severity of substance abuse for specific substances. We used descriptive and inferential analysis to determine the prevalence and association of the different variables. Independent predictors of BED were generated from a generalized linear model (p<0.05).ResultsWe found a prevalence of 3.2% of BED and a wide range of prevalence for BED and BED related symptoms (8.1% to 19%). The least prevalent was "To prevent weight gain from eating binge did you force yourself to vomit, or used laxatives?”. The most common was "Did you often go on eating binges (eating a very large amount of food very quickly over a short period of time)." Major depression, obsessive compulsive disorder, panic disorder, agoraphobia, generalized anxiety disorder ,a positive stress screen and drug abuse were independent predictors of BED (p<0.05).ConclusionOur findings on the prevalence of BED and significant associations with various psychiatric disorders and substance use disorders are similar to those obtained in High Income Countries (HIC) using similar large-scale samples in non-clinical populations. Our findings suggest the need fora public health approach to enhance awareness of BED and to promote health-seeking behaviour towards management of BED.

Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties

Foodborne illness is generally caused after consumption of food contaminated with pathogenic microorganisms. Food contamination often caused by contact with tabletops or food handling surfaces where the pathogenic microbes are present due to unhygienic condition of people working there and the overall environment of the food serving area. In current study, four areas (local restaurants, fast food shops, university canteens and hospital canteens) were selected for collection of swab sample (per cm2 area) from the tabletops. Five samples from each area were taken for further studies. After microbiological analysis we found ten different types of bacteria (Esherichia coli, Klebsiella pneumonia, Klebsiella oxytoca, Corynebacterium xerosis, Staphylococcus aures, Salmonella spp., Proteus mirabilis, Enterobacter aerogenes, pseudomonas aeruginosa and Alcaligenes fecalis) which are already considered to be pathogenic bacteria causing different health issues in immune-compromised and also in healthy consumers. These bacteria were then subjected to antibiotic sensitivity test using ten antibiotics-Vancomycin (30 µg), Cotrimoxazol (30 µg), Azithromycin (15 µg), Gentamicin (10 µg), Amoxycillin (10 µg), Cephradine (30 µg), Ceftriaxone (30 µg), Cefuroxime (30 µg), Cefoxitin (30 µg) and Tetracycline (30 µg). Bacterial isolates collected from university and hospital canteens showed most resistance towards these antibiotics. Strict maintenance of proper sanitation and hygiene starting from personal aspects to the overall environment of food handling service should be maintained to reduce the food contamination and foodborne disease.

Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional study, 100 oil samples were obtained from fast food shops in Yazd city during the spring and summer of 2018. A checklist was prepared including the oil type (oil or fat), odor, color, smoke, and duration of use. The peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA) levels, and total polar compound (TPC) of the samples were examined. Results: We found that 93% of the oil samples were in form of liquid. In term of color, 45% of the samples had a dark color and about 57% had an undesirable odor during cooking. In 23% of the fast food shops in Yazd, oil is used more than two days. The measurement of peroxide value showed that 73 samples had peroxide values higher than the allowable limits. The allowable average peroxide value was estimated as 2.33 meq/kg. Results showed that 56 samples had allowable FFA level (less than one), while the others were classified as oxidized oils. The p-AV in 55% of the oil samples were higher than 4. According to the results, 46% of the frying oil samples had TPC of higher than 25%, which showed that they should be discarded. Conclusion: The results showed that majority of the fast food shops in Yazd used highly oxidized oils to prepare their food. The absorption of such oils by food can endanger the public health. Therefore, continuous monitoring of fast foods and restaurants as well as training the staff seem necessary.

Evaluation of Health Indicators and the Quality of Used Frying Oils in Fast Food Restaurants of Mashhad in 2018

Introduction: Recently, changes in people's lifestyles and new eating habits have diminished the importance of main dishes and have led to increasing the consumption of fast foods. Therefore, paying close attention to the health conditions and safety of the food provided in these centers can dramatically reduce the incidence of various diseases. The present study examines the environmental health status and the quality of used frying oils (the most important health assessment indicators of fast food restaurants) in the fast food shops and restaurants of the metropolis of Mashhad in the areas adjacent to the holy shrine which has the highest number of pilgrims and tourists. Materials and Methods: A total number of 120 of fast food shops were selected by quota sampling method and were sampled during peak working times. The environmental health status of these centers was evaluated based on food, drink, cosmetics, and health material regulation. Demographic data of personnel, area and antiquity, type, duration and frequency of using oil, the temperature, TPM, and FFA were also measured. Results: According to the results; 32.5% of the subjects were in hygienic status, and 67.5% of the subjects were in sanitary status. Palm oil was the most widely used oil type. TPM and FFA indices were in the unfavorable condition in 49 samples (40.8%) and 75 samples (62.5%), respectively. There was a significant relationship between temperature, the period of using oil and TPM, and FFA indices. Conclusion: According to the high volume of customers, quality and health assurance of food is of utmost importance. Therefore, the importance of renovating the buildings, training the operators and staff, continuous monitoring, and applying severe legal measures can be the most important corrective actions.

Point of choice kilocalorie labelling in the UK eating out of home sector: a descriptive study of major chains

BackgroundEating out is now common and food served out of the home is often of low nutritional quality. Kilocalorie (kcal) labelling of food and drink products sold in restaurant chains in the US is now mandatory, although in store kcal labelling practices among major UK restaurant and takeaway chains have not been examined.MethodsDuring August 2018, we contacted, visited the website and/or retail outlets of major eating out and takeaway food chains in the UK, including full-service and fast-food restaurants, cafes and coffee shops, some of which had previously made a voluntary pledge to provide kcal labelling. We examined the proportion of chains providing kcal information to customers at point of choice in store and the extent to which kcal information provision adhered to labelling recommendations. We also examined the proportion of chains that did not have point of choice kcal labelling but were able to provide kcal information on request. The study protocol was pre-registered on the Open Science Framework.ResultsOf the 104 eligible chains, only a small minority (18 chains, 17%) provided in store kcal labelling. Of those that did, provision of kcal information tended not to adhere to recommended labelling practices. Of the 16 eligible chains that had previously committed to a voluntary public health pledge to provide point of choice kcal labelling, labelling did not meet recommendations and 4 (25%) did not provide kcal labelling. Of the 86 chains that did not provide kcal labelling in store, kcal information was available on request from 43 (50%) chains.ConclusionsIt is rare for eating out and takeaway chains in the UK to provide point of choice kcal labelling and when labelling is provided it does not adhere to recommended labelling practices. Chains that previously volunteered to provide kcal labelling as part of an industry and public health partnership do so inadequately. Voluntary policies have not resulted in adequate kcal labelling in the UK eating out of home sector.

Investigation of cooking oil quality at fast food restaurants in Mashhad City

Aims: Deep frying of foods at high temperatures results in an increase in the unique sensorial properties of fried food including fried flavor, golden brown color, and crispy texture, which ultimately leads to changes in the physical and chemical properties of the oil. This study was conducted to evaluate the quality of oils used in 60 centers of fast food distribution in Mashhad city. Materials and Methods: A validated questionnaire based on the instruction from the Ministry of Health and Medical Sciences was used to collect the data and to investigate the health status of the places and foods. Total polar material (TPM), temperature, and acidity of the oil were measured using oil test portable device (DOM-24 model) while the peroxide value (PV) was measured by iodometry method. The data were analyzed by SPSS software V.16 via statistical tests including t-test, ANOVA, and Chi-squared tests.Results: The mean values of TPM, acidity and PV in the studied oils were 31.8 ± 7.2 %, 3.7 ± 0.8, 4.7 ± 6.7 meq/kg, respectively. There was a significant relationship between TPM value with acidity, temperature and duration of oil use based on Pearson correlation test (P > 0.005). Furthermore, there was a significant relationship between the PV and area, the type of oil, and sanitation of instruments. Conclusion: The levels of hydrogen peroxide, polarity, and acidity of oils in fast food shops were higher than the guideline values. We recommend that health inspectors systematically monitor the oils fried in these centers.

Prevalence of Salmonella in dressed and cooked broiler meat of different grocery shops, hotels and restaurants in Gazipur and Dhaka city of Bangladesh

The study was conducted to find out the prevalence of Salmonella in dressed and cooked broiler meat in different shops and restaurants in Gazipur and Dhaka city including the sanitary quality. A total of 80 samples of dressed boiler, 88 cooked samples from road side fast food shops and small hotels, and 104 cooked samples from recognized fast food shops and restaurants were subjected to bacteriological isolation and identification. Highest number of Salmonella spp. were 42.5% in road side shops and 16.25% found in super market for dressed meat. Thigh muscle was more prevalent to breast muscle in both market types for dressed muscle. A total of 31 thigh muscles were positive for road side shop and 23 for super market where 26 and 19 breast muscle were positive for road side shop and super market respectively. Among the cooked meat or fried chicken incidence of Salmonella spp. were 23.86% in road side shops and 11.54% found in recognized shops. In case of both market source thigh muscle was highly prevalent in comparison to breast muscle. For cooked meat, a total of 19 thigh muscles were positive for road side fast food shops and small hotels, and 12 for recognized fast food shops and restaurants where 15 and 8 breast muscle were positive for road side fast food shops and recognized fast food shops respectively. Our results highlighted the need of implementing strict hygiene and sanitation standards to reduce the incidence of Salmonella. The prevalence of Salmonella in poultry products can be reduced effectively by identifying and eliminating the sources and contamination sites during slaughter and processing of poultry.&#x0D; Asian Australas. J. Food Saf. Secur. 2018, 2(2), 40-44

Isolation and characterization of antibiotic resistant bacteria from pre and post-microwave oven treated burger sold in Mymensingh

Burger is one of the common popular fast food. The present study was carried out to isolate and characterize bacteria from burger sold in Mymensingh that could be potential threat to human health. A total of 20 burger samples (10 belonged to pre-microwave oven treated group and 10 belonged to post-microwave treated group) were collected randomly from different bakeries and fast food shops that sell burgers in Mymensingh. Isolation and identification of bacteria were carried out based on morphology, staining, cultural and biochemical tests. All the samples were found contaminated with bacteria. Total viable count (TVC), total staphylococcal count (TSC) and total coliform count (TCC) of pre-microwave oven burger samples were 7.22±0.20 log CFU/g, 6.93±0.30 log CFU/g and 3.28±0.64 log CFU/g, respectively. Similarly in post-microwave oven treated burger the TVC, TSC and TCC were 3.09±0.42 log CFU/g, 2.84±0.56 log CFU/g and 1.60±0.42 log CFU/g, respectively. Microwave heat treatment for 60 seconds markedly reduced the TVC, TSC, TCC in the burger compared to pre microwave treated group. Many of the both the pre and post-microwave oven treated burgers were found positive for Staphylococcus spp. and E. coli. The isolates of Staphylococcus were found coagulase negative and resistant to Tetracycline while sensitive to Azithromycin, Gentamycin, Kanamycin and Streptomycin. On the other hand, the isolates of E. coli were found resistant to Azithromycin and Streptomycin while sensitive to Gentamycin, Kanamycin and Tetracycline. Data of this study suggested that burgers sold in the fast-food restaurant were contaminated with antibiotic resistant Staphylococcus and E. coli that might be considered as human health hazard.&#x0D; Asian Australas. J. Food Saf. Secur. 2018, 2(1), 6-11

The study of selective property of college student’s learning space

These days, college students study not only at places designed for learning such as libraries in colleges, but also cafes in downtown while the number of facilities for learning run by colleges is increasing. Then I have researched facilities in college and those in downtown to find selective properties of college students’ learning space. First, I found by questionnaire survey that students chose “3rd place” such as cafes and fast food shops, second to their houses and libraries in college. Next, I found “psychological factor” were also affected their choice. Furthermore, they studied different subjects at different places. In experiments, I researched how effectively they studied each subject at every place. The results show that I find that places you like and places where learning efficiency is good are different. They learned the least effective at “3d place” regardless of what they learned. The result of how long they kept high-level intellectual activity at each place shows that they could work on the study with more motivation at their favorite place and 3rd place. On the other hand, at the 2nd place, they could study rather effectively, but could not keep concentration and motivation for a long time. In this way, college students have 2 patterns of choosing learning space.

Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

Microbiological Quality of Crepe Sandwich in Relation to Safety and Hygiene

Fast foods got acceptance and became very popular among peoples who includes a large variety of foods, one of them is Crepe sandwich. Many fast food shops lakes the hygiene and poses sever microbiological risks to consumers. The present study was carried out to investigate the microbiological quality of traditional Crepe sandwiches sold in the fast food shops in Giza Governorate. The following microbial examination were performed; TCC (Total bacterial count), Yeast and mold count, Coliforms count, ASF (aerobic spore former count), AnSF (anaerobic spore former count), Enterococci count, Bacillus cereus count, Total staphylococci count, Staphylococcus aureus count and isolation of Salmonella, Yersinia and Escherichia coli. The obtained results revealed a varied degree of bad handling preparation and cooking of Crepe sandwich sold in fast food shops in Giza Governorate, Egypt. The authors recommended the producer to increase the hygienic quality of raw material used and during preparation to improve the quality of the final product.

Spread of ESBL/AmpC-producing Escherichia coli and Klebsiella pneumoniae in the community through ready-to-eat sandwiches in Algeria

The spread of Extended-Spectrum β-Lactamases (ESBLs) or AmpC β-Lactamases (AmpC) encoding genes in healthy human populations is of major concern. The role of the food chain has been questioned since numerous studies reported surface contamination of retail meat or crude vegetables with ESBL/AmpC-producing Enterobacteriaceae (ESBL/AmpC-E). Nonetheless, these food products are intended to be cooked or washed before consumption so that the risk of human transfer might be low. Here, the presence of ESBL/AmpC-E was investigated in ready-to-eat (RTE) sandwiches purchased in the street in the city of Bejaia, Algeria. Thirty ESBL/AmpC-producing E. coli (n=18), K. pneumoniae (n=11) and K. oxytoca (n=1) were recovered from 21 sandwiches purchased in 14 of the 100 shops that were visited (14%). Twenty-four isolates (13 E. coli, 10 K. pneumoniae, 1 K. oxytoca) produced one or two ESBLs, while 5 E. coli and 1 K. pneumoniae isolates produced an AmpC. Among those, 12 E. coli harbored blaCTX-M-1 (n=7), blaCTX-M-15 (n=3), blaCTX-M-14 (n=1) or blaCTX-M-2 (n=1) and one E. coli co-harbored the blaCTX-M-15 and blaSHV-2 genes. The 10 K. pneumoniae displayed blaCTX-M-15 (n=7), blaSHV-2 (n=3), blaSHV-12 (n=1) or blaCTX-M-1 (n=1), including two isolates presenting a blaCTX-M-15/blaSHV-2 or blaCTX-M-1/blaSHV-2 combination. The K. oxytoca harbored the blaSHV-2 gene, and one K. pneumoniae and four E. coli displayed blaDHA and blaCMY-2, respectively. Most isolates (26/30, n=87%) also possessed the aac(6′)-Ib-cr gene. Identical ESBL/AmpC-producing E. coli or K. pneumoniae clones were detected at different places across the city. This may reflect cross-contamination through poor handling practices, contaminated equipment, common ingredients or environmental factors. Of note, the emergent ST405 K. pneumoniae human clone was identified as a CTX-M-15 producer. This study highlights the presence of ESBL/AmpC-E in RTE sandwiches, which are a source of direct transfer to the human gut. These data indicate that fast food shops should be regarded as ESBL/AmpC reservoirs, and a risk for humans. Major efforts should be made in Algeria through guidelines on good practices in the food chain, and more globally in all countries sharing similar poor levels of food hygiene worldwide.

Value Chain Analysis of Processed Poultry Products (Egg and Meat) in Some Selected Areas of Bangladesh

Knowing the existing nature of processed poultry and poultry products marketing system, from producer to consumer via value chain were considered among two mega Districts Dhaka and Chittagong as a respondent. A total of 123 respondent from each districts in 8 different categories of stakeholders those were directly related to this business namely 10 broiler,10 layer farmers; 10 Chain shop; 20 Fast food shops; 15 Chinese restaurants; 20 normal Hotel; 15 wet market Buyer; 20 Consumer and 3 Poultry product processing industries. All actors were randomly selected towards collection of relevant information following pretested questionnaire. Simple statistical tools were applied for analysis of collected data. Surveyed data analysis clearly revealed that for achieving margin of profit, average value addition for farmers cases 13% and 16.5% respectively for meat/kg and eggs/no; for whole seller/Aratdar added extra value 5.09% and 0.28%; and for retailer 7% and 8% level and for whole seller to consumer’s added extra value near about 7% and 5.5% and for meat and egg finally processed poultry meat 30% and further processed meat 125% respectively. During value addition consideration each and every stake holder all production cost factor along with other management activities costing were considered before marketed to one stakeholder or to others. For item-wise of value added poultry meat and eggs were found in different number and names. Average 5-6 no. meat type and 3-4 no egg type for hotel for Chinese restaurant 17-18 no meat products and 8-9 no. egg products, for fast food shop cases 28-30 no. meat products and 6-8 egg products; for chain super market 40-45 no. meat products and 7-8 no. egg products;. The total value added was found higher in Hotel especially for meat cases. Production cost for open market was found only 6.5% whereas for structured or processed market tends to estimate 40.5% because of manages mental, transportation and publicity cost incurs involvement. To flourish or gear-up of processed or further processed poultry & poultry products business in our country profitably need to be set up a well-structured marketing system in replace of wet market. Ensuring available safe and quality poultry and poultry derived food products to meet consumers demand, value chain actors especially entrepreneur public private partnership initiative need to come forward to run processed or further processed business to a great extend.

Fast Food Consumption in Children: A Review

Fast food refers to food that can be served ready to eat fast. Fast food and junk food are often used interchangeably. Energy dense food with high sugar/fat/salt content and low nutrient value in terms of protein, fiber, vitamin and mineral content is termed junk food. Many of our children are fond of such readymade food. Sponsorship of sports or cultural competitions with attractive gifts is the main way of promotion of first food sale. Nuclear families, working mother, socioeconomic status, close proximity of fast food shop, food test and quick service in the shop are important contributing factors of fast food consumption. This kind of food is responsible for obesity, hypertension, dyslipidemia, heart disease and diabetes. Easy availability of healthy food with reasonable prices along with its campaign, school midday-food programme and health education can improve dietary habits of children. Implementation of laws for regulation of marketing and selling of fast food may be another step in controlling consumption of such food by our children.

Entrepreneurship Development by Small &amp; Medium Enterprises in Sylhet: Problems and Prospects

This paper analyses the entrepreneurship practices in the small and medium enterprises in Sylhet. In this study forty- five samples have been surveyed under nine different categories of Small and Medium Enterprises (SMEs) operating in Sylhet. The categories were –retailing, tailoring, boutique shop, flowers shop, pharmacy, restaurant, mobile servicing shop, fast food shop and phone and fax shop. Both structured and unstructured questions were used in the questionnaire to collect the data and also some published materials are studied to find out the business constraints and potentiality of SMEs in this region. This study reveals that SMEs are contributing as engines of economic growth to a large extent in this region. The finding of the study reveals that, besides possessing a high potentiality, SMEs are facing a lot of problems like inadequate capital, raw materials collection, high cost of operating, financing and marketing, insufficient support facilities, unstable political situation, etc. An attempt has been made to identify major obstacles and potentially of doing business by using SMEs and recommend some policy measures for overcoming the constraints.&#x0D;