Agritrop
Home

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa

Sacca Carole, Adinsi Laurent, Anihouvi Victor, Akissoé Noël H., Dalodé-Vieira Générose, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa. Food Chain, 2 (2) : pp. 207-220.

Journal article ; Article de revue à comité de lecture
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_566933.pdf

Télécharger (393kB)

Abstract : Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques and constraints, and the quality attributes of the product in order to find out the best options for possible industrial development. For this purpose, a survey was carried out in different municipalities using a questionnaire administered to stakeholders. While the production and commercialization of Akpan are undertaken exclusively by women, consumption cuts across all classes of people, with consumers in a wide range of socio-cultural groups, ages, and educational levels. Four types of Akpan were encountered, varying in their raw materials and processing technologies. Maize and sorghum were used either singly or in combination through submerged or solid-state fermentation processes. Among the product types, Akpan from maize ogi was the most preferred, mainly because of its long-established history, white colour, sour taste, and pronounced ogi aroma. (Résumé d'auteur)

Mots-clés Agrovoc : Produit céréalier, Aliment fermenté, Boisson, Produit végétal transformé, Maïs, Sorgho, Consommation alimentaire, Qualité, Technologie traditionnelle

Mots-clés géographiques Agrovoc : Bénin

Mots-clés complémentaires : Ogi

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition
E73 - Consumer economics

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Sacca Carole, UNB (BEN)
  • Adinsi Laurent, UNB (BEN)
  • Anihouvi Victor, UNB (BEN)
  • Akissoé Noël H., UNB (BEN)
  • Dalodé-Vieira Générose, UNB (BEN)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Jacobs Annali, CSIR (ZAF)
  • Dlamini Nomusa, CSIR (ZAF)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hounhouigan Joseph D., UNB (BEN)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/566933/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-10-27 ]