Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin

Adinsi Laurent, Akissoé Noël, Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho. 2015. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Food Science and Nutrition, 3 (1), 9 p.

Journal article ; Article de revue à facteur d'impact
Published version - Anglais
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Abstract : Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of "non malted flour" before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as "Sugary gowe likers" (63.1% of consumers) followed by "Sugary and saccharified sorghum gowe likers" (20.6%) and "Pure maize gowe dislikers" (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9. (Résumé d'auteur)

Mots-clés Agrovoc : Produit fermenté, boisson, Analyse organoleptique, Acceptabilité, Comportement du consommateur, maïs, Sorgho, Enquête auprès des consommateurs, Qualité des aliments, Maltage, Fermentation

Mots-clés géographiques Agrovoc : Bénin

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Adinsi Laurent, UAC (BEN)
  • Akissoé Noël, UAC (BEN) - auteur correspondant
  • Dalodé-Vieira Générose, UAC (BEN)
  • Anihouvi Victor, UAC (BEN)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hounhouigan Joseph Djidjoho, UAC (BEN)

Source : Cirad - Agritrop (

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