D 2.2.1. Intermediary report on new combined processes and cereal products. Project AFTER “African Food Tradition rEvisited by Research”

Adinsi Laurent, Ahmed Zahra S., Akissoé Noël H., Amoa-Awua Wisdom, Awad Sameh, Dalodé-Vieira Générose, Fliedel Geneviève, Hounhouigan Joseph D., Mestres Christian, Oduro-Yeboah C., Hassan-Wassef H.. 2012. D 2.2.1. Intermediary report on new combined processes and cereal products. Project AFTER “African Food Tradition rEvisited by Research”. s.l. : Projet AFTER-Union Européenne, 42 p.

Appraisal report
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D2.2.1. Intermediary report on new combined processes and cereal products.pdf

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Abstract : Concerning re-engineering, based on deliverables from WP1 (D1.1.2.1-survey results, D1.2.4.1-results for sensory, physical and textural analysis) and WP5 (D5.1.2.1- marketing and regulatory opportunities, D – sensory and consumer tests), a first diagnostic of product opportunities, processing problems and re-engineering options has been obtained for each product (gowé, akpan, kenkey and Kishk Sa'eedi “KS”). The main objectives and actions that will be followed for re-engineering are listed in Annexes. First results concerning re-engineering are then presented, followed by a plan of work for each product The main conclusions for reengineering options are as follows: (a) re-engineering will with in particular deal improving shelf life and sanitary level of the traditional products. This will go through controlling fermentation by using in particular specific functional inoculums combined with re-engineering of the other unit operations (malting, milling pre-cooking, etc) that interfere with fermentation control. (b) Several options of re-engineering will be targeted: improvement of the “homemade” processes and traditional products, involving low capital investment processes and few modifications of the form of the original products that are targeted to the local market, and deeper process modifications and new formulations and ways of presentations of the products for larger processors and national and international markets; this includes in particular ready to prepare dried Akpan, Gowé and kenkey and new ready to drink/eat products (for all products).

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition
Q53 - Feed contamination and toxicology

Agence(s) de financement européenne(s) : European Commission

Programme de financement européen : FP7

Projet(s) de financement européen(s) : African Food Tradition Revisited by Research

Auteurs et affiliations

  • Adinsi Laurent, UNB (BEN)
  • Ahmed Zahra S., National Research Center El-Behoot (EGY)
  • Akissoé Noël H., UNB (BEN)
  • Amoa-Awua Wisdom, Food Research Institute (GHA)
  • Awad Sameh, Faculty of Agriculture (EGY)
  • Dalodé-Vieira Générose, UNB (BEN)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hounhouigan Joseph D., UNB (BEN)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Oduro-Yeboah C., Food Research Institute (GHA)
  • Hassan-Wassef H., National Research Center El-Behoot (EGY)

Source : Cirad-Agritrop (

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