Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi Laurent, Akissoé Noël, Escobar Andrés, Prin Laure, Kougblenou Nadège, Dufour Dominique, Hounhouigan Joseph Djidjoho, Fliedel Geneviève. 2019. Sensory and physicochemical profiling of traditional and enriched gari in Benin. Food Science and Nutrition, 7 (10) : 3338-3348.

https://doi.org/10.1002/fsn3.1201

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

Prévisualisation

Version Online first - Anglais
Sous licence

.
2019. Adinsi et al. Sensory and physicochemical profiling of traditional and enriched gari in Benin. FSN.pdf
Télécharger (825kB) | Prévisualisation

Prévisualisation

Version publiée - Anglais
Sous licence

.
593530.pdf
Télécharger (824kB) | Prévisualisation

Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

Mots-clés Agrovoc : manioc, tapioca, semoule, propriété physicochimique, flaveur

Mots-clés géographiques Agrovoc : Bénin

Mots-clés libres : Cassava, Gari, Palm oil, Physicochemical properties, Sensory profile, Soybean

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires
S01 - Nutrition humaine - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations