Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa
Carole Sacca, Laurent Adinsi, Victor Anihouvi, Noël Akissoé, Generose Dalode, Christian Mestres, Annali Jacobs, Nomusa Dlamini, Dominique Pallet, Djidjoho Joseph Hounhouigan
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.Adande, S.A. (1984) Le maïs et ses usages au Bénin méridional, Dakar, Senegal: Les Nouvelles Editions Africaines.
Banigo, E.O.I. and Muller, H.G. (1972) ‘Manufacture of ogi (a nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet’, Canadian Institute of Food Science and Technology Journal 5: 217-21.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M..J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Gaffa, T., Jideani, I.A. and Nkama, I. (2002) ‘Traditional production, consumption and storage of Kunu - a non alcoholic cereal beverage’, Plant Foods for Human Nutrition 57: 73-81 <http://dx.doi.org/10.1023/A:1013129307086≯.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Bénin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Madodé, Y. (2003) Valorisation des technologies de transformation de produits vivriers: Test de production et de marché pour le ‘Akpan’ une boisson fermentée à base de maïs, Benin: Faculté des Sciences Agronomiques.
Michodjehoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of gowé, a sprouted or non sprouted sorghum beverage from West Africa’, African Journal of Biotechnology 4: 487-96.
Nago, M., Akissoë, N., Matencio, F. and Mestres, C. (1997) ‘End use quality of some African corn kernels. 1. Physico-chemical characteristics of kernels and their relationship with the quality of “lifin”, a traditional whole dry-milled maize flour from Benin’, Journal of Agricultural and Food Chemistry 45: 555-64 <http://dx.doi.org/10.1021/jf9507957≯.
Nago, M., Tétégan, E., Matencio, F. and Mestres, C. (1998) ‘Effects of maize type and fermentation conditions on the quality of Beninese traditional ogi, a fermented maize slurry’, Journal of Cereal Science 28: 215-22 <http://dx.doi.org/10.1006/jcrs.1998.0197≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker Inc.
Adande, S.A. (1984) Le maïs et ses usages au Bénin méridional, Dakar, Senegal: Les Nouvelles Editions Africaines.
Banigo, E.O.I. and Muller, H.G. (1972) ‘Manufacture of ogi (a nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet’, Canadian Institute of Food Science and Technology Journal 5: 217-21.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M..J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Gaffa, T., Jideani, I.A. and Nkama, I. (2002) ‘Traditional production, consumption and storage of Kunu - a non alcoholic cereal beverage’, Plant Foods for Human Nutrition 57: 73-81 <http://dx.doi.org/10.1023/A:1013129307086≯.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Bénin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Madodé, Y. (2003) Valorisation des technologies de transformation de produits vivriers: Test de production et de marché pour le ‘Akpan’ une boisson fermentée à base de maïs, Benin: Faculté des Sciences Agronomiques.
Michodjehoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of gowé, a sprouted or non sprouted sorghum beverage from West Africa’, African Journal of Biotechnology 4: 487-96.
Nago, M., Akissoë, N., Matencio, F. and Mestres, C. (1997) ‘End use quality of some African corn kernels. 1. Physico-chemical characteristics of kernels and their relationship with the quality of “lifin”, a traditional whole dry-milled maize flour from Benin’, Journal of Agricultural and Food Chemistry 45: 555-64 <http://dx.doi.org/10.1021/jf9507957≯.
Nago, M., Tétégan, E., Matencio, F. and Mestres, C. (1998) ‘Effects of maize type and fermentation conditions on the quality of Beninese traditional ogi, a fermented maize slurry’, Journal of Cereal Science 28: 215-22 <http://dx.doi.org/10.1006/jcrs.1998.0197≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker Inc.
Adande, S.A. (1984) Le maïs et ses usages au Bénin méridional, Dakar, Senegal: Les Nouvelles Editions Africaines.
Banigo, E.O.I. and Muller, H.G. (1972) ‘Manufacture of ogi (a nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet’, Canadian Institute of Food Science and Technology Journal 5: 217-21.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M..J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Gaffa, T., Jideani, I.A. and Nkama, I. (2002) ‘Traditional production, consumption and storage of Kunu - a non alcoholic cereal beverage’, Plant Foods for Human Nutrition 57: 73-81 <http://dx.doi.org/10.1023/A:1013129307086≯.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Bénin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Madodé, Y. (2003) Valorisation des technologies de transformation de produits vivriers: Test de production et de marché pour le ‘Akpan’ une boisson fermentée à base de maïs, Benin: Faculté des Sciences Agronomiques.
Michodjehoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of gowé, a sprouted or non sprouted sorghum beverage from West Africa’, African Journal of Biotechnology 4: 487-96.
Nago, M., Akissoë, N., Matencio, F. and Mestres, C. (1997) ‘End use quality of some African corn kernels. 1. Physico-chemical characteristics of kernels and their relationship with the quality of “lifin”, a traditional whole dry-milled maize flour from Benin’, Journal of Agricultural and Food Chemistry 45: 555-64 <http://dx.doi.org/10.1021/jf9507957≯.
Nago, M., Tétégan, E., Matencio, F. and Mestres, C. (1998) ‘Effects of maize type and fermentation conditions on the quality of Beninese traditional ogi, a fermented maize slurry’, Journal of Cereal Science 28: 215-22 <http://dx.doi.org/10.1006/jcrs.1998.0197≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker Inc.
Adande, S.A. (1984) Le maïs et ses usages au Bénin méridional, Dakar, Senegal: Les Nouvelles Editions Africaines.
Banigo, E.O.I. and Muller, H.G. (1972) ‘Manufacture of ogi (a nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet’, Canadian Institute of Food Science and Technology Journal 5: 217-21.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M..J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47: 338-62 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistique théorique et appliquée: Inférence statistique à une et à deux dimensions, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université.
Gaffa, T., Jideani, I.A. and Nkama, I. (2002) ‘Traditional production, consumption and storage of Kunu - a non alcoholic cereal beverage’, Plant Foods for Human Nutrition 57: 73-81 <http://dx.doi.org/10.1023/A:1013129307086≯.
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Bénin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Madodé, Y. (2003) Valorisation des technologies de transformation de produits vivriers: Test de production et de marché pour le ‘Akpan’ une boisson fermentée à base de maïs, Benin: Faculté des Sciences Agronomiques.
Michodjehoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of gowé, a sprouted or non sprouted sorghum beverage from West Africa’, African Journal of Biotechnology 4: 487-96.
Nago, M., Akissoë, N., Matencio, F. and Mestres, C. (1997) ‘End use quality of some African corn kernels. 1. Physico-chemical characteristics of kernels and their relationship with the quality of “lifin”, a traditional whole dry-milled maize flour from Benin’, Journal of Agricultural and Food Chemistry 45: 555-64 <http://dx.doi.org/10.1021/jf9507957≯.
Nago, M., Tétégan, E., Matencio, F. and Mestres, C. (1998) ‘Effects of maize type and fermentation conditions on the quality of Beninese traditional ogi, a fermented maize slurry’, Journal of Cereal Science 28: 215-22 <http://dx.doi.org/10.1006/jcrs.1998.0197≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker Inc.
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