Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin
Peter Fellows | Laurent Adinsi | Générose Vieira-Dalode | Noël Akissoé | Victor Anihouvi | Christian Mestres | Annali Jacobs | Nomusa Dlamini | Dominique Pallet | D. Joseph Hounhouigan
Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers’ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic tasting products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preference of consumers was directly associated with the perceptions of producers.Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., 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) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., 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) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., 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) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
Adeyemo, S.O., Olayode, O.B. and Odutuga, A.A. (1992) ‘Biochemical analysis of germinative white maize (Zea mays)’, Nigeria Journal: Nutrition and Food Science 13: 24-18.
Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. (1987) ‘Steeping of whole and dry milled maize kernels in ogi preparation’, Journal of Food Processing and Preservation 11: 1-11.
Brauman, A., Thystëre, L. and Tchicaya, F. (1993) ‘Un exemple de biotechnologie à l’échelle artisanale: la fermentation de la pâte de maïs’, ORSTOM Congo Actualités 6: 10-11.
Chadare, F.J., Hounhouigan, D.J., 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) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, Brussels, Belgium: De Boeck and Larcier S.A. de Boeck Université, Tome 2.
Fuller, R. (1989) ‘Probiotics in man and animals’, Journal of Applied Bacteriology 66: 365-78.
Gernah, D.I., Ariahu, C.C. and Ingbian, E.K. (2011) ‘Effect of malting and lactic fermentation on some chemical functional properties of maize’, American Journal of Food Technology 6(5): 404-12 <http://dx.doi.org/10.3923/ajft.2011.404.412≯.
Glidja, M., Madodé, Y.E., Goussanou, J., Vieira-Dalodé, G. and Hounhouigan, D.J. (2006) Identification des technologies de production de Gowe et leurs contraintes à Parakou et à Cotonou, Rapport d’enquêtes, Benin: Faculté des Sciences Agronomiques (FSA).
Hounhouigan, D.J. (1994) Fermentation of Maize (Zea mays L.) Meal for Mawe Production in Benin: Physical, Chemical and Microbiological Aspects, PhD thesis, Wageningen: Agricultural University of Wageningen.
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.R.J. and Hounhouigan, D.J. (2005) ‘Quality of famer's varieties of sorghum and derived foods as perceived by consumers in Benin’, Ecology of Food and Nutrition 44: 271-94 <http://dx.doi.org/10.1080/03670240500187302≯.
Mahgoub, S.E.O. and Elhag, S.A. (1998) ‘Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars’, Food Chemistry 61: 77-80.
Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. and Mestres, C. (2005) ‘Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa’, African Journal of Biotechnology 6: 487-96 <http://dx.doi.org/10.5897/AJB2005.000-3089≯.
Muyanja, C.M.B.K. (2001) Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal Based Beverage, PhD thesis, Ås, Norway: Agricultural University of Norway.
Sacca, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalodé, G., Mestres, C., Jacobs, A., Dlamini, N., Pallet, D. and Hounhouigan, D.J. (2012) ‘Production, consumption, and quality attributes of Akpan-a yoghurt-like cereal production from West Africa’, Food Chain 2: 207-20 <http://dx.doi.org/10.3362/2046-1887.2012.018≯.
Sanni, A.I., Onilude, A., Fadahunsi, I., Ogunbanwo, S. and Afolabi, R. (2002) ‘Selection of starter cultures for the production of ugba, a fermented soup condiment’, European Food Research and Technology 215: 176-80 <http://dx.doi.org/10.1007/s00217-002-0520-3≯.
Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, New York: Marcel Dekker.
Svanberg, U., Lorri, W. and Sandberg, A. S. (1993) ‘Lactic fermentation of non-tannin and high tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis’, Journal of Food Science 58: 408-12.
Vieira-Dalodé, G., Jespersen, L., Hounhouigan, D.J., Moller, P.L., Nago, C.M. and Jakobsen M. (2007) ‘Lactic acid bacteria and yeasts associated with Gowe production from sorghum in Benin’, Journal of Applied Microbiology 103: 342-9 <http://dx.doi.org/10.1111/j.1365-2672.2006.03252.x≯.
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