Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin
Rachidatou Karimou
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Haziz Sina *
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Essé A. Agossou
Department of Animal Physiology, Faculty of Science and Technology, Laboratory of Biomembranes and Cellular Signaling, University of Abomey-Calavi, Benin.
Bawa Boya
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Sylvestre A. Assogba
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Akim Socohou
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Josiane A. Semassa
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
Eugène S. Attakpa
Department of Animal Physiology, Faculty of Science and Technology, Laboratory of Physiopathology, Molecular Pharmacology and Toxicology, 01 BP: 4521 Cotonou, University of Abomey-Calavi, Benin.
Farid Baba-Moussa
Department of Plant Biology, Laboratory of Microbiology and Food Technology, Cotonou, University of Abomey-Calavi, Benin.
Adolphe Adjanohoun
National Institute of Agronomic Research of Benin, Benin.
Lamine Baba-Moussa
Department of Biochemistry and Cellular Biology, Faculty of Sciences and Techniques, Laboratory of Biology and Molecular Typing in Microbiology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
*Author to whom correspondence should be addressed.
Abstract
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p<0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another.
Keywords: Cereals, porridge, endogenous knowledge, fermentation, Northern Benin