dc.contributor.author |
Sassa, C
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|
dc.contributor.author |
Adinsi, L
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|
dc.contributor.author |
Anihouvi, V
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dc.contributor.author |
Akissoe, N
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|
dc.contributor.author |
Dalode, G
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|
dc.contributor.author |
Mestres, C
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|
dc.contributor.author |
Jacobs, A
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|
dc.contributor.author |
Dlamini, N
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dc.contributor.author |
Pallet, D
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dc.contributor.author |
Hounhouigan, D
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|
dc.date.accessioned |
2013-03-25T06:50:01Z |
|
dc.date.available |
2013-03-25T06:50:01Z |
|
dc.date.issued |
2012-05 |
|
dc.identifier.citation |
Sassa, C, Adinsi, L, Anihouvi, V, Akissoe, N, Dalode, G, Mestres, C, Jacobs, A, Dlamini, N, Pallet, D and Hounhouigan, DJ. 2012. Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa. Food chain, vol. 2(1), pp 1-14 |
en_US |
dc.identifier.issn |
2046-1879 |
|
dc.identifier.uri |
http://www.ingentaconnect.com/content/itpub/fc/2012/00000002/00000002/art00006
|
|
dc.identifier.uri |
http://hdl.handle.net/10204/6607
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|
dc.description |
Copyright: 2012 Practical Action publishing. This is an ABSTRACT ONLY. The definitive version is published in Food chain, vol. 2(1), pp 1-14 |
en_US |
dc.description.abstract |
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. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Practical Action Publishing |
en_US |
dc.relation.ispartofseries |
Workflow;10328 |
|
dc.subject |
Ogi aroma |
en_US |
dc.subject |
Akpan |
en_US |
dc.subject |
Traditional yoghurt-like cereal |
en_US |
dc.subject |
Industrial development |
en_US |
dc.subject |
Sorghum |
en_US |
dc.subject |
Quality attributes |
en_US |
dc.subject |
Fermented kneaded sorghum |
en_US |
dc.title |
Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa |
en_US |
dc.type |
Article |
en_US |
dc.identifier.apacitation |
Sassa, C., Adinsi, L., Anihouvi, V., Akissoe, N., Dalode, G., Mestres, C., ... Hounhouigan, D. (2012). Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa. http://hdl.handle.net/10204/6607 |
en_ZA |
dc.identifier.chicagocitation |
Sassa, C, L Adinsi, V Anihouvi, N Akissoe, G Dalode, C Mestres, A Jacobs, N Dlamini, D Pallet, and D Hounhouigan "Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa." (2012) http://hdl.handle.net/10204/6607 |
en_ZA |
dc.identifier.vancouvercitation |
Sassa C, Adinsi L, Anihouvi V, Akissoe N, Dalode G, Mestres C, et al. Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa. 2012; http://hdl.handle.net/10204/6607. |
en_ZA |
dc.identifier.ris |
TY - Article
AU - Sassa, C
AU - Adinsi, L
AU - Anihouvi, V
AU - Akissoe, N
AU - Dalode, G
AU - Mestres, C
AU - Jacobs, A
AU - Dlamini, N
AU - Pallet, D
AU - Hounhouigan, D
AB - 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.
DA - 2012-05
DB - ResearchSpace
DP - CSIR
KW - Ogi aroma
KW - Akpan
KW - Traditional yoghurt-like cereal
KW - Industrial development
KW - Sorghum
KW - Quality attributes
KW - Fermented kneaded sorghum
LK - https://researchspace.csir.co.za
PY - 2012
SM - 2046-1879
T1 - Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa
TI - Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa
UR - http://hdl.handle.net/10204/6607
ER -
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en_ZA |