Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial andtraditional, infusions and syrups) was related to sensory evaluation and acceptance.
BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.
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