Etat Des Lieux Et Gestion Des Semences Des Principales Céréales Cultivées Au Nord De La Côte d’Ivoire

Koffi, Kouablan Edmond; Yao, Saraka Didier Martial; Nafan, Diarrassouba; Siene, Laopé Ambroise Casimir

doi:10.19044/esj.2016.v13n3p112

Cited by 3 publications

(3 citation statements)

References 4 publications

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“…This preference for millet porridge (Sougé-baca) could be explained by the good acceptability and availability of millet in northern Côte d'Ivoire. This hypothesis is supported by Koffi et al [34] who reported that millet and sorghum are traditionally grown in the northern region of Côte d'Ivoire. For Tou et al [35] millet porridges have a good organoleptic quality compared to maize porridges.…”

Section: Discussionmentioning

confidence: 55%

Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d'Ivoire

Jacqueline

Nestor²,

Konan³

et al. 2022

AJB2T

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The African baobab (Adansonia digitata L.) is an indigenous fruit tree in the dry savannah areas of sub-Saharan Africa. It is a species of great dietary and nutritional interest. The pulp of the fruit, in addition to being consumed raw or in cold drinks, is used for several others unknown foods in Côte d’Ivoire. Thus, a household survey was conducted in the localities of Korhogo, Séguéla and Bouna with 135 people per locality in order to identify these foods, and then to determine their modes, forms, frequency of consumption and their processes. The data revealed that consumers collect baobab in pods form (79.23-88.81%) in fields (76.15-86.57%) before using pulp in the preparation of 10 local foods with different technologies. Eight of these foods are meals and two are beverages (Zoom-koom and Séladji). Rural populations for its taste and health benefits consume the pulp of baobab fruit. The process of Bacacrou (Sougé-baca, Badégé-baca, Manou-baca and Sougé ni manou-baca) vary according to the practices of each locality. Among meals, Kagbèlè is a specific food of Korhogo while Séla biscuit is more specific to Séguéla, and Tchobal, Zoom-koom and Bafouratou are specific to Bouna. Sougé-baca and Séladji appears as the most known foods with a percentage of knowledge of 68.39 and 53.35 respectively, and the most consumed dishes precisely at breakfast and at the Muslim jêun break with 3 to 4 times per month as frequency of consumption. For a better promotion of these foods, it is essential to know their biochemical and nutritional composition.

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Section: Discussionmentioning

confidence: 55%

Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d'Ivoire

Jacqueline

Nestor²,

Konan³

et al. 2022

AJB2T

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“…This result could also be due to the fact that according to N'guessan et al [32], millet porridge is the main form of millet processing. Regarding the availability of millet, Koffi et al [34] reported that millet and sorghum are traditionally grown in the northern region of Côte d'Ivoire. Parry [35], confirms this report by adding that the northern area of Côte d'Ivoire is the most suitable for growing millet.…”

Section: Production Of Zagaminmentioning

confidence: 99%

Identification of the Main Dishes Made from the Pulp of Tomi (Tamarindus indica L) Consumed in the Savannah Region of Côte d'Ivoire

Jacqueline

Daouda²,

Nestor³

et al. 2022

JEAI

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Tamarind (Tamarindus indica L) is a plant belonging to the Fabaceae family and the subfamily Caesalpinioidae that is often found in arid regions. The various parts of this tree are of great interest to rural African populations. The pulp of its fruit is used for the preparation of cold drinks or in the composition of several other foods. However, no study in Côte d'Ivoire has yet focused on these foods, only the juices or nectars of this wild fruit tree have been studied. Thus, a survey was conducted in the localities of Korhogo, Séguéla and Bouna with 135 people per locality in order to identify these foods, and then to determine their modes, forms, frequency of consumption and their processes. The survey revealed that most of consumers are without level of education (78.51%), Ivorian (84.94%) and married (80.99%). The places of supply of tomi are often the field (65.18%-71.64%) than the market (32.84-41.67%) and in its pod form (65.93-73.13%). People use pods and pulp to make 10 tomi-based foods with a meal/drink ratio of 7:3. This fruit is consumed by rural populations for health needs, for its taste and for the color it gives to dishes. The frequency of consumption varies from 0 to 3 times per month and the Sougé-baca appears as the most known and consumed food with a percentage of knowledge of 74.07 and a frequency of consumption of 3 times per month. Sougé-baca is a meal more consumed at breakfast and at the Muslim jêun break. The production diagram of Bacacrou (Sougé-baca, Badégé-baca, Manou-baca and Sougé ni manou-baca) vary according the practices of the three localities.

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“…In sub-Saharan Africa, cereals are considered as one of the most important sources of nutrients, and cereal-based porridges are often given to children under 5 years as a complementary food to breastfeeding [1]. Thus, cereals used for the production of fermented products such as porridges through various traditional processes are frequently millet, sorghum, maize and rice [2]. These cereals, transformed to foods such as fermented porridge, occupy a prominent place [3] and are considered to be one of the most important sources of nutrients [1] and energy [4].…”

Section: Introductionmentioning

confidence: 99%

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Karimou

Sina

Agossou

et al. 2022

AFSJ

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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.

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Etat Des Lieux Et Gestion Des Semences Des Principales Céréales Cultivées Au Nord De La Côte d’Ivoire

Cited by 3 publications

References 4 publications

Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d'Ivoire

Local Foods Based on Baobab Pulp (Adansonia digitata L.) Consumed in Savannah Areas of Northern Côte d'Ivoire

Identification of the Main Dishes Made from the Pulp of Tomi (Tamarindus indica L) Consumed in the Savannah Region of Côte d'Ivoire

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

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