Volume 29, Issue 3, June 2020, Pages 436–442
Sea Tehi Bernard1, Rougbo N’djomon Paterne2, Akoa Essoma Edwige Flore3, Saki Suomion Justin4, Soro Yadé René5, and Kouamé Lucien Patrice6
1 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
2 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
3 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
4 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
5 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
6 Department of food science and technology, Laboratory of Biocatalysis and Bioprocesses, Nangui-Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: English
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
A survey was undertaken in 10 communes in Abidjan district covering a total of 1500 respondents. The methodology used is a diagnosis of food consumption systems on roasted corn flour and level of consumption of roasted corn flour. The results of the survey showed that 93.37% of the surveyed population are consumers of roasted corn flour, compared to 6.13% who are non-consumers. This study identified forty-six (46) vernacular names (local names) for roasted corn flour. Concerning the frequency of consumption, 48.40% of the respondents rarely consume roasted corn flour, 37.50% of the population consumed regularly this flour and 14,10% respondents at least once a week. However, roasted corn flour is usually produced at home than bought at the market and supermarket. In addition, the consumption of roasted corn flour can be accompanied by sugar (72.0%), with peanut paste (12.4%), with red pepper and salt (5.2%), dried winged termites (4.2%), coconut flour (3.6%) and potash (2.6%).
Author Keywords: roasted corn flour, consumption, production, type of accompaniment, self-life.
Sea Tehi Bernard1, Rougbo N’djomon Paterne2, Akoa Essoma Edwige Flore3, Saki Suomion Justin4, Soro Yadé René5, and Kouamé Lucien Patrice6
1 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
2 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
3 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
4 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
5 Department of Biochemistry, UFR Biosciences, Laboratory of Biotechnologies, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
6 Department of food science and technology, Laboratory of Biocatalysis and Bioprocesses, Nangui-Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: English
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
A survey was undertaken in 10 communes in Abidjan district covering a total of 1500 respondents. The methodology used is a diagnosis of food consumption systems on roasted corn flour and level of consumption of roasted corn flour. The results of the survey showed that 93.37% of the surveyed population are consumers of roasted corn flour, compared to 6.13% who are non-consumers. This study identified forty-six (46) vernacular names (local names) for roasted corn flour. Concerning the frequency of consumption, 48.40% of the respondents rarely consume roasted corn flour, 37.50% of the population consumed regularly this flour and 14,10% respondents at least once a week. However, roasted corn flour is usually produced at home than bought at the market and supermarket. In addition, the consumption of roasted corn flour can be accompanied by sugar (72.0%), with peanut paste (12.4%), with red pepper and salt (5.2%), dried winged termites (4.2%), coconut flour (3.6%) and potash (2.6%).
Author Keywords: roasted corn flour, consumption, production, type of accompaniment, self-life.
How to Cite this Article
Sea Tehi Bernard, Rougbo N’djomon Paterne, Akoa Essoma Edwige Flore, Saki Suomion Justin, Soro Yadé René, and Kouamé Lucien Patrice, “Roasted corn flour consumption in the Abidjan district, Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 29, no. 3, pp. 436–442, June 2020.
