Laboratoire de Recherche en traitement et de conservation des Produits Halieutiques (LAREPROH), Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Cotonou, Benin
Seasonings are nowadays indispensable ingredients in food preparation in general and especially in South of Benin. They are omnipresent on all displays of saleswomen condiments and various products, and are sometimes exposed to the bad weather. A sociocultural investigation was conducted to South of Benin, from December 2012 to July 2013 (approximately eight month), and was related to the consumption of flavor commonly called "cube" in this area. The purpose is to identify the range of "cube" seasonings the most used. It comes that we may evaluate the nutritional quality of these products. After the analysis, it arises that the glutamate has a higher content of total proteins (36.960%). Then, follow respectively Cookzen (14.840%), Maggi chicken (9.800%), Jumbo chicken (8.68%) and finally, Aroma Maggi (7.560%). The highest content of salt is found in Jumbos Chicken (53.675%), followed respectively by Maggi chicken (47.525%), Cookzen (38.8 Glutamate (37.307%) and Aroma Maggi (17.660%). The lowest value of the pH is found in Aroma Maggi (4.530), while Maggi chicken (5.860) and Jumbo chicken (5.270) have approximately the same pH.
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