Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin

Abstract

Culinary and sensory characteristics of sorghum crops and derived foods in northern Benin were investigated using rapid appraisal and quantitative survey methods. Three food categories were identified: pastes, porridges, and beverages. In the main town, all of these are encountered. In other areas, sorghum is mostly consumed as either paste or beverages. The major sensory quality attributes are related to texture, color, and taste. Brown or red sorghum types are generally used, because of food habits, beliefs, and appearance. We distinguished more than 100 farmers’ varieties and classified them according to their suitability for the preparation of different sorghum- based foods.

KEYWORDS:

• sorghum
• paste
• porridge
• beverage

Notes

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Nago, C.M. (1997). La transformation alimentaire traditionnelle du maïs au Bénin: Détermination des caractéristiques physico-chimiques des variétés en usage; relations avec l’obtention et la qualité des principaux produits dérivés. Thèse de Doctorat d’Etat, Université Paris 7-Denis Diderot, UFR de Biochimie, 201pp

Nago, C.M., and D.J. Hounhouigan, (1998). La transformation alimentaire traditionnelle des céréales au Bénin. Les publications du CERNA, FSA/UAC, 152 pp