Indigenous knowledge and processing of Adansonia digitata L. food products in Benin

F.J. Chadare, J.D. Hounhouigan, A.R. Linnemann, M.J.R. Nout, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

Indigenous knowledge related to baobab food products was investigated in Benin among 253 food processors from 15 ethnic groups. Descriptive statistics and correspondence analysis (CA) were used for data analysis. The following food categories were identified: dough, gruel, drinks (from pulp); sauces (from leaves, seeds and kernels), and flavouring agents (from kernels). CA showed that the food use of baobab parts varies among ethnic groups. Most ethnic groups have similar opinions about the difficulty of certain processing operations, in particular seed decortication, grinding and sieving operations for product recovery. Storage and preservation problems were mentioned for kernels and pulp.
Original languageEnglish
Pages (from-to)338-362
JournalEcology of Food and Nutrition
Volume47
DOIs
Publication statusPublished - 2008

Keywords

  • seed
  • diversity
  • africa

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