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: Chapter in Book/Report/Conference proceedingAbstract

Abstract

Adansonia digitata L. (baobab) is a key economic tree used daily by local populations in Africa for food and medicines purposes. Processing its food products was investigated in Benin in a survey among 253 food processors (223 women, 30 men) belonging to 15 ethnic groups, using structured questionnaires. The study aimed at investigating ethno-food knowledge related to processing of baobab parts in Benin. Descriptive statistics and correspondence analysis (CA) were used to distinguish sociocultural groups and food parameters and to link socio-cultural groups according to local perception of various parameters. The importance of processed food products from baobab parts was evaluated by ranking. The following food categories were identified: dough, gruel, drinks (from baobab pulp); sauces (from baobab leaves, seeds and kernels); snacks (from baobab pulp and seeds) and flavouring agents (from baobab kernels). Some of the recorded foods were fermented (spontaneous fermentation). Leaf and pulp-derived products are predominant, being mentioned by 27.5 and 27.2% of consumers, respectively. Correspondence analysis showed that the food use of baobab parts (leaves, pulp, seeds and kernels) varies among ethnic groups. In addition, 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. The results allow us to identify and categorize various difficulties in baobab food processing as perceived by local populations and to define strategies to solve these problems that at present limit the economic and nutritional potential of these products.
Original languageEnglish
Title of host publicationInternational Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK
Pages37
Publication statusPublished - 2009
EventInternational Conference on Human Ecology -
Duration: 29 Jun 20093 Jul 2009

Conference

ConferenceInternational Conference on Human Ecology
Period29/06/093/07/09

Fingerprint

Adansonia digitata
indigenous knowledge
Benin
foods
pulp
seeds
nationalities and ethnic groups
leaves
economics
sauces
flavorings
snacks
grinding
processed foods
food processing
dough
food industry
medicine
questionnaires
statistics

Cite this

Chadare, F. J., Hounhouigan, J. D., Linnemann, A. R., Nout, M. J. R., & van Boekel, M. A. J. S. (2009). Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. In International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK (pp. 37)
Chadare, F.J. ; Hounhouigan, J.D. ; Linnemann, A.R. ; Nout, M.J.R. ; van Boekel, M.A.J.S. / Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK. 2009. pp. 37
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title = "Indigenous knowledge and processing of Adansonia digitata L. food products in Benin",
abstract = "Adansonia digitata L. (baobab) is a key economic tree used daily by local populations in Africa for food and medicines purposes. Processing its food products was investigated in Benin in a survey among 253 food processors (223 women, 30 men) belonging to 15 ethnic groups, using structured questionnaires. The study aimed at investigating ethno-food knowledge related to processing of baobab parts in Benin. Descriptive statistics and correspondence analysis (CA) were used to distinguish sociocultural groups and food parameters and to link socio-cultural groups according to local perception of various parameters. The importance of processed food products from baobab parts was evaluated by ranking. The following food categories were identified: dough, gruel, drinks (from baobab pulp); sauces (from baobab leaves, seeds and kernels); snacks (from baobab pulp and seeds) and flavouring agents (from baobab kernels). Some of the recorded foods were fermented (spontaneous fermentation). Leaf and pulp-derived products are predominant, being mentioned by 27.5 and 27.2{\%} of consumers, respectively. Correspondence analysis showed that the food use of baobab parts (leaves, pulp, seeds and kernels) varies among ethnic groups. In addition, 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. The results allow us to identify and categorize various difficulties in baobab food processing as perceived by local populations and to define strategies to solve these problems that at present limit the economic and nutritional potential of these products.",
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Chadare, FJ, Hounhouigan, JD, Linnemann, AR, Nout, MJR & van Boekel, MAJS 2009, Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. in International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK. pp. 37, International Conference on Human Ecology, 29/06/09.

Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. / Chadare, F.J.; Hounhouigan, J.D.; Linnemann, A.R.; Nout, M.J.R.; van Boekel, M.A.J.S.

International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK. 2009. p. 37.

Research output: Chapter in Book/Report/Conference proceedingAbstract

TY - CHAP

T1 - Indigenous knowledge and processing of Adansonia digitata L. food products in Benin

AU - Chadare, F.J.

AU - Hounhouigan, J.D.

AU - Linnemann, A.R.

AU - Nout, M.J.R.

AU - van Boekel, M.A.J.S.

PY - 2009

Y1 - 2009

N2 - Adansonia digitata L. (baobab) is a key economic tree used daily by local populations in Africa for food and medicines purposes. Processing its food products was investigated in Benin in a survey among 253 food processors (223 women, 30 men) belonging to 15 ethnic groups, using structured questionnaires. The study aimed at investigating ethno-food knowledge related to processing of baobab parts in Benin. Descriptive statistics and correspondence analysis (CA) were used to distinguish sociocultural groups and food parameters and to link socio-cultural groups according to local perception of various parameters. The importance of processed food products from baobab parts was evaluated by ranking. The following food categories were identified: dough, gruel, drinks (from baobab pulp); sauces (from baobab leaves, seeds and kernels); snacks (from baobab pulp and seeds) and flavouring agents (from baobab kernels). Some of the recorded foods were fermented (spontaneous fermentation). Leaf and pulp-derived products are predominant, being mentioned by 27.5 and 27.2% of consumers, respectively. Correspondence analysis showed that the food use of baobab parts (leaves, pulp, seeds and kernels) varies among ethnic groups. In addition, 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. The results allow us to identify and categorize various difficulties in baobab food processing as perceived by local populations and to define strategies to solve these problems that at present limit the economic and nutritional potential of these products.

AB - Adansonia digitata L. (baobab) is a key economic tree used daily by local populations in Africa for food and medicines purposes. Processing its food products was investigated in Benin in a survey among 253 food processors (223 women, 30 men) belonging to 15 ethnic groups, using structured questionnaires. The study aimed at investigating ethno-food knowledge related to processing of baobab parts in Benin. Descriptive statistics and correspondence analysis (CA) were used to distinguish sociocultural groups and food parameters and to link socio-cultural groups according to local perception of various parameters. The importance of processed food products from baobab parts was evaluated by ranking. The following food categories were identified: dough, gruel, drinks (from baobab pulp); sauces (from baobab leaves, seeds and kernels); snacks (from baobab pulp and seeds) and flavouring agents (from baobab kernels). Some of the recorded foods were fermented (spontaneous fermentation). Leaf and pulp-derived products are predominant, being mentioned by 27.5 and 27.2% of consumers, respectively. Correspondence analysis showed that the food use of baobab parts (leaves, pulp, seeds and kernels) varies among ethnic groups. In addition, 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. The results allow us to identify and categorize various difficulties in baobab food processing as perceived by local populations and to define strategies to solve these problems that at present limit the economic and nutritional potential of these products.

M3 - Abstract

SP - 37

BT - International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK

ER -

Chadare FJ, Hounhouigan JD, Linnemann AR, Nout MJR, van Boekel MAJS. Indigenous knowledge and processing of Adansonia digitata L. food products in Benin. In International Conference on Human Ecology, Book of abstracts, June 29th to July 3rd 2009, Manchester UK. 2009. p. 37