TY - JOUR
T1 - Quality of farmers' varieties of sorghum and derived foods as perceived by consumers in Benin
AU - Kayodé, A.P.P.
AU - Adegbidi, A.
AU - Hounhouigan, J.D.
AU - Linnemann, A.R.
AU - Nout, M.J.R.
PY - 2005
Y1 - 2005
N2 - 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
AB - 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
KW - phenolic-compounds
U2 - 10.1080/03670240500187302
DO - 10.1080/03670240500187302
M3 - Article
SN - 0367-0244
VL - 44
SP - 271
EP - 294
JO - Ecology of Food and Nutrition
JF - Ecology of Food and Nutrition
IS - 4
ER -