Quality of farmers' varieties of sorghum and derived foods as perceived by consumers in Benin

A.P.P. Kayodé, A. Adegbidi, J.D. Hounhouigan, A.R. Linnemann, M.J.R. Nout

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27 Citations (Scopus)

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
Original languageEnglish
Pages (from-to)271-294
Number of pages23
JournalEcology of Food and Nutrition
Volume44
Issue number4
DOIs
Publication statusPublished - 2005

Keywords

  • phenolic-compounds

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