African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6693

Full Length Research Paper

Traditional processing and quality attributes of Dambou, a steamed coarse semolina

Janvier M. Kindossi
  • Janvier M. Kindossi
  • Département de Nutrition et Sciences Agro-Alimentaires, Faculté d’Agronomie, Université de Parakou, BP: 123 Parakou, Bénin.
  • Google Scholar
Carole N. A. Vihotogbe-Sossa
  • Carole N. A. Vihotogbe-Sossa
  • Département de Nutrition et Sciences Agro-Alimentaires, Faculté d’Agronomie, Université de Parakou, BP: 123 Parakou, Bénin.
  • Google Scholar
Ogouyôm H. Iko Afé
  • Ogouyôm H. Iko Afé
  • Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 03 BP 2819 Jéricho, Cotonou, Bénin.
  • Google Scholar
Véronique B. Codé
  • Véronique B. Codé
  • Département de Nutrition et Sciences Agro-Alimentaires, Faculté d’Agronomie, Université de Parakou, BP: 123 Parakou, Bénin.
  • Google Scholar
Paulin Azokpota
  • Paulin Azokpota
  • Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 03 BP 2819 Jéricho, Cotonou, Bénin.
  • Google Scholar


  •  Received: 30 September 2021
  •  Accepted: 16 November 2021
  •  Published: 31 December 2021

Abstract

Dambou is a traditional cereal-based food consumed in northern Benin. The traditional production method, marketing and consumption of Dambou were evaluated through a field investigation. A semi-structured questionnaire composed of socio-cultural profile of the stakeholders, nature of raw materials and processing methods used in Dambou production, quality attributes and consumption forms of Dambou was administrated to stakeholders of Dambou value chain in the municipality of Parakou (Benin). The findings showed that Dambou is exclusively produced and marketed by women (100%). Two different Dambou production technologies were identified depending on the process and the raw material used. A significant difference (p < 0.05) was observed compared to the variety of cereal used for the production of Dambou. In addition, the study showed that Dambou is mostly consumed with mixture of Moringa oleifera leaves, spices and peanut powder. Dambou is appreciated by consumers for its quality attributes such as colour and soft texture.

Key words: Ethnic food, indigenous production, quality, rice, maize, Benin.