African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6626

Article in Press

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

Janvier Mêlégnonfan Kindossi, Ogouyôm Herbert Iko Afé, Carole N. A. Vihotogbe-Sossa, Véronique Blandine Codé, Paulin Azokpota

  •  Received: 30 September 2021
  •  Accepted: 16 November 2021
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.

Keywords: Ethnic food, indigenous production, quality, rice, maize, Benin