African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Full Length Research Paper

Improvement of the traditional technology for the production of “gowé”, a sour and sweet beverage from Benin

N. Bako Seïdou1, A. P. P. Kayodé1*, G. Dalodé-Vieira1, L. Baba-Moussa2, S. O. Kotchoni3 and D. J. Hounhouigan1
1Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin. 2Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, 05 BP 1604 Cotonou, Bénin. 3Department of biology and Center for Computational and Integrative Biology, Rutgers University, 315 Penn St., Camden, NJ 08102, USA.
Email: [email protected]

  •  Accepted: 08 November 2011
  •  Published: 15 December 2011

Abstract

The present study was carried out to evaluate the effect of water content, fermentation period, and the effect of various drying temperatures of saccharified sorghum malt flour on the quality of “gowé”, an indigenous sour and sweet beverage from Benin with the ultimate objective of improving the processing technique and quality of “gowé”. Our data revealed that the physicochemical properties of “gowé” were significantly modified with respect to dough moisture content, its fermentation period and with different drying temperatures. The best processing characteristics for high quality of dried “gowé” were obtained for saccharified dough with 58.6% moisture level and a fermentation period of 48 h at 70°C drying temperature.

Key words: Sorghum, malting, fermentation, technology, drying, “gowé”.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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