IMPORTANCE OF LOCAL CEREAL FLOURS IN THE DIET HABITOF CONSUMERS IN THE DISTRICT OF ABIDJAN COTE D’IVOIRE

Yevi NGUESSAN, Micael BEDIKOU, Rose-Monde MEGNANOU, Sébastien NIAMKE

Abstract

The aim of this study is to gain understanding of the of the potential of local cereal flours in an  urban  context  and  the  segment  of  the  urban  population  concerned  with  traditional  dishes  made thereof In  Côte  d’Ivoire  cereals  are  produced  in  the  northern  areas  where  they  are  traditionally
consumed. These local cereals concerns: rice, maize, sorghum, millet and fonio. This survey showed that only maize along with millet flours were in greatest demand among the consumers in the districts of  Abidjan  (p<0.05).  Ash-containing  yellow  maize  and  pure  white  maize  flours  are  commonly consumed.  The  consumers  surveyed,  all  ethnic  groups combined,  preferred  white  maize  and  millet flours  more  than  yellow  maize  flour  according  to  the  Pearson  Chi2  test  (p<0.05).  Millet  flour  is predominantly cooked in the form of thin porridge, while the main form of preparing white and yellow maize  flours  is  a  dense  paste  (tô)  eaten  with  sauce. The  higher  frequency  of  consuming millet  flour derived  product  is  linked  to  its  availability  as  ready  to  eat  food.  The potential  for  convenient  local cereal in the urban setting is real provided convenience and quality are met.

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