Etude sur la capacité de production, du circuit de commercialisation et de la consommation du &lt;i&gt;zoom-koom&lt;/i&gt; vendu dans la ville de Ouagadougou au Burkina Faso

Massieke, Adama Abdoul Razaak Soma; Tapsoba, Fidèle Wend-Bénédo; Kabore, Donatien; Seogo, Issaka; Tankoano, Abel; Dicko, Mamoudou H.; Toguyéni, Aboubacar; Sawadogo-Lingani, Hagrétou

doi:10.4314/ijbcs.v11i5.27

Cited by 8 publications

(5 citation statements)

References 3 publications

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“…Total titratable acidity and pH were negatively correlated (r = -0.931; p < 0.001) which means that the production of organic acids was accompanied by a decrease in pH during the storage of "kounou" samples. A similar relation has been reported by Massieke et al (2017) during the storage at room temperature of "zoom-koom", a fermented cereal-based beverage made in Burkina Faso. Meanwhile, pH was both significant and positively correlated to total sugar (r = 0.907; p < 0.01), total soluble solids (r = 0.849; p < 0.01) and dry matter (r = 0.728; p < 0.05).…”

Section: Correlations Analysissupporting

confidence: 84%

Physicochemical Changes of Commercial “Kounou” During Short Term Storage at Room and Refrigerated Temperatures

Bayoï

Daoudou

Vecha

et al. 2022

EJBIO

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Fermented cereal-based drinks as “kounou” are among the most popular indigenous beverages in Northern Cameroon. Because they are made in a primitive way, they are ready to be served while still actively fermenting. Therefore, some physicochemical properties of “kounou” were tested in the current study during 4 days of storage at room and refrigerated temperatures. Samples of “kondourkou” a sub type of “kounou” were purchased from local producers located in the Far North region of Cameroon. During storage at 28 ± 2°C and 4 ± 1°C, total sugars, pH, total acidity, alcohol content, total soluble solids, dry matter, total dissolved solids, and conductivity of samples were measured in triplicate using standards procedures. The results showed that pH decreased from 3.34 to 3.16, and 3.65 to 3.4 after storage at room and refrigerated temperatures, respectively. The decrease in total sugar (30.3%-12.1%) and soluble solids (7.26-4.89°Brix), as well as increase in titratable acidity (0.26%-0.36%) were significant for samples stored at ambient temperature. While no significant changes in all these parameters were revealed for samples stored at cold conditions (54.8%-37.9%; 8.79-8.13°Brix and 0.18-0.25%, respectively). Dry matter and total dissolved solids were lower in samples stored at room temperature (from 10.3-11.2% and 841.9-1002 mg/L, respectively) than those kept under refrigeration (from 12.15 to 12.5% and 1061.2-1231.7 mg/L, respectively). Alcohol content and conductivity were respectively in the range of 3.5-2.35% and 1692.4-2012.5 mg/L for samples stored at room temperature, and 3.18-3.37% and 1692.4-2205 mg/L for those kept under refrigeration. Principal component analysis revealed that samples stored under refrigeration were structured in two sub-cluster, the first formed by those stored for 1 and 2 days and the second including those kept for 3 and 4 days. While samples left at room temperature were separated into three sub groups, those stored for a day, 2 and 3 days, and 4 days. Finally, it would be appropriate to consume refrigerated “kounou” as well as commercialize and/or store it under refrigeration.

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Section: Correlations Analysissupporting

confidence: 84%

Physicochemical Changes of Commercial “Kounou” During Short Term Storage at Room and Refrigerated Temperatures

Bayoï

Daoudou

Vecha

et al. 2022

EJBIO

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“…Outside Benin, millet is also considered a noble cereal because it is often served during traditional ceremonies [18]. This is the case in Burkina Faso, for example, where the majority of food processors (70%) use millet in proportions of 1 and 5 kg to produce the zoom-koom drink [19].…”

Section: Consumption Rates Of Different Cereals In Djougoumentioning

confidence: 99%

Survey of Cereal Consumption Habits in the Community of Djougou, Benin

Moutawakilou,

Chabi-Sika,

Noumavo

et al. 2023

FNS

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The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the community of Djougou. A semi-directive survey with KoBoCollect was conducted among 369 households to collect individual cereal food consumption data. The survey data processed by statistical tools showed that the most consumed cereals are maize (95%, p = 0.887), millet (58%, p = 0.755), rice (55%, p = 0.753), sorghum (15%, p = 0.635), wheat (5%, p = 0.920) and fonio barely 5%. The most common mode of acquisition in Djougou is purchase (50%, p = 0.947) but donation is also observed (25%, p = 0.988) as well as production observed in 20.6% of households. Purchases are made from retailers in local markets (45%, p = 0.920) but also in streets and alleys (30%, p = 0.765). The most widely used preservation technique is drying at room temperature (70%, p = 0.995). Households most often dry in the areas provided in the field (50%, p = 0.783) and at home (40%, p = 0.643). The preferred storage location is the kitchen (60%, p = 0.790). The bedroom (20%, 0.669) and the store (15%, 0.522) are the alternative places for storing cereals. In addition, the supply costs of cereals increased between 2020 and 2021. This vertiginous rise in prices is due, among other things, to the co-vid19 pandemic. The various data generated not only make it possible to have fresh data but also to invest them in the assessment of health risks for the achievement of a high level of protection of the health and life of consumers.

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“…This work requires a physical strength to which they devote themselves for their survival. Soma et al, 2017(Soma et al, 2017).…”

Section: Site Presentationmentioning

confidence: 99%

“…Figure2. Location of the Pissy Granite quarry (the figure is adapted fromSoma et al, 2017(Soma et al, 2017). …”

mentioning

confidence: 99%

Understanding the Artisanal Mining of the Pissy Granite Quarry Using the Problem-in-Context Framework (PiC)

Kansole¹,

Compaore²,

Bagoro³

et al. 2021

GEP

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The Pissy granite quarry of Ouagadougou in Burkina Faso exists since 2006, and it is a source of financial incomes for many poor families working there. The Problem-In-Context framework (PiC), lead the current study to understand better the quarry exploitation and structuration. Different motivations guide the quarry actors. Through those motivations, different solutions were suggested, mainly the shutdown of the quarry as the best way to decrease the impacts of the quarry exploitation on the environment, particularly regarding the air pollution and the loss of biodiversity in the area. The Pissy granite quarry is not recognized by the country's legislation and this study is presenting the site organization. They are three main actors on the site and the tertiary actors are the ones having more incomes comparing to the primary and secondary actors of the chain. There is a need to evaluate the shell life of the quarry if the shutdown is not the final option chosen by the country. This evaluation should be a way to restructure the field and to have more incomes from it. Many standards exist in the country to guide the quarries and mines exploitation but they do not have impact on the Pissy granite quarry because of its non-reorganization.

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Etude sur la capacité de production, du circuit de commercialisation et de la consommation du <i>zoom-koom</i> vendu dans la ville de Ouagadougou au Burkina Faso

Cited by 8 publications

References 3 publications

Physicochemical Changes of Commercial “Kounou” During Short Term Storage at Room and Refrigerated Temperatures

Physicochemical Changes of Commercial “Kounou” During Short Term Storage at Room and Refrigerated Temperatures

Survey of Cereal Consumption Habits in the Community of Djougou, Benin

Understanding the Artisanal Mining of the Pissy Granite Quarry Using the Problem-in-Context Framework (PiC)

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