Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa

Abstract

Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques and constraints, and the quality attributes of the product in order to find out the best options for possible industrial development. For this purpose, a survey was carried out in different municipalities using a questionnaire administered to stakeholders. While the production and commercialization of Akpan are undertaken exclusively by women, consumption cuts across all classes of people, with consumers in a wide range of socio-cultural groups, ages, and educational levels. Four types of Akpan were encountered, varying in their raw materials and processing technologies. Maize and sorghum were used either singly or in combination through submerged or solid-state fermentation processes. Among the product types, Akpan from maize ogi was the most preferred, mainly because of its long-established history, white colour, sour taste, and pronounced ogi aroma. (Résumé d'auteur

Production et qualité nutritionnelle des épis de maïs frais bouillis consommés au Bénin

“…L'étude des caractéristiques socioéconomiques des acteurs a montré que la production de l'épi de maïs frais bouilli est une activité essentiellement féminine qui occupe des femmes de différentes tranches d'âge avec un faible niveau d'instruction. Ce constat a été également souligné par d'autres auteurs qui ont remarqué que les activités de production et de commercialisation des produits alimentaires de rue sont généralement assurées par les femmes majoritairement peu instruites (Kayodé et al, 2006 ;Kindossi et al, 2012 ;Sacca et al, 2012 ;.…”

Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal

“…White maize grains ( Zea mays ) and red sorghum grains ( Sorghum bicolor (L.) Moench) were purchased from the international market in Dantokpa. The grains were processed into Akpan by two skilled local processors using the traditional methods described by Sacca et al ., but under satisfactory hygiene/sanitary conditions. In addition, a bottle of commercial Akpan named Cerealait was purchased at the local market.…”

“…It is popular and widely consumed and the demand for the product on local markets is high. Like many other indigenous fermented cereal products, Akpan is appreciated for its sweet but slightly sour taste and the aroma of its active components, which develop naturally during processing or are added during consumption …”

“…Recent surveys revealed the existence of different types of Akpan depending on the raw material and process used . The different raw materials and processes may lead to different perceptions of the sanitary and sensory properties of Akpan by consumers.…”

“…Like many other indigenous fermented cereal products, Akpan is appreciated for its sweet but slightly sour taste and the aroma of its active components, which develop naturally during processing or are added during consumption. 9 Despite the high demand, the market for Akpan is limited, since it is only sold for immediate consumption. Those who produce Akpan could increase their income by expanding their customer base with new storable forms of the product, including ready-to-drink bottled Akpan or ready-to-prepare flours.…”