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Traditional production system of Ablo, West Africa steamed cooked moist bread

By: Franck Hongbété, Janvier Kindossi, Noël Akissoé

Key Words: Ablo, Maize, Rice, Fermentation, Street-food

Int. J. Biosci. 11(4), 263-271, October 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.4.263-271

Certification: ijb 2017 0121 [Generate Certificate]

Abstract

Ablo is a slightly salted and sweet steamed-cooked bread based cereal grains, sold in the form of pellets as street food in Benin. A survey was carried out in Parakou municipality in the North of Benin to collect information on the production and commercialization of Ablo, through a questionnaire. The questionnaire focused on the socio-cultural profile of actors, the raw materials used for the processing, the technologies used and the quality attributes of Ablo. Then, it was followed by physicochemical analysis of different types of Ablo. The results showed that the production and commercialization of Ablo were a significant activity mainly done by women. Three types of Ablo were distinguished, varying in their raw materials and processing technologies. The appreciation of the quality of Ablo by processor-vendors was mostly based on sensory attributes such as the colour, texture, odour, consistency, and the presence of honeycomb. Also, Ablo is an acidic product (pH =3.91- 4.52) with a titratable acidity of 0.51-1.14 % lactic acid, dry matter (35.6-37.4 g/100g), protein content (7.5-8.4 g/100 DM) and lipid content (0.3-0.4 g/100g DM). The quality sensory attributes and the optimization of Ablo production should be useful for future standardization of its processing technology.

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Traditional production system of Ablo, West Africa steamed cooked moist bread

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Franck Hongbété, Janvier Kindossi, Noël Akissoé.
Traditional production system of Ablo, West Africa steamed cooked moist bread.
Int. J. Biosci. 11(4), 263-271, October 2017.
http://www.innspub.net/ijb/traditional-production-system-ablo-west-africa-steamed-cooked-moist-bread/
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