Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

Zannou O., Agossou D. J., Miassi Y., Agani O. B., Aisso M. D., Chabi I. B., ...Daha Fazla

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.27, 2022 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ijgfs.2021.100450
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Traditional foods, Fermentation, Cultural practices, Benin Republic, BEAN PARKIA-BIGLOBOSA, MICROBIOLOGICAL CHANGES, NATURAL FERMENTATION, CONDIMENTS, SORGHUM, IRU, AFITIN, SONRU, MAIZE, FISH
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

This article provides the socio-cultural, health benefits and descriptive overview of common traditional fermented food products in Benin Republic. A wide range of indigenous fermented foods locally named Tchoukoutou, Tchakpalo, Gowe ', Agbelima, Mawe`, Ogi, Lafoun, Afitin, Iru, Sonru, Lanhouin, Gari and De`gue` is produced in Benin Republic. These foods are mainly processed from the fermentation of cereals (Tchoukoutou, Tchakpalo, Mawe`, Ogi), roots (Lafoun, Gari), non-timber forest products (Afitin, Iru, Sonru), milk (De`gue`) and fish (Lanhouin). Their consumption and acceptability depend on socio-cultural, geographical, and economic factors. These traditional fermented food products contain useful microorganisms and metabolites that improve digestion, boost immunity and promote a healthy weight. Besides their health and nutritional benefits, they are also an important source of income for local households, especially women, resulting in an improved living standard for the population. Some traditional fermented food products like gowe ' provide an average profit of around $ 1.66 to $ 663.90 per month. Future prospects should be focused on the industrial production of these products. Emphasis needs to be placed on microbial activity, long-term conservation and packaging.