Publications Scientifiques

[ Article ] Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in Benin

Date de soumission: 20-01-2017
Année de Publication: 2016
Entité/Laboratoire Laboratoires de Chimie Organique Phisyque et de Synthèse (LRCOPS)
Document type : Article
Discipline(s) : Chimie
Titre Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in Benin
Auteurs Akpo-Djènontin D. O. O [1], Anihouvi Victor B. [2], Vissoh V. P. [3], Gbaguidi A. Fernand [4], Soumanou M. [5],
Journal: African Journal of Agricultural Research
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 11
DOI: 10.5897/AJAR2016.11262
Resume This study investigated the processing, the commercialization and the consumption practices of spices and aromatic herbs in different districts of Benin. The investigation was done through a survey using a questionnaire. The questionnaire mainly focused on the socio-cultural profile of actors, the spices and aromatic herbs commercialized, the processing techniques, the quality attributes according to the actors, the forms of consumption and the storage methods. The data collected were analysed using descriptive statistics. The results revealed that spices and aromatic herbs processing and commercialization are mainly female activities (80% of surveyed). The spices and aromatic herbs used in Benin are under several forms: fresh ones, dried ones, and powder obtained from one or a mixture of several spices and aromatic herbs. The products are commercialized through local markets and subregional markets (Nigeria, Ghana, Togo, Guinea). The appreciation of the quality of spices and aromatic herbs is based on quality attributes such as the aroma that must be marked and the physical aspect of fresh aromatic herbs. The spoilage of spices and aromatic herbs resulting in pungent taste, the attack by mould, and maggots, and the loss of aroma and weight of aromatic herbs during storage are the major problems claimed by the actors interviewed. Regarding the consumption, the spices and aromatic herbs are mainly used as flavouring and taste enhancer agents in all types of dishes. The current field investigation work also provided guidelines for the improvement of processing and storage practices of spices and aromatic herbs.
Mots clés Flavouring, taste enhancer, processing methods, consumption, quality, Benin
Pages 3537 - 3547
Fichier (PDF)

Publications par entité

  • Centre de Formation et de Recherche en matière de Population (CEFORP) (15)
  • Centre Interfacultaire de Formation et de Recherche en Environnement pour le Développement Durable (CIFRED) (18)
  • Chaire Internationale en Physique Mathématique et Applications (CIPMA-Chaire UNESCO) (16)
  • Ecole Nationale d'Administration et de Magistrature (ENAM) (47)
  • Ecole Nationle d'Economie Appliquée et de Management (81)
  • Ecole Normale Supérieure (24)
  • Ecole Polytechnique d'Abomey-Calavi (EPAC) (876)
  • Faculté de droit et de Science Politique (FADESP) (57)
  • Faculté des Lettres et Sciences Humaines (FLASH) (888)
  • Faculté des Sciences Agronomiques (1429)
  • Faculté des Sciences de la Santé (FSS) (1743)
  • Faculté des Sciences Economiques et de Gestion (FASEG) (143)
  • Faculté des Sciences et Techniques (FAST) (786)
  • Faculté des Sciences Humaines et Sociales (FASHS) (19)
  • Institut de Formation et de Recherche en Informatique (IFRI) (72)
  • Institut de Mathématiques et de Sciences Physiques (IMSP) (72)
  • Institut National de l'Eau (INE) (13)
  • Institut National des Métiers d'Art d'Archéologie et de la Culture (INMAAC) (4)
  • Institut National Médico Sanitaire ( INMeS) (0)
  • Institut Régional de Santé Publique (IRSP) (51)

Publications par sexe

  • Femme( 994 )
  • Homme (