Détails de la publication

Objective: Assessment of the parboiling ability of the three (03) most used varieties of rice (IR 841, Oroukokey and Burkina) in the districts of Banikoara and Gogounou (north Benin). Methodology and Results: Two approaches were used: (i) Parboiling test of the three varieties of paddy rice, (ii) Assessment of the physical quality of the parboiled rice just after husking and also after cooking. For each variety, 40 kg of paddy rice was parboiled by the processors and parboiling parameters were assessed. After husking, a sample of 1 kg of parboiled rice was taken and half (500 g) is cooked. The cooked and uncooked samples were submitted to the 20 consumer’s appreciation. The results obtained showed that no significant difference (p>0.05) was observed between the three varieties of rice tested considering parameters: hot soaking duration, steaming duration, amount of water consumed during

Détails de la publication

• Type:Article
• Domaine: Technologie - Post récolte
• Année de publication: 2010
• Auteurs: HOUSSOU A. P. F., AHOHUENDO B. C., FANDOHAN P., HOUNHOUIGAN D. J.
• Cultures: Vigna unguiculata
• Couverture géographique: Bénin
• Mots clés: Cowpea; vigna unguiculata; storage; ionsect; fungi; pre-harvest; post-harvest; Benin

Résumé de la publication

Cowpea is an important leguminous crop in Benin. Practices such as farming and storage conditions may influence the production yield and the grain quality. In this study, pre- and post-harvest practices of cowpea were analysed in relation to the quality of the grains. A survey on cowpea farming activities was conducted in the four agro-ecological zones of Benin. Three localities producing cowpea were selected in each agro-ecological zone. Information was obtained through individual interview and focus group discussions. Cowpea was mainly cultivated either as a monocrop or intercropped with maize and groundnuts in the four agro-ecological zones. Cowpea infestation by insects on farm and in storage was a major problem mentioned by farmers. To prevent insects’ infestation in storage, cowpeas were thoroughly sundried at harvest and adequately sorted prior to storage. Such post-harvest practices could limit cowpea grains quality deterioration. Cowpeas were mainly stored in bags for about 3 months. About 23 cowpea based foods were identified. Major cowpea foods were ata (akara), moin-moin and adowe. Common processing operations included sorting, washing, dehulling of cowpeas, boiling and frying. These processing operations as practiced by processors are generally recognized as a good practice in food preparation.