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Performance of a wooden box for production of Afitin, fermented food condiment from Benin

By: Franck Hongbété, Janvier Kindossi, Noël Akissoé, Djidjoho Joseph Hounhouigan

Key Words: Fermentation, Wooden box, Afitin, Processing, Sensory quality

Int. J. Agron. Agri. Res. 11(5), 7-15, November 2017.

Certification: ijaar 2017 0050 [Generate Certificate]

Abstract

Afitin is a traditional condiment of African locust bean (Parkia biglobosa) largely consumed in Benin. It is produced with rudimentary equipment not always guaranteeing the optimal conditions for a successful fermentation. The investigations were focused on improving the Afitin production techniques by developing a wooden box. The study aims to evaluate the performance of a wooden box, the physicochemical characteristics and the sensory quality of the product. The box developed was successful for the fermentation of African locust bean with a very good appreciation of Afitin professional processors. The sensory quality of the Afitin from the box was similar to those of Afitin from the basket with jute bags/old cleaned clothes. The Afitin is rich in proteins (40.3% dry matter), lipids (38.0% dry matter), carbohydrates (11.3% dry matter) and fibers (4.2% dry matter). The wooden box developed looks more hygienic and offers better fermentation conditions than the basket with jute bags/old cleaned clothes used in the traditional process.

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Performance of a wooden box for production of Afitin, fermented food condiment from Benin

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Franck Hongbété, Janvier Kindossi, Noël Akissoé, Djidjoho Joseph Hounhouigan.
Performance of a wooden box for production of Afitin, fermented food condiment from Benin.
Int. J. Agron. Agri. Res. 11(5), 7-15, November 2017.
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