American Journal of Innovative Research & Applied Sciences
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1. Université Ouaga 1 Pr. Joseph KI-ZERBO | Département de Biochimie-Microbiologie | Laboratoire de Biochimie et d’Immunologie Appliquées | 03 BP 7021 Ouaga 03 | Ouagadougou | Burkina Faso |
2. University of Ilorin | Department of Veterinary Public Health and Preventive Medicine | P.M.B 1515 | Ilorin | Nigeria |
This article is made freely available as part of this journal's Open Access: ID|Boureima-ManuscriptRef.1-ajira060219 |
Abstract
Background:The porridges are fermented foods, more or less fluid, obtained from cereals or tubers. Objective: The objective of this study was to evaluate the technological diversity of the porridges and the associated health risks during processing. Methods: A survey was conducted among 120 porridge producers. Collected information include socio-cultural characteristics of producers, types of cereals used, the production technology and good hygienic practices. Results: This study shows that the majority of women producers (53%) are between 20 and 40 years old and 81.66% of the respondents are illiterate. Many Muslim women (70%) were involved in the processing. The Mossi represents the majority (50.83%) out of a total of seven identified ethnic groups. Only 15% of producers showed signs of good hygienic practices. Four types of porridges production charts were identified based on the cereals used. Benkida is essentially the most produced porridge (43.33%). Conclusion: The study identified a variety of technological processes depending on the cereals used and the socio-cultural characteristics of the producers. Keywords: cereal, technology, porridges, Ouagadougou
