Survey of Cereal Consumption Habits in the Community of Djougou, Benin  

作　　者：Mouhamed N. El-Hadji Alassane Moutawakilou J. Kisito Chabi-Sika Agossou D. P. Noumavo Haziz Sina Joseph Dossou Lamine Baba-Moussa Farid Baba-Moussa Mouhamed N. El-Hadji Alassane Moutawakilou;J. Kisito Chabi-Sika;Agossou D. P. Noumavo;Haziz Sina;Joseph Dossou;Lamine Baba-Moussa;Farid Baba-Moussa(Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin;Agro Sciences Laboratory (ASL), Abomey-Calavi, Bénin;Agence Béninoise de Sécurité Sanitaire des Aliments, Ministère de l’Agriculture de l’Elevage et de la Pèche, Cotonou, Bénin;Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin;Laboratoire de Bioingénierie des Procédés Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin)

机构地区：[1]Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin [2]Agro Sciences Laboratory (ASL), Abomey-Calavi, Bénin [3]Agence Béninoise de Sécurité Sanitaire des Aliments, Ministère de l’Agriculture de l’Elevage et de la Pèche, Cotonou, Bénin [4]Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin [5]Laboratoire de Bioingénierie des Procédés Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Abomey-Calavi, Bénin

出　　处：《Food and Nutrition Sciences》2023年第9期843-863,共21页食品与营养科学（英文）

摘　　要：The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the community of Djougou. A semi-directive survey with KoBoCollect was conducted among 369 households to collect individual cereal food consumption data. The survey data processed by statistical tools showed that the most consumed cereals are maize (95%, p = 0.887), millet (58%, p = 0.755), rice (55%, p = 0.753), sorghum (15%, p = 0.635), wheat (5%, p = 0.920) and fonio barely 5%. The most common mode of acquisition in Djougou is purchase (50%, p = 0.947) but donation is also observed (25%, p = 0.988) as well as production observed in 20.6% of households. Purchases are made from retailers in local markets (45%, p = 0.920) but also in streets and alleys (30%, p = 0.765). The most widely used preservation technique is drying at room temperature (70%, p = 0.995). Households most often dry in the areas provided in the field (50%, p = 0.783) and at home (40%, p = 0.643). The preferred storage location is the kitchen (60%, p = 0.790). The bedroom (20%, 0.669) and the store (15%, 0.522) are the alternative places for storing cereals. In addition, the supply costs of cereals increased between 2020 and 2021. This vertiginous rise in prices is due, among other things, to the covid19 pandemic. The various data generated not only make it possible to have fresh data but also to invest them in the assessment of health risks for the achievement of a high level of protection of the health and life of consumers.The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the community of Djougou. A semi-directive survey with KoBoCollect was conducted among 369 households to collect individual cereal food consumption data. The survey data processed by statistical tools showed that the most consumed cereals are maize (95%, p = 0.887), millet (58%, p = 0.755), rice (55%, p = 0.753), sorghum (15%, p = 0.635), wheat (5%, p = 0.920) and fonio barely 5%. The most common mode of acquisition in Djougou is purchase (50%, p = 0.947) but donation is also observed (25%, p = 0.988) as well as production observed in 20.6% of households. Purchases are made from retailers in local markets (45%, p = 0.920) but also in streets and alleys (30%, p = 0.765). The most widely used preservation technique is drying at room temperature (70%, p = 0.995). Households most often dry in the areas provided in the field (50%, p = 0.783) and at home (40%, p = 0.643). The preferred storage location is the kitchen (60%, p = 0.790). The bedroom (20%, 0.669) and the store (15%, 0.522) are the alternative places for storing cereals. In addition, the supply costs of cereals increased between 2020 and 2021. This vertiginous rise in prices is due, among other things, to the covid19 pandemic. The various data generated not only make it possible to have fresh data but also to invest them in the assessment of health risks for the achievement of a high level of protection of the health and life of consumers.

关 键 词：CEREALS SURVEY Consumption Data Food Safety BENIN 

分 类 号：S51[农业科学—作物学]