Adinsi Laurent, Akissoé Noël, Escobar Andres, Prin Laure, Kougblenou Nadège, Dufour Dominique, Hounhouigan Djidjoho J, Fliedel Geneviève
Faculté des Sciences Agronomiques Université d'Abomey-Calavi Cotonou Benin.
CIAT Cali Colombia.
Food Sci Nutr. 2019 Sep 9;7(10):3338-3348. doi: 10.1002/fsn3.1201. eCollection 2019 Oct.
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L-lactic acid, and β-carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.
在许多非洲国家，木薯粉是一种由木薯制成的经过烘焙和发酵的颗粒状产品。它可以生食，也可以加水食用，或者煮成糊状。到目前为止，贝宁市场上还没有富含棕榈油和/或大豆的木薯粉。据我们所知，贝宁尚未对木薯粉进行过使用适当方法的感官剖析。贝宁和其他非洲国家对木薯粉的感官研究仅包括一般描述符（外观、味道、气味）。我们研究的目的是建立贝宁九种传统木薯粉和三种采用不同工艺制成的强化木薯粉的详细感官和理化特征。使用定量描述分析生成并评分了生木薯粉和加水木薯粉的15个感官描述符。强化木薯粉与传统木薯粉的主要区别在于颜色和气味，而它们的膨胀能力、咀嚼时的质地和微酸味则相似。在传统木薯粉中发现了粒径、颗粒异质性、吸水性和酸味的显著差异。在这12种木薯粉中，淀粉糊化程度、L-乳酸和β-胡萝卜素含量等理化特性差异很大。多因素分析揭示了一些理化特性和感官特性之间存在高度显著的相关性。添加大豆和/或棕榈油并未影响传统木薯粉的大多数感官特性。应该测试这些具有更高营养价值的强化木薯粉在贝宁消费者中的可接受性，以制定营销策略。
