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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Tuesday 22 May 2018

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Socioeconomic perception and knowledge of the consumption of Ablo, a cereal food fermented of Benin


Volume 26, Issue 1, August 2016, Pages 291–298

 Socioeconomic perception and knowledge of the consumption of Ablo, a cereal food fermented of Benin

Jultesse S. B. BANON, Innocent Yaou Bokossa, Célestin C. K. Tchekessi, Pivot Sachi, Anayce DJOGBE, Roseline BLEOUSSI, and Guy Apollinaire MENSAH

Original language: English

Received 4 July 2016

Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


The Ablo is a cereal food fermented. It is considered like a humid, slightly, salty and sugary bread, cooked steam and sold under shape of ball. The objective of the survey is to have present quantitative and qualitative data on the consumption of Ablo in Benin. The methodology adopted to consist in doing an investigation of land in some townships of the center (Abomey, Bohicon, Covè) and of the south (Abomey-Calavi, Comè, Cotonou) Benin by the consumers of Ablo. The results of our investigations showed that the Ablo is a food descended of the informal sector of street food. The consumers of Ablo are of all age and all socio-professional catégory. The consumers are of three categories to know the population, the promoters of feast and the hotels and restaurants. The Ablo is consumed to the snack for the majority and is served to hot accompanied of pimento or frying more of fish or meat fried.

Author Keywords: Ablo, Benin, investigation, socio-economy, consumption.


How to Cite this Article


Jultesse S. B. BANON, Innocent Yaou Bokossa, Célestin C. K. Tchekessi, Pivot Sachi, Anayce DJOGBE, Roseline BLEOUSSI, and Guy Apollinaire MENSAH, “Socioeconomic perception and knowledge of the consumption of Ablo, a cereal food fermented of Benin,” International Journal of Innovation and Scientific Research, vol. 26, no. 1, pp. 291–298, August 2016.