Processing and quality attributes of gowe: a malted and fermented cerealbased beverage from Benin

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AuteurADINSI, LAURENT
AuteurVIEIRA EPSE DALODE, A GENEROSE E MARIE
AuteurAKISSOE, HOUEDOUGBE NOEL
AuteurANIHOUVI, VICTOR BIENVENU J G S
AuteurMESTRES, CHRISTIAN
AuteurJACOBS, ANNALI
AuteurDLAMINI, NOMUSA
AuteurPALLET, DOMINIQUE
AuteurHOUNHOUIGAN, JOSEPH D
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2014
ResumeGowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers’ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic taste products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preference of consumers was directly associated with the perception of producers.
DOI10.3362/2046-1887.2014.016
Autre identifiantBECDB-8459
URIhttps://dspace.uac.bj/handle/123456789/7602
Languefr
Fait partie deFood Chain
Sujetgowe malting
Sujetfermentation
Sujetquality attributes
TitreProcessing and quality attributes of gowe: a malted and fermented cerealbased beverage from Benin
TypeArticle

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