Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Background and Objective: The manufacturing technology of porridges can be used to improve not only the organoleptic and nutritional qualities but also the shelf life of the finished products.The aim of this study was to establish the traditional manufacturing process of eight cereal-based fermented porridges consumed in the North of Benin, West-Africa.Materials and Methods: A survey was carried out among producers in the cereal-based fermented porridge consummation area in Northern Benin.A total of one hundred and eighty female producers were randomly interviewed in nine communes (Kandi, Banikoara, Djougou, Copargo, Ouaké, N'Dali, Parakou, Cobly and Matéri) of Northern Benin at a rate of twenty per area.Results: The processing of fermented porridges in North Benin follows several optional and mandatory steps.However, washing the cereal can be considered the first step of the manufacturing of the cereal-based fermented porridge followed mostly by the first stage of fermentation putting the cereal in water (hot or not) for several hours which varies.After soaking, cereals milling is done using a local mill equipped with electric or diesel grinders and then mixed with water before filtration.The obtained mixture of water and starch is then left to stand for decantation during which the second lactic-type fermentation of the transformation takes place.Cooking is the final stage of processing.It allows you to obtain the porridge of the desired consistency.Thus, the technological diagrams were made according to the traditional methods of the populations.Conclusion: The common points for obtaining these porridges are among others: The cleaning of the cereal, the grinding and the sieving in one way or another.