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Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin

Konfo T. R. Christian1, 2,, Aissi M. Vahid1, Koudoro A. Yaya2, Tamou R. Alice1, Dahouenon-Ahoussi Edwige2, Sohounhloue C.K. Dominique2

1Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, BP 114 Sakété, Bénin

2Laboratoire d'Etude et de Recherche en Chimie Appliquée, École Polytechnique d'Abomey - Calavi,

American Journal of Food Science and Technology. 2022, 10(4), 147-152. DOI: 10.12691/ajfst-10-4-1
Received June 01, 2022; Revised September 10, 2022; Accepted September 20, 2022

Abstract

Good nutrition plays an essential role in human health. However, in urban areas, living and working conditions greatly influence the pace of life. Thus, the time available, especially for shopping and cooking, is becoming increasingly shorter. To help people manage these constraints, ready-to-use food products should be developed. The objective of this study is to formulate flour for the rapid preparation of Amiwô, seasoned maize paste in Benin. The flour was obtained from a blend of maize flour, condiments (tomatoes, onions) and spices (ginger, garlic, bay leaf and shrimp) dried and ground. Five blending formulas were tested. The microbiological quality of the seasoned flours produced and the sensory characteristics of corresponding Amiwô were evaluated by standard methods. The results revealed that the five seasoned flours produced had acceptable microbiological quality according to the recommended criteria. Amiwô from the formula 5 containing 600 g of condiments/spices and 100 g of flour was best appreciated in terms of taste, flavor, color, and overall acceptability.

Keywords:

fast food, formulation, enhancement, local dishes, quality
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