Traditional production and quality perception of grilled pork consumed in Benin

Ogouyôm Herbert Iko Afé;Dona Gildas Hippolyte Anihouvi;Mahunan François Assogba;Yénoukounmè Euloge Kpoclou;Djidjoho Joseph Hounhouigan;et.al.
(2020) African Journal of Food Science — Vol. 14, n° 11, p. 414-426 (2020)

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Authors
  • Ogouyôm Herbert Iko AféLaboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin
    Author
  • Dona Gildas Hippolyte AnihouviLaboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin
    Author
  • Mahunan François AssogbaLaboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin
    Author
  • Yénoukounmè Euloge KpoclouLaboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin
    Author
  • Mahillon, JacquesUCLouvain
    Author
  • Djidjoho Joseph HounhouiganLaboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin
    Author
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Abstract
Traditional grilled pork is a well appreciated ready-to-eat on the spot or takeaway food produced in Benin. This study, realized via field investigation, aimed to provide a better understanding of the traditional grilled pork production in Benin, for future improvement of the process and product quality for urban dwellers. The study showed most processors were men (85.6%), illustrating the particularity of this activity in the country where most street food vendors are women. They were also young (≤ 40 years - 63.9%), mainly from Goun and Fon sociocultural groups (59.5%), illiterate or primary school educated (72.3%). Indigenous pig breeds were preferred for processing (93.6%). Bristles elimination of the pig was carried out either by scalding or singeing. Among the eight grilling equipment recorded, vertical barrel grill was the most commonly used (46.8%) followed by locally made clay grills (28.7%). Wood (62.8%) and charcoal (37.2%) were the most used fuel for grilling. The diversity of equipment and methods used in traditional grilled pork production could be a source of quality variability of grilled pork in Benin. The texture was considered the suitable criteria to appreciate precooked (40.5%) and grilled pork (72.3%), while colour was used to appreciate fresh pork quality (53.2%).
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Ogouyôm Herbert Iko Afé, Dona Gildas Hippolyte Anihouvi, Mahunan François Assogba, Yénoukounmè Euloge Kpoclou, Nassim Moula, Mahillon, J., Victor Bienvenu Anihouvi, Marie-Louise Scippo, & Djidjoho Joseph Hounhouigan. (2020). Traditional production and quality perception of grilled pork consumed in Benin. African Journal of Food Science, 14(11), 414-426. https://doi.org/10.5897/AJFS2020.2016 Article Number: 4D587C765 (Original work published 2020)