Survey of Cereal Consumption Habits in the Community of Djougou, Benin
Survey of Cereal Consumption Habits in the Community of Djougou, Benin作者机构：Laboratoire de Microbiologie et des Technologies Alimentaires Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Agro Sciences Laboratory (ASL) Abomey-Calavi Bénin Agence Béninoise de Sécurité Sanitaire des Aliments Ministère de l’Agriculture de l’Elevage et de la Pèche Cotonou Bénin Laboratoire de Biologie et de Typage Moléculaire en Microbiologie Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Laboratoire de Bioingénierie des Procédés Alimentaires Faculté des Sciences Agronomiques Université d’Abomey-Calavi Abomey-Calavi Bénin
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2023年第14卷第9期
页 面：843-863页
主 题：Cereals Survey Consumption Data Food Safety Benin
摘 要：The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the community of Djougou. A semi-directive survey with KoBoCollect was conducted among 369 households to collect individual cereal food consumption data. The survey data processed by statistical tools showed that the most consumed cereals are maize (95%, p = 0.887), millet (58%, p = 0.755), rice (55%, p = 0.753), sorghum (15%, p = 0.635), wheat (5%, p = 0.920) and fonio barely 5%. The most common mode of acquisition in Djougou is purchase (50%, p = 0.947) but donation is also observed (25%, p = 0.988) as well as production observed in 20.6% of households. Purchases are made from retailers in local markets (45%, p = 0.920) but also in streets and alleys (30%, p = 0.765). The most widely used preservation technique is drying at room temperature (70%, p = 0.995). Households most often dry in the areas provided in the field (50%, p = 0.783) and at home (40%, p = 0.643). The preferred storage location is the kitchen (60%, p = 0.790). The bedroom (20%, 0.669) and the store (15%, 0.522) are the alternative places for storing cereals. In addition, the supply costs of cereals increased between 2020 and 2021. This vertiginous rise in prices is due, among other things, to the covid19 pandemic. The various data generated not only make it possible to have fresh data but also to invest them in the assessment of health risks for the achievement of a high level of protection of the health and life of consumers.
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