Assessment of Traditional Processing Technologies of Tamarindus indica in Northern Benin
Rose Estelle Kanfon1, Flora Josiane Chadare1, Cokou Pascal Agbangnan2
1National University of Agriculture, Laboratory of Food and Bio-Resources Science and Technology and Human Nutrition, Benin
Native plants and fruits have recently gained a lot of attention due to their nutritional and functional potential.This is the case with Tamarindus indica which is a nutritious fruit with a variety of uses. It has several appellations depending on the region. The pulp of Tamarindus indica remains the most used organ of the species but underutilised despite its interesting nutritional properties. Its high perishability makes it compulsory to process it into different derived products.The objective of this study is to assess traditional technologies for processing Tamarindus indica pulp in the municipalities of Bassila, Djougou and Material in northern Benin. Data were collected through a semi-structured survey and sixty-five tamarind processors were interviewed apartment for nine socio-linguistic groups. Descriptive statistics and correspondance analyse were used to link ethnofood knowledge to processes.
Keywords: Benin, Tamarind drinks, tamarind pulp, traditional technologies
Contact Address: Rose Estelle Kanfon, National University of Agriculture, Laboratory of Food and Bio-Resources Science and Technology and Human Nutrition, BP. 774 Sakété, Abomey-Calavi, Benin, e-mail: kanfonrosegmail.com