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首页> 外文期刊>African Journal of Biotechnology >Towards the development of sweet potato-based couscous for human consumption in Benin
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Towards the development of sweet potato-based couscous for human consumption in Benin

机译：致力于贝宁人用地瓜蒸粗麦粉的发展

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摘要

Sweet potato processing and consumption patterns are very limited in Benin. The present study aimed to suggest a new utilization of the crop as food. Roots from a white flesh variety were processed into flour and later into couscous. This couscous was steam-cooked following the same procedure as a wheat-based couscous purchased in market. The foods obtained were submitted to panellists’ appreciation. Although significant differences were observed between wheat-based couscous and sweet potato-based couscous regarding the colour and the flavour, the mean score obtained by the later couscous showed that the product was acceptable to good sensory quality.
机译：贝宁的红薯加工和消费方式非常有限。本研究旨在建议将该作物作为食物进行新的利用。来自白色果肉的根被加工成面粉，然后被制成蒸粗麦粉。按照与在市场上购买的小麦基蒸粗麦粉相同的步骤，将蒸粗麦粉蒸熟。获得的食物已提交小组成员赞赏。尽管观察到小麦基蒸粗麦粉和甘薯基蒸粗麦粉在颜色和风味上存在显着差异，但后来的蒸粗麦粉获得的平均评分显示该产品在良好的感官品质上可以接受。

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