Article Published In Vol.5 (Nov-Dec-2017)

Nutritional and sensory quality of two types of Ablo from local cereals of which sorghum (Sorghum bicolor) and millet (Pennisetum glaucum) largely cultivated in Benin

Author : BANON Sèmèvo B. Jultesse, TCHEKESSI Comlan K. Célestin, ADOUKONOU AWO SAGBADJA Hubert, BLEOUSSI Roseline, SACHI Pivot, DJOGBE Anayce, ASSOGBA Karl, AZOKPOTA Paulin, MENSAH Guy Apollinaire and BOKOSSA YAOU Innocent

Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study aims to assess the
nutritional and sensory quality of two types of Ablo from local cereals of which sorghum and millet widely cultivated in Benin. The methodology adopted was to perform production test followed by analyses in the laboratory. The results showed that both Ablo (millet-based Ablo and sorghum-based Ablo) were acid and respectively had an average pH of 4.23 ± 0.15 and 4.26 ± 0.09. They did not contain lead or cadmium. The two new types of Ablo manufactured had very strong energy values (68.02 ± 1.53 to 187.62 ± 2.30 Kcal/g) and contain essential nutrients for the body including the proteins (7.84 ± 0.18 to 12.83 ± 0.578 mg/g), the sugars (162.33 ± 2.68 to 457.65 ± 1.53 mg/g), the iron (207.25 ± 0.75 to 360.30 ± 4.72 mg/g) and the vitamins (A, B1, B2 and C). They had an acceptable nutritional quality and were generally accepted by the tasters. In the light of the results, the millet-based Ablo and the sorghum-based Ablo can be recommended to consumers.

Keywords: Ablo, millet, nutritional value, sorghum, Benin