,
Kipré Laurent Séri*,
Gnogbo Alexis Bahi,
N’Gbesso Amos Ekissi,
Kouassi Denis Bédou,
Grah Avit Maxwell Beugré,
Allico Joseph Djaman
Introduction: Seasoning broths have become an indispensable ingredient of more than 80% of households. The objective of this study is to assess the consumption of seasoning broths in three cities of Côte d'Ivoire: Abidjan, Bouaké and Daloa. Methodology: Survey missions were carried out from 2nd June 2022 to 10th August 2022 in Abidjan, Bouaké and Daloa. Results: Tablet (Maggi), Soumara and shrimp (Maggi) broths were the most consumed with 36%, 18% and 17% of the surveyed households respectively. The most consumed broths are Crevette (Maggi) in Bouaké, Poulet (Maggi) in Daloa and Tablette (Maggi) in Abidjan. The long consumption periods were in Bouaké with Soumara (16.7 years), Poulet (Maggi) (16.5 years) and Tablette (Maggi) (16.3 years). The daily consumption frequencies were between 2 and 3. The recorded frequencies were between 1.12 and 2.13 in Abidjan, between 2.7 and 3 in Bouaké and, 2 and 2.05 in Daloa. Conclusion: The most consumed broths were Tablette (Maggi), Soumara and Crevette (Maggi), respectively. Bouaké recorded the longest consumption periods of 14 to 16.7 years. Daily consumption frequencies ranged from 2 to 3 broths/day. Investigations will be conducted for the enhancement of the traditional broth «Soumara» for its highly appreciated properties in food and traditional medicine.
| Published in | Journal of Food and Nutrition Sciences (Volume 12, Issue 3) |
| DOI | 10.11648/j.jfns.20241203.12 |
| Page(s) | 138-145 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Broths, Consumption, Households, Cities, Côte d’Ivoire
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APA Style
Bamba, L., M’Boh, G. M., Séri, K. L., Bahi, G. A., Ekissi, N. A., et al. (2024). Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa. Journal of Food and Nutrition Sciences, 12(3), 138-145. https://doi.org/10.11648/j.jfns.20241203.12
ACS Style
Bamba, L.; M’Boh, G. M.; Séri, K. L.; Bahi, G. A.; Ekissi, N. A., et al. Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa. J. Food Nutr. Sci. 2024, 12(3), 138-145. doi: 10.11648/j.jfns.20241203.12
AMA Style
Bamba L, M’Boh GM, Séri KL, Bahi GA, Ekissi NA, et al. Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa. J Food Nutr Sci. 2024;12(3):138-145. doi: 10.11648/j.jfns.20241203.12
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Download@article{10.11648/j.jfns.20241203.12,
author = {Lassana Bamba and Gervais Mélaine M’Boh and Kipré Laurent Séri and Gnogbo Alexis Bahi and N’Gbesso Amos Ekissi and Kouassi Denis Bédou and Grah Avit Maxwell Beugré and Allico Joseph Djaman},
title = {Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa
},
journal = {Journal of Food and Nutrition Sciences},
volume = {12},
number = {3},
pages = {138-145},
doi = {10.11648/j.jfns.20241203.12},
url = {https://doi.org/10.11648/j.jfns.20241203.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241203.12},
abstract = {Introduction: Seasoning broths have become an indispensable ingredient of more than 80% of households. The objective of this study is to assess the consumption of seasoning broths in three cities of Côte d'Ivoire: Abidjan, Bouaké and Daloa. Methodology: Survey missions were carried out from 2nd June 2022 to 10th August 2022 in Abidjan, Bouaké and Daloa. Results: Tablet (Maggi), Soumara and shrimp (Maggi) broths were the most consumed with 36%, 18% and 17% of the surveyed households respectively. The most consumed broths are Crevette (Maggi) in Bouaké, Poulet (Maggi) in Daloa and Tablette (Maggi) in Abidjan. The long consumption periods were in Bouaké with Soumara (16.7 years), Poulet (Maggi) (16.5 years) and Tablette (Maggi) (16.3 years). The daily consumption frequencies were between 2 and 3. The recorded frequencies were between 1.12 and 2.13 in Abidjan, between 2.7 and 3 in Bouaké and, 2 and 2.05 in Daloa. Conclusion: The most consumed broths were Tablette (Maggi), Soumara and Crevette (Maggi), respectively. Bouaké recorded the longest consumption periods of 14 to 16.7 years. Daily consumption frequencies ranged from 2 to 3 broths/day. Investigations will be conducted for the enhancement of the traditional broth «Soumara» for its highly appreciated properties in food and traditional medicine.
},
year = {2024}
}
TY - JOUR T1 - Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa AU - Lassana Bamba AU - Gervais Mélaine M’Boh AU - Kipré Laurent Séri AU - Gnogbo Alexis Bahi AU - N’Gbesso Amos Ekissi AU - Kouassi Denis Bédou AU - Grah Avit Maxwell Beugré AU - Allico Joseph Djaman Y1 - 2024/05/30 PY - 2024 N1 - https://doi.org/10.11648/j.jfns.20241203.12 DO - 10.11648/j.jfns.20241203.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 138 EP - 145 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20241203.12 AB - Introduction: Seasoning broths have become an indispensable ingredient of more than 80% of households. The objective of this study is to assess the consumption of seasoning broths in three cities of Côte d'Ivoire: Abidjan, Bouaké and Daloa. Methodology: Survey missions were carried out from 2nd June 2022 to 10th August 2022 in Abidjan, Bouaké and Daloa. Results: Tablet (Maggi), Soumara and shrimp (Maggi) broths were the most consumed with 36%, 18% and 17% of the surveyed households respectively. The most consumed broths are Crevette (Maggi) in Bouaké, Poulet (Maggi) in Daloa and Tablette (Maggi) in Abidjan. The long consumption periods were in Bouaké with Soumara (16.7 years), Poulet (Maggi) (16.5 years) and Tablette (Maggi) (16.3 years). The daily consumption frequencies were between 2 and 3. The recorded frequencies were between 1.12 and 2.13 in Abidjan, between 2.7 and 3 in Bouaké and, 2 and 2.05 in Daloa. Conclusion: The most consumed broths were Tablette (Maggi), Soumara and Crevette (Maggi), respectively. Bouaké recorded the longest consumption periods of 14 to 16.7 years. Daily consumption frequencies ranged from 2 to 3 broths/day. Investigations will be conducted for the enhancement of the traditional broth «Soumara» for its highly appreciated properties in food and traditional medicine. VL - 12 IS - 3 ER -
Laboratory of Agro-valorization, Department of Agroforesterie, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire
Medical and Fundamental Biochemistry Department, Pasteur Institute of Côte d'Ivoire, Abidjan, Côte d'Ivoire
Medical and Fundamental Biochemistry Department, Pasteur Institute of Côte d'Ivoire, Abidjan, Côte d'Ivoire
Medical and Fundamental Biochemistry Department, Pasteur Institute of Côte d'Ivoire, Abidjan, Côte d'Ivoire
Laboratory of Biotechnology Agriculture and Valorization of Biological Resources, Department of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire
Biology and Health Laboratory, Department of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire
Laboratory of Agro-valorization, Department of Agroforesterie, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire
Medical and Fundamental Biochemistry Department, Pasteur Institute of Côte d'Ivoire, Abidjan, Côte d'Ivoire; Biology and Health Laboratory, Department of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire
