Research Article | | Peer-Reviewed

Situation of Consumption of Seasoning Broths in Three Cities in Côte d'Ivoire: Abidjan, Bouaké and Daloa

Received: 21 April 2024     Accepted: 13 May 2024     Published: 30 May 2024
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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.

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

Keywords

Broths, Consumption, Households, Cities, Côte d’Ivoire

References
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Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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  • 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  - 

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Author Information
  • 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

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