134  
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XIII, Issue 2  – 2014, pag. 134 – 146 

 

IMPORTANCE OF LOCAL CEREAL FLOURS IN THE DIET HABITOF 

CONSUMERS IN THE DISTRICT OF ABIDJAN COTE D’IVOIRE 

 
Yevi D. NGUESSAN1, *Micael E. BEDIKOU1,  

Rose-Monde MEGNANOU1, Sébastien L. NIAMKE1 
 

1Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, Unité de Formation et de Recherche en 
Biosciences, Université Félix Houphouët-Boigny, Cocody, Abidjan-Côte d’Ivoire. 22 BP 582 Abidjan 22 

delphineyevi@yahoo.fr, bemicael@yahoo.fr 
*Corresponding author 

Received June 16th 2014, accepted June 29th 2014 

 

Abstract: The aim of this study is to gain understanding of the of the potential of local cereal flours in 
an urban context and the segment of the urban population concerned with traditional dishes made 
thereof  In Côte d’Ivoire cereals are produced in the northern areas where they are traditionally 
consumed. These local cereals concerns: rice, maize, sorghum, millet and fonio. This survey showed 
that only maize along with millet flours were in greatest demand among the consumers in the districts 
of Abidjan (p<0.05). Ash-containing yellow maize and pure white maize flours are commonly 
consumed. The consumers surveyed, all ethnic groups combined, preferred white maize and millet 
flours more than yellow maize flour according to the Pearson Chi2 test (p<0.05). Millet flour is 
predominantly cooked in the form of thin porridge, while the main form of preparing white and yellow 
maize flours is a dense paste (tô) eaten with sauce. The higher frequency of consuming millet flour 
derived product is linked to its availability as ready to eat food. The potential for convenient local 
cereal in the urban setting is real provided convenience and quality are met. 

Keywords: cereals consumption, local dish, flours, survey, District of Abidjan, Côte d’Ivoire 

 

1. Introduction 
 

 

In Côte d’Ivoire, cereals are traditionally 
grown in savannah zones (northern areas). 
Their production concerns mainly 
Oryzasativa (rice), Zea mays (maize), 
Sorghum bicolor (sorghum), 
Pennisetumtyphoides (millet) and 
Digitariaaexilis (fonio) [1]. These food 
crops produced by rural populations, 
essentially women, are usually intended for 
self-consumption however an important 
quantity is marketed [2]. Traditionally, 
cereal flours were produced by hand 
pounding using wooden pestle and mortar, 

or by grinding with stones. These cereals, 
whether decorticated or not, are milled into 
flours which are cooked and consumed as a 
thin porridge or a dense paste called tô; 
flours can also be rolled into couscous. 
Alcoholic and non-alcoholic beverages can 
be produced from flours of germinated 
cereals [3, 4]. Traditional flours production 
however is time consuming, arduous and 
day-to-day chores [5]. These 
inconveniences have been the major 
pretext to adopt imported easy to cook 
foods such as refined rice and wheat flours, 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

135 
 

and to abandon local cereal flours 
production [6]. Moreover urbanization has 
led to diversities in food consumption 
patterns due to increased food choice in 
markets and changes in lifestyles such as 
time constraints particularly caused by 
women’s employment [7]. 
People do not have much time to spare for 
long traditional meal preparation and 
would look for local convenient quality 
products [8]. Urban consumers look for 
processed and pre prepared foods at a good 
economic cost [9]. 
This indicates that there are potential 
value-generating opportunities for local 
production if only adequate processing and 
eventually suitable marketing are provided 
[10]. African local cereal valorisation has 
made subject to plenty of research topics 
and over thousands of scientific articles 
have been published [11]. In many sub 
Saharan areas, namely Sahelian and coastal 
countries, tremendous progresses with 
regard to processing technologies and good 
hygiene practices are being achieved [12-
14].  
At present, a wide range of easy to cook 
local cereal flour derived products with 
improving qualities [15] are available on 
the markets of countries like Mali [16], 
Senegal [17], Niger [18], Benin [19] and 
Burkina Faso [20]. In Côte d’Ivoire, no 
formal reports exist on local cereal flours 
production and consumption. The actual 
reports only referred to the existence of 
maize flours with ash, being sold on 
Abidjan markets [21, 22]. 
This study aimed at getting on overview on 
the potential of local cereal flours in an 
urban context as well as the segment of the 
urban population concerned with 
traditional dishes consumption made 
thereof In this study, a survey was carried 
out to take inventory on the types of local 
cereal flours consumed and how they fit in 

the consumers eating habits in areas of the 
District of Abidjan. 
 
2. Material and methods 
 
Study area and selection of respondents 
The survey was carried out in nine (9) 
areas of the District of Abidjan (Côte 
d’Ivoire, West Africa), namely Abobo, 
Adjamé, Attécoubé, Cocody, Marcory, 
Koumassi, Port-Bouët, Treichville and 
Yopougon. Respondents were customers in 
selling sites and persons at home that are 
head of household.  
Consumers were randomly approached by 
leading questions to evaluate their 
appreciation of local cereals grains or 
flours. 
These particular selections have been made 
in order to gain reliable understanding of 
persons who consume local cereal flours, 
those who do not, and their motivations. 
In all, 2,700 people were interviewed 
during the survey with an overall mean of 
300 persons per district. The main 
information collected concern: the socio-
demographic status, the kind of local cereal 
flours consumed, the influence of ethnic 
origin on the preference of local cereals, 
the main dishes made out of these cereal 
flours, the frequency of consumption, the 
preferred form of cereals purchased (grains 
or flours), the purchase sites and the high 
regarded criteria at time of buying flours. 
 
Statistical analysis 
Data were collected under complete 
disjunctive matrix. Multivariate Statistical 
Analysis (MSA) by classification with 
Tree diagram, Euclidean distances metrics 
and single linkage distance methods were 
jointly used to analyse these data.  
Pearson Chi square (Chi2) test was used to 
see correlation between frequencies at 5% 
level. ANOVA (Analysis of Variance) was 
done and Fisher’s Least Significant 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

136 
 

Difference was used for means comparison 
at 5% level. SPSS 17.0 software was used 
for Chi square (Chi2) test while Statistica 
7.1 software was used for MSA 
classification and ANOVA.  
 
3. Results 
Socio-demographic status of consumers 
 
The consumers surveyed were composed 
in majority of women (93%) with 73 % 

Ivoirians and 23 % foreigners (Table 1). 
The Ivorian respondents were from 
different ethnic origins: 28% northern, 
20% midland, 19% eastern, 16% western, 
17% southern. Regarding marital status, 
61% were married, 34% single, 3% 
divorced and 3%widower. For education 
level, respondents were divided up in the 
following way: 30% were illiterate, 25% 
primary level, 27% secondary and 18% 
higher education level. 

Table 1. 
 Characteristics of surveyed consumers 

Gender Nationality Ethnic origin 
(Ivorian only) 

Marital status Education level 

93% Women 73% Ivorian 28% Northern 61% Married 30% Illiterate 
7% Men 27% Foreigner 20% Midland 34% Single 25% Primary 
  19% Eastern 3% Divorced 27% Secondary 
  17% Western 3% Widowed 18% High 
  16% Southern   
 
Local cereal flours consumption 
Local cereals flours produced in Côte 
d’Ivoire and consumed by the surveyed 
population of Abidjan are depicted in 
Table 2. On the 7 types of flours listed, 
millet (67.48%) and white maize (65.07%) 
flours were by far the most consumed 
(P<0.05), and statistically in the same 

proportion. Yellow maize flour 
consumption is also important (41.04%) 
but to a lesser extent than the latter. The 
consumptions of the flours of rice (4.44%), 
white and red sorghum (3 and 1.78%, 
respectively) and fonio (0%) were equally 
marginal to non-existent (Table 2).  

Table 2. 
 Local cereal flours consumption in areas of the District of Abidjan 

Types of flour Means of consumers 
surveyed  

Rate of consumption (%) 

Millet  205.40a ± 61.55 68.47 
White maize 195.22a ± 50.44 65.07 
Yellow maize 123.13b ± 54.39 41.04 
Rice  13.33c ± 11.38 4.44 
White sorghum 9.00c ± 10.54 3.00 
Red sorghum 5.33c ± 06.46 1.78 
Fonio 0.00c ± 00.00 0.00 
*Means values having different superscript letters are significantly different at 5% level according to the Fisher’s least 
significant difference (LSD). 
 
Consumers were also questioned to 
evaluate their general appreciation of fonio 
and sorghum (Table 3). The Pearson Chi2 
test failed to show significant correlation 

between origins and consumption of red 
sorghum (P>0.05). For fonio and white 
sorghum appreciation, the Chi2 test 
showed that ethnic origin had significant 
influence (P<0.05, Table 3) 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N IAM KE ,  
I m po r t a nc e  o f  l o c al  c e r ea l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t r i ct  of  Ab id ja n C o t e d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

137 
 

 
Table 3. 

Influence of ethnic originson the general appreciation of sorghum and fonio. 
 

Ethnic origin Red sorghum(%) White sorghum(%) Fonio(%) 

Midland  0.52 0.58 0.77 
Eastern  0.56 0.37 0.81 
Northern  3.91 5.39 13.61 
Western  0.33 0.66 2.95 
Southern  0.00 0.00 0.39 
Foreigner  24.16 17.63 2.4 
Pearson Chi 2 values 0.284 0.014 0.000 

 

The respondents have identified 4 forms of 
maize flours (Figure 2) which were the 
pure white and yellow maize in one hand 
and potash-containing white and yellow 
maize on the other hand. Potash is an 
alkaline ash sold in the form of crystals. 
White maize was appreciated by 51% of 
respondents represents the dominant form  

 

at linkage distance varying from 30 to 
32.8. Potash-containing yellow maize 
(33%) is the second prevalent form pure 
yellow maize (7%) and potash-containing 
white maize (9%) are equally marginal. 
They are not commonly sold on market 
places.  

 

 

 

 

 

 

 

 

Fig.1.Tree diagram of the different forms of white and yellow maize consumption. 
 

Origins of local cereals consumers 

These results bear out the fact that millet, 
white maize and yellow maize flours are 
the most known local cereal flours, and 

therefore the most consumed in Abidjan 
districts. In view of the insignificant results 
of rice, sorghum and fonio flours 

T ree Di agram for 4   Variables
Si ngl e Li nkage

Eucli dean di stances

Yel l ow maize-ash
White mai ze-ash

Yell ow mai ze
Whi te mai ze

28,5

29,0

29,5

30,0

30,5

31,0

31,5

32,0

32,5

33,0

L
in

ka
g
e
 D

is
ta

n
ce



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N IAM KE ,  
I m po r t a nc e  o f  l o c al  c e r ea l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t r i ct  of  Ab id ja n C o t e d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

138 
 

consumption, only maize and millet flours 
were considered for further analysis. 
The figure 2 illustrates proportion of 
foreigners and ethnic origin of Ivorian 
consumers of local cereal flours. These 
results are reinforced by the Pearson’s 
Chi2 correlation test bearing out significant 
correlation (P< 0.05) between the ethnic 
group and the kind of cereal flours 
consumed (Table 4). For white maize 
flours consumption, the foreigners (81.9%) 
were most numerous followed by 
northerners (72.5%) and easterners 
(68.5%); consumers originating from 
southern (58.1%) midland (52.1%) and 

western (47.2%) areas of Côte d’Ivoire 
were also quite important. The major 
consumers of millet flours are recruited 
among Ivoirians, namely, northerners 
(81.5%) and southerners (71.9%); the 
foreigners (68.4%) are closely followed by 
persons from the midland (67.3%), eastern 
(64%) and western (62%) regions. The 
level of consumption of yellow maize flour 
is consistently below 50% for all the 
respondents regardless of their origins 
(Table 4): the proportions range from 
47.4% (northerners) to 20.5% 
(southerners).  

 

 

Fig.2. Local cereal flours consumption and ethnic origins of respondents. 

Table 4. 
Influence of consumers’ ethnic origins and consumption of maize and millet flours 

 
Origin of respondents White maize (%) Yellowmaize (%) Millet (%) 
Midland  52.10 31.20 67.30 
Eastern 68.50 31.20 64.00 
Northern 72.50 47.40 81.50 
Western  47.20 32.10 62.00 
Southern 58.10 20.50 71.90 
Foreigners 81.90 42.80 68.40 
Pearson’Chi2 values 0.000 0.000 0.000 

0

20

40

60

80

100

Re
sp

on
de

nt
s (

%
)

Ethnic origins of consumers

White maize

Yellow maize

Millet



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

139 
 

 

Respondents common cereal flour dishes and frequency 

Inventory of cereal flour dishes among the 
consumers surveyed has established that 
the most common traditional meals 
prepared from maize and millet flours 
were: thick porridge also known as tô in 
vernacular tongues, porridges, couscous, 
beverages, crumpets and infant 
meals(Figure 3). Tô and porridge represent 
the major forms of consumption of these 
local cereals because they clump together 
at the highest linkage distance (35) of the 
tree diagram. The tô made of white and 
yellow maize along with millet porridge 
consumers were more numerous with 
values of about 65% of the persons 
surveyed (Table 5).  

At distance 15, the minor forms of 
consumption ranged from 10.04% to 
21.52%and concern millet flours derived 
products such as couscous, crumpet, 
beverage and tô. White maize porridge and 
infant meals as well as yellow maize 
porridge are also classified in the same 
category. Contrary to the previous group, 
most of the yellow maize meals 
consumption is met at the lowest distance 
(7), demonstrating a very marginal 
appreciation of this cereal in general 
(Table5). 

 

 

 

Fig. 3.Tree diagram of consumption of traditional dishes from maize and millet flours. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

140 
 

Table 5. 

Forms of millet and maize flours consumption 

Forms of 
consumption 

Tô Porridge Beverage Couscous Infant meal Crumpet 

White maize 65.59% 19.89% 03.96% 05.41% 13.78% 06.96% 
Yellowmaize 65.26% 11.11% 00.48% 01.81% 00.85% 01.56% 

Millet 10.19% 65.22% 10.04% 21.52% 07.30% 12.59% 

 

The frequency of consumption of 
traditional dishes of millet and maize 
flours is presented in a tree diagram 
(Figure 5). The weekly consumption of 
millet, white and yellow flours dishes is 
preponderant by considering the linkage 

distance around 34. On the daily 
frequency, millet consumption is quite 
important (linkage distance 33) while 
maize is less preponderant at linkage 
distance 20. 

 

Fig. 4.Tree diagram of the frequency of traditional maize and millet flour foods consumption. 

Preferred buying forms of local cereals (raw grains or flours) 
The choice between raw grains and flours 
on the markets of Abidjan is depicted in 
Figure 5. At linkage distance 30, the tree 
diagram is divided into 2 groups with the 

dominant form being flours. Consumers 
concerned with buying processed cereals 
were in the proportion of67% for millet, 
72% for white maize and 77% for yellow 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

141 
 

maize. The Chi2 test showed significant 
correlation between marital status, 

educational background and buying 
processed grains (p<0.05, Table 6). 

 

Fig. 5. Tree diagram of forms of buying cereals by the consumers surveyed in the districts of Abidjan. 
 

Table 6. 
Chi2 valueson the preferred forms of local cereal crossed with education level and marital status of the 

surveyed consumers 
 

Crossed parameters Types of cereals  Cereal forms 
Grain  Flour  

 
Educational level 

White maize 0.000 0.028 
Yellow maize 0.002 0.031 

Millet  0.024 0.006 
 
Marital status  

White maize 0.000 0.000 
Yellow maize 0.000 0.000 

Millet  0.000 0.000 
 

Purchasing places of local cereal flours and choice criteria 
 
The main places identified were: market 
places, supermarkets and areas of growth 
referring to the tree diagram below (Figure 
6). Market places are the first choice of the 

consumers surveyed (highest linkage 
distance, above 30). Areas of production 
and supermarkets are marginal choices, at 
distance 5, in this study. 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

142 
 

 

Fig. 6. Buying places of local cereal flours. 

Consumers’ motivation at the time of 
buying is recorded in Figure 7. It takes into 
account trust in sellers and flours 

characteristics such as odour, colour, 
texture, price and availability.  

 

 

Fig.7.Purchasing criteria of local cereal flours in the market places. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

143 
 

The criterion trust in sellers is distinctly 
separated from the others and is 
preeminent for the three types of cereals 
(aggregation distance about 23). Colour is 
the next distinctive character, at 20, 
followed by odour. Texture, availability 
price and taste clump together at distance 
15; they are therefore minor criteria 
according to the survey. 

4. Discussion  
 
On the seven types of local cereal 
identified in Cote d’Ivoire, it appears from 
this survey that mainly maize and millet 
flours were more familiar to the consumers 
surveyed. If rice flour is not commonly 
used, sorghum and fonio, on the other side, 
are not generally named in the dietary 
habits of Ivoirians [23]. Sorghum and 
fonio, like millet, are staple foods in 
typical areas of Côte d’Ivoire, savannah 
regions, where they are traditionally grown 
[24, 25]. This study confirmed that fonio 
(in the form of hulled grain) and sorghum 
are more familiar to northerners and 
foreigners because of their background 
origins. However, sorghum and fonio, 
along with millet have potent nutritional 
and health benefits that are now being 
recognized [6, 26]. These local cereals 
could in fact be promoted on the basis of 
health claims. The availability of millet in 
the form of flours on market places is 
justified by consumer’s preference. 
Actually millet is described as being tastier 
and more digestible than sorghum [27]. 
The popularity of maize flours may come 
from the agricultural performances of 
maize as well as its successful 
commercialization that both have 
contributed to the marginalization of 
sorghum and millet production [7]. Indeed, 
Maize is a nontraditional cereal which has 
been widely disseminated in savannah 
zones because of productivity and 

precocity [14, 28]. In Côte d’Ivoire, maize 
ranks 7th in agricultural production (over 
500,000 tons) and 2nd behind rice in cereal 
production [29]. Four types of maize flours 
were identified by respondents. The 
preferred maize flours were white maize 
followed by potash-containing yellow 
maize. Potash is reported to improve 
texture and digestibility of yellow maize 
according to respondents. The preference 
of the surveyed consumers for white 
maize, is in accordance with a general 
trend observed in West Africa, that is, 
white maize being more desirable for 
direct human food [30]. 
Yellow maize is reportedly preferred for 
animal feed in many regions as it gives a 
yellow color to poultry, egg yolks and 
animal fat [31]. 
The persons surveyed in the districts of 
Abidjan, all ethnic group combined, were 
concerned with local cereal flours 
consumption. There is no ethnical 
discrimination because the respondents 
demonstrated the same consumption 
pattern, meaning, important consumption 
of millet and white maize and lesser 
interest in yellow maize flour. 
This survey, even though led in an urban 
context, may indeed be revealing of an 
appreciable caloric contribution of millet 
which had been classified as not having 
any relevant importance in the Ivoirians 
eating habits [23]. Concerning the 
transformation of local cereal flours into 
dishes, the main forms were porridge for 
millet and tô for white and potash-
containing yellow maize. Beside porridge 
consumption, millet is also much 
appreciated under the form of Dèguè (data 
not shown). The range of recipes of the 
local cereal flours is very narrow and can 
be a major obstacle to their valorization 
[32]. Maize utilization in Côte d’Ivoire, as 
shown in this survey, is comparative to 
eating habits of the neighboring Sahelian 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 2 – 2014 

 

 
Y e vi D .  NG U E S SA N,  M i ca e l E.  B E D IK OU , R o s e -M o nde  ME G N AN OU ,  S é ba s t ie n L .  N I AM KE ,  
I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
Issue 2 - 2014, pag. 134 – 146 
 

144 
 

countries. In these regions, the meals from 
maize are mainly adaptation of dishes from 
traditional cereals like millet and sorghum 
[14]. In contrary, coastal countries, like 
Benin, have developed about forty maize 
flours derived recipes [33]. Such level of 
valorization has been described as the 
result of a satisfactory cultural integration 
of maize [34]. Studies to develop new 
maize flours derived products that will 
better respond to consumers’ preferences 
for convenience, safety and improved 
nutritional values are possible. It was in 
this context that nixtamalization has been 
considered in Senegal [35]. It is a process 
of cooking maize in a solution of 
limewater originating from Latin America 
to produce staple breads called tortillas 
[36]. Popularization of maize recipes from 
Benin can also be a valuable option. The 
survey shows that millet and maize 
traditional meals are regularly consumed. 
However, when it comes to the daily to 
weekly consumption, millet is more 
important. This rate of consumption of 
millet food, in the form of porridge, may 
come from its availability as convenience 
foods (ready to eat) everywhere in the 
District of Abidjan [37]. Millet porridge is 
eaten as a breakfast, afternoon snack and is 
highly prized during Ramadan. Maize 
meals are eaten just as regularly, but at a 
more moderate level. As far as the main 
traditional dish of maize namely tô is 
concerned, it is commonly consumed in the 
family circle and this aspect maybe an 
inconvenient in the urban context where 
people increasingly consume meals outside 
of the home. The availability of local 
cereals under processed form is rather 
attractive to the consumers surveyed. 
Respondents, in majority women, 
regardless of the educational background 
and marital statusbuy cereal flours because 
of gain of times provide by ease of 
cooking. Buying local cereals flours at 

market places is self-evident for the 
majority of the consumers surveyed for it 
is a matter of habits, convenience and price 
for them. The informal way of selling local 
cereal flours limits the criteria of 
consumers’ choice to organoleptic 
considerations and mainly to trust in 
sellers. Those who preferred raw cereals 
grains were preoccupied with the lack of 
hygiene and purity of the local cereal 
flours. They claimed that fresh flours are 
mixed with fermented and rancid flours. 
Indeed, management quality with regards 
to local cereals products, mainly maize and 
millet, deserve particular attention giving 
their importance in the human daily 
consumption. Some supermarkets of the 
districts of Abidjan offer a variety of 
manufactured local dried cereal flours, 
well-conditioned. However it appears from 
the survey that most of the respondents are 
ignorant of local cereal flours being sold in 
supermarkets because of the lack of 
marketing policy from the processors. 
 
5. Conclusion 
 
Flours of local cereals such as sorghum 
and fonio are not familiar to the population 
surveyed in the districts of Abidjan. Their 
consumption is rather localised to areas of 
growth. This survey have shown that local 
cereal flours of millet, pure white maize 
and potash-containing yellow maize are the 
most consumed in the districts of Abidjan. 
The respondents, all ethnic origins 
combined, appreciate the three cereals in 
the same way, meaning, white maize and 
millet flours being the most prized. The 
main traditional dishes made out of millet 
and maize flours are respectively porridge 
and tô. The availability of the local cereals 
as convenient foods, easy to cook and 
ready to eat, is very attractive to the urban 
consumers surveyed. 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
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I m po r t a nc e  o f  l o c al  c e re a l  f l ou r s  i n  t h e  d i et  h a bi t  of  c on s u m e rs  i n t h e di s t ri ct  o f  Ab id ja n C o t e  d ’ I v o i r e,  
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