Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part A
Consumption and conservation of cassava sticks in Libreville


Author(s): Kiki-Mvouaka Solange, Nguila Inari Gildas, Obiang Nze Narcisse and Omouessi Serge Thierry

Abstract: In Gabon, a country more than 90% urbanized, cassava roots cover on average nearly 50% of the population\'s energy needs, and constitute more than 80% of energy supplies in rural areas. Cassava is consumed in several forms: cassava sticks, foufou flour, cooked tubers, cassadents and gari. The cassava stick is the product of a series of wet processing, the main steps of which are peeling, retting, defibration, rolling, pre-cooking, kneading, shaping, packing in wild natural leaves and terminal cooking. The qualitative approach was carried out through a questionnaire survey to determine the consumption habits of the urban population of Libreville, its motivations and its representations. The experimental study of the conservation of cassava sticks focused on the observation of the cassava sticks consumed in Libreville according to the type of packaging. It is a commonly consumed food in Gabon whose nutritional role is not well known to the populations. Cassava, like many other foodstuffs, is sensitive to heat, humidity, insects, rodents and molds. The aim of our study is to determine the best conservation processes in order to obtain healthy products that retain all their organoleptic, nutritional and marketable qualities for greater access of populations to this commodity.

Pages: 17-22 | Views: 12 | Downloads: 8

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How to cite this article:
Kiki-Mvouaka Solange, Nguila Inari Gildas, Obiang Nze Narcisse, Omouessi Serge Thierry. Consumption and conservation of cassava sticks in Libreville. J Curr Res Food Sci 2023;4(1):17-22.
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