Benin /

USING COMPOSITE FLOUR IN PASTRY

Retail Technology

The substitution of maize flour in proportions of 30% for the preparation of appetizers "atchonmon" and 10% for bread and 5% for the cake "Yovo-doco" to those of wheat are well appreciated by the consumers. From a nutritional perspective, the composition maize-wheat provides a considerable reduction in sugar consumption.

Presentation file

Presentation file

Organisation

NATIONAL INSTITUTE FOR AGRICULTURAL RESEARCH OF BENIN (INRAB)

Contact

Dr Adolphe Adjanohoun, Coordonnator

Tél: +229 90 02 98 16

Email: adjanohouna@yahoo.fr

Same technology