GBOKO Abiba Ouattara^1,, TRAORE Youssouf Zanga¹, KONE Monon¹, Zoro Armel Fabrice¹, TOURE Abdoulaye¹, Adama Coulibaly²

Cereals are vital to global food security. They are consumed in various forms, including fermented porridges in many crops. The aim of this study is to promote the most of a traditional porridge (cocobaka) made from fermented cereals (maize, sorghum, or millet) consumed by the populations of northern Côte d'Ivoire, in order to contribute to food security, especially among children. To this end, a survey on demographic profiles, the type of the cereals used, culinary characteristics, ingredient sourcing, preparation methods, sales strategies, and indicators of impact on consumer health was carried out in 10 neighborhoods of the town of Korhogo (Côte d'Ivoire) involving 160 people (60 preparers and/or traders and 100 consumers) using a direct interview questionnaire. The results showed that the fermented porridge production and marketing chain is essentially run by women. Furthermore, preparation technologies differ according to the materials used, fermentation time, and cooking times. Most the women traders (85%) obtain their ingredients directly from the city, and very few (15%) from the surrounding villages. These ingredients include yellow maize, sugar, and ginger (100%), not forgetting chili peppers (76.7%). In addition, consumers reported laxative (74.38%), tonic (25%), and diuretic (0.63%) effects. All these nutritional benefits would make "cocobaka" an important food to promote in the context of food security for children.

Cereals fermented porridge, Valorization, Survey, Korhogo