EnquÃªte sur les Farines CÃ©rÃ©aliÃ¨res et les IngrÃ©dients UtilisÃ©s Dans la PrÃ©paration de la PÃ¢te Alimentaire Traditionnelle AppelÃ©e "TÃ´h" Ã Abidjan (CÃ´te dâ€™Ivoire) - Nomel, Claude Ako Memel; Kouadio, Yao; Dan, Ghislaine ChÃ©po; KomadÃ©, Thierry; KouamÃ©, Patrice Lucien (European Scientific Journal, ESJ, 2019)
La prÃ©sente Ã©tude prospective vise Ã rÃ©pertorier les diffÃ©rentes farines cÃ©rÃ©aliÃ¨res les plus vendues, consommÃ©es et prÃ©fÃ©rÃ©es ainsi que les ingrÃ©dients qui font partie de la prÃ©paration de la pÃ¢te alimentaire traditionnelle appelÃ©e "tÃ´h" Ã Abidjan. La mÃ©thodologie a consistÃ© en une enquÃªte Ã lâ€™aide dâ€™un questionnaire structurÃ© auprÃ¨s des points de vente tenus uniquement par les femmes et sÃ©lectionnÃ©s de faÃ§on alÃ©atoire sur les marchÃ©s de trois communes du district dâ€™Abidjan : Abobo, Koumassi et Yopougon. Ces communes ont Ã©tÃ© choisies du fait de leur forte concentration en populations allogÃ¨nes du nord de la CÃ´te dâ€™Ivoire et des non-ivoiriens dont les cÃ©rÃ©ales constituent la base alimentaire. Il en rÃ©sulte de lâ€™enquÃªte que 5129 points de vente ont Ã©tÃ© recensÃ©s. Les farines de cÃ©rÃ©ales les plus vendues, utilisÃ©es pour la prÃ©paration du "tÃ´h" et consommÃ©es sont successivement les farines de maÃ¯s blanc (36,11 %), de maÃ¯s jaune (35,18 %) et de mil (29,50 %). La farine de maÃ¯s blanc est prÃ©fÃ©rÃ©e Ã la farine de maÃ¯s jaune par les chefs de mÃ©nage de sexe masculin que de sexe fÃ©minin. Le maÃ¯s est la cÃ©rÃ©ale relativement moins chÃ¨re, disponible et la plus consommÃ©e chez les mÃ©nages Ã faible revenu (< 100.000 F CFA) tandis que les mÃ©nages Ã revenu Ã©levÃ© (>200.000 F CFA) prÃ©fÃ¨rent le mil. Concernant les enrichissements des farines, lâ€™additif frÃ©quemment utilisÃ© pour des "tÃ´h" plus acceptables est la potasse alimentaire artisanale (75,35 %). Cependant, les vendeuses sur les marchÃ©s devraient observer un peu plus de mesures dâ€™hygiÃ¨ne aux points de stockage. This paper focuses on listing the various cereal floursthat are the most sold, consumed and preferred, as well as the ingredients used in the preparation of the traditional pasta called "tÃ´h" in Abidjan. The methodology consisted of a survey using a structured questionnaire at points of sale held only by women. The survey sample was randomly selected in the markets of three communes of the Abidjan district: Abobo, Koumassi, and Yopougon. These communes were chosen because of their high concentration of nonindigenous populations in northern CÃ´te d’Ivoire and non-Ivorians whose cereals constitute the food base. As a result of the survey, 5129 outlets were identified. The best-selling cereal flours, used for the preparation of "tÃ´h" and consumed, are successively flours of white corn (36.11%), yellow corn (35.18%), and millet (29.50%). White corn flour is preferred to yellow cornmeal by male and female household heads. Maize is the relatively cheaper, available, and most consumed cereal in low-income households ( 200,000 CFA) prefer millet. Regarding enrichments of flours, the additive frequently used for "tÃ´h" which is more acceptable is the potash food artisanal (75.35%). However, vendors on the markets should observe more hygiene at storage points.