title: Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.
abstract: BACKGROUND
  Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.
  
  
  RESULTS
  A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = -0.94) and milky taste (r = 0.92-0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste.
  
  
  CONCLUSIONS
  This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences.
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin.
authors.forename: Noël H
authors.initials: NH
authors.lastname: Akissoé
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin.
authors.forename: Carole
authors.initials: C
authors.lastname: Sacca
authors.affiliation: CIRAD-UMR QualiSud TA B-95/16, 73 Rue Jean-François Breton, F-34398 Montpellier Cedex 5, France.
authors.forename: Anne-Laure
authors.initials: AL
authors.lastname: Declemy
authors.affiliation: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME7 3RU, UK.
authors.forename: Aurelie
authors.initials: A
authors.lastname: Bechoff
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin.
authors.forename: Victor B
authors.initials: VB
authors.lastname: Anihouvi
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin.
authors.forename: Générose
authors.initials: G
authors.lastname: Dalodé
authors.affiliation: CIRAD-UMR QualiSud TA B-95/16, 73 Rue Jean-François Breton, F-34398 Montpellier Cedex 5, France.
authors.forename: Dominique
authors.initials: D
authors.lastname: Pallet
authors.affiliation: CIRAD-UMR QualiSud TA B-95/16, 73 Rue Jean-François Breton, F-34398 Montpellier Cedex 5, France.
authors.forename: Géneviève
authors.initials: G
authors.lastname: Fliedel
authors.affiliation: CIRAD-UMR QualiSud TA B-95/16, 73 Rue Jean-François Breton, F-34398 Montpellier Cedex 5, France.
authors.forename: Christian
authors.initials: C
authors.lastname: Mestres
authors.affiliation: Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin.
authors.forename: Joseph D
authors.initials: JD
authors.lastname: Hounhouigan
authors.affiliation: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME7 3RU, UK.
authors.forename: Keith I
authors.initials: KI
authors.lastname: Tomlins
mesh_terms: D001541:Benin; D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D044383:Black People; D016000:Cluster Analysis; D003258:Consumer Behavior; D004032:Diet / Q000208:ethnology; D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology; D057140:Fast Foods / Q000032:analysis* / Q000382:microbiology; D005260:Female; D005285:Fermentation; D005518:Food Preferences / Q000208:ethnology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D009812:Odorants; D025341:Principal Component Analysis; D012677:Sensation; D045868:Sorghum / Q000737:chemistry / Q000382:microbiology; D013649:Taste; D044465:White People; D015014:Yogurt / Q000032:analysis / Q000382:microbiology; D003313:Zea mays / Q000737:chemistry / Q000382:microbiology
keywords: Akpan; beverage; cereal; consumer acceptance; fermentation; sensory profile