Roasted corn flour consumption in the Abidjan district, Côte d’Ivoire

A survey was undertaken in 10 communes in Abidjan district covering a total of 1500 respondents. The methodology used is a diagnosis of food consumption systems on roasted corn flour and level of consumption of roasted corn flour. The results of the survey showed that 93.37% of the surveyed population are consumers of roasted corn flour, compared to 6.13% who are non-consumers. This study identified forty-six (46) vernacular names (local names) for roasted corn flour. Concerning the frequency of consumption, 48.40% of the respondents rarely consume roasted corn flour, 37.50% of the population consumed regularly this flour and 14,10% respondents at least once a week. However, roasted corn flour is usually produced at home than bought at the market and supermarket. In addition, the consumption of roasted corn flour can be accompanied by sugar (72.0%), with peanut paste (12.4%), with red pepper and salt (5.2%), dried winged termites (4.2%), coconut flour (3.6%) and potash (2.6%).