Abstract
Sweet potato processing and consumption patterns are very limited in Benin. The present study aimed to suggest a new utilization of the crop as food. Roots from a white flesh variety were processed into flour and later into couscous. This couscous was steam-cooked following the same procedure as a wheat-based couscous purchased in market. The foods obtained were submitted to panellists’ appreciation. Although significant differences were observed between wheat-based couscous and sweet potato-based couscous regarding the colour and the flavour, the mean score obtained by the later couscous showed that the product was acceptable to good sensory quality.
Key words: Sweet potato, couscous, sensory quality.
