摘要：Aims: Jaabi , the local name of the fruit of Ziziphus mauritiana Lam, endemic in the savannah region of Cameroon, is processed into flour and cooked into small round cakes commonly called " Yaabande ." The present work aimed at understanding the relation between the processing practices and the quality of the product. Place and Duration of Study: The study was carried out from October 2011 to May 2012, in the savannah regions of Cameroon, the main area of Jaabi production. Methodology: The study was done through: i) a survey towards 455 actors representing harvesters, processors, traders and consumers; ii) the follow-up of processing operations; and iii) physico-chemical analysis of intermediary and end products. Results: The processing practice, exclusively traditional, is the panacea of women who use steam cooking, sun drying or stifle cooking to bake the cake. The steam cooking method is more popular. The quality attributes of the cake, as perceived by operators and consumers are based mainly on the maturity of Jaabi grain and the color and texture of the cake. These attributes are particularly dependent on the flour fineness and baking time. Conclusion: The use of flour with particle size under 125µm, and a steam cooking time of about 10 minutes seem convenient to obtain a cake with light color, firm texture, and to maintain antioxidant activity of the product.
