Alexandrine H. Bokossa et al./ Elixir Food Science 132 (2019) 53322-53326 53322 Introduction The world resources in fats come from 74% of grains and oleaginous [1,2]. This justifies the importance of vegetable oils as alimentary resources used by population in order to satisfy their nutritional needs [3]. Urbanization phenomena gets consequences in many sectors of the economy. Among these, food supplying represents a very sensible sphere, in relation with not only of its important place in the satisfaction of needs of urban household’s foods, but also of the importance of food budget in the consumption expenditures of these latters. In Benin, food expenditures, in urban areas constitute 55.4% of global expenditure for consumption [4]. Alimentary behaviors in urban zone are not stable. Many factors can determine the alimentary behavior of urban populations [5]. Alimentation is in fact, the result of a combination of biological, economic, social and cultural factors conducting to differentiated practices according to social groups. By elsewhere, according to [6], African urban consumers stay in general in transcultural situation of membership to a double referential ″modern″ and ″traditional″. In the actual context of world wideness and markets over the world, opening Benin must offer through agricultural diversification products with competitive prices and must adapt itself to the changes, making prices accessible to exterior markets and maintaining a massive presence on interior markets of substitution products for local need. In spite of marginal conditions of Benin, palm oil tree stays the oleaginous plant the most important in economical social and political sides for the populations of South-Benin [7]. It’s important for the amelioration of nutritional statut of households and also for the supplying of substantial income for many actors. It’s have been mainly cultivated for edible vegetable oils which were extracted from the pulp of its fruit (palm oil) and from its almond (palmists oil). Among all the oleaginous, It’s the one which produces the most of oil per hectare. Palm oil path is one of the important sectors of economical tissue. Its gets advantage to integrate at the first the producers and at the bottom the transformers. In Africa, annual production of palm oil doesn’t reach in satisfying the strong demand in ascension. Palm oil demand has grown from 8.7% annually between 1995 and 2004 [8]. Traditional component of African, South American or Asian cuisines, the vegetable oil is especially used in agro-food industry (80%), in cosmetics (19%) and for biodiesel (1%) [9]. Half of processed foods contain it because it contributes to their conservation. But palm oil is in particular preferred because of its low production cost [10]. Its detains a longest time of conservation related to the others edible oils because of its high antioxidants content which confer to it a particular resistance to rancidity [11]. Palm oil consumption takes a part for around 44% in total national intake of this food. Population evolution and nutritional consumption of palm oils pass from 53000 tons in 2000 to around 78000 tons in 2012 [12]. In nutritional side, this palm oil especially called zomi is rich in carotenoids (α, β and γ carotene) [13]. Produced also in Nigeria and Togo, the particularity of its organoleptic quality (flavor, color) is in relation with its treatment and the specificity of its composition in fat acids. Then this quality allows to it a conservation without particular conditions [14]. Tele: E-mail address: edawenon@gmail.com © 2019 Elixir All rights reserved ARTICLE INFO Article history: Received: 8 May 2019; Received in revised form: 20 June 2019; Accepted: 1 July 2019; Keywords Palm oil zomi, Characteristics, Consumer Perception. Consumer Perception about Quality and Uses of Flavoured Palm Oil Zomi in Sounthern Benin Alexandrine H. Bokossa 1,2 , Christian T. R. Konfo 1 , Eulge S. Adjou 1 , Boniface B. Yehouenou 1 , Romaric Ouetcheou 1 , Edwige Dahouenon-Ahoussi 1,* , Mohamed M. Soumanou 1 and Paulin Azokpota 2 1 University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry,01 PO BOX: 2009 Cotonou, Benin. 2 University of Abomey-Calavi, Faculty of Agricultural Sciences, Laboratory of Food Sciences, Cotonou, Benin. ABSTRACT The present work has been done to emphasize the place of palm oil zomi in people diet in southern Benin. It has consisted in evaluating consumers’ perception and to record use of this oil in households in southern Benin. On the basis of an inquiry questionnaire, 200 consumers (consumer’s producers (CP) and consumers non producers (CNP)) have been interviewed in six departments. Results have revealed flavored palm oil zomi was characterized by a deep red color (80%), a pronounced odor (10%), a good fluidity (67.14%) and an unsalted taste (93.55%). According to 99.14% of consumers, vegetable with tomatoes sauces were in their majority cooked with zomi oil. Beans according to 95.71% of consumers and boiled yam according to 89.15% of consumers represented foods largely consumed with zomi oil. Zomi oil supplying was frequently done in markets according to 50.7% of consumers. Totally, flavored palm oil zomi occupied an important place in Benin people gastronomy. © 2019 Elixir All rights reserved. Elixir Food Science 132 (2019) 53322-53326 Food Science Available online at www.elixirpublishers.com (Elixir International Journal)