Article, Ajoutée
le 19/10/2016 22:04
Pentadesma butyracea is used in the North of Benin to produce a type of butter similar
to shea butter. The present work was carried out to investigate the traditional processing of
butter from P. butyracea through a survey among 192 traditional but [...]
Badoussi E., Azokpota P., Madodé Y.E., Kayodé A.P.P., Dossou A., Soumanou M.M.and D.J. Hounhouigan
Article, Ajoutée
le 19/10/2016 21:58
Lactobacillus fermentum, Weissella confusa, Kluyveromyces marxianus and Pichia anomala, previously
isolated during natural fermentation of traditional gowé, were tested as inoculum enrichment for
controlled fermentation of gowé. The final product w [...]
Vieira-Dalodé G1*, Madodé Y. E., Hounhouigan J., Jespersen L. and Jakobsen M.
Article, Ajoutée
le 19/10/2016 21:55
An exploratory survey of selected deprived communities in the Tolon-Kumbungu district of northern
region of Ghana was conducted in August 2007 by a multi-disciplinary team of social scientist, food
technologist, plant breeder and food nutritionist. [...]
Wilhemina Quaye, Kwadwo Adofo, Yann Emeric Madode and Abdul-Razak Abizari
Article, Ajoutée
le 19/10/2016 21:48
In Africa, nutrient intake deficiencies are widespread. We, therefore,
investigated the potential contribution of cowpea dishes to the
ingestion of several macro- and micronutrients. Processors and
consumers were interviewed and cowpea dishes anal [...]
Y. E. Madodé, P. A. Houssou, A. R. Linnemann, D. J.
Hounhouigan, M. J. R. Nout & M. A. J. S. Van Boekel
Article, Ajoutée
le 19/10/2016 21:42
The genetic relationships among twenty phenotypically different cowpea landraces were unravelled regarding
their suitability for preparing West African dishes. Amplified fragment length polymorphism classified
unpigmented landraces (UPs) as highly [...]
Yann E. Madode, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan &
Martinus A.J.S. van Boekel
Article, Ajoutée
le 19/10/2016 21:34
processing (dehulling, boiling, soaking) and fermentation (bacterial, fungal or yeast) of cowpeas to
reduce flatulence was investigated. Raw and processed cowpeas were assessed for their galactoseoligosaccharide
content, the amount of gas produced [...]
Yann E. Madodé, Martinus J.R. Nout, Evert-Jan Bakker, Anita R. Linnemann, Djidjoho J. Hounhouigan, Martinus A.J.S. van Boekel
Article, Ajoutée
le 13/10/2016 15:14
The present work has studied the chemical composition of
the essential oil (EO) extracted from the fresh leaves of Crassocephalum
rubens and tested its efficacy against some pathogenic microorganisms
isolated from common foods largely consumed, wh [...]
B. Yehouenou, V. Wotto, H. Bankole, P. Sessou, J-P Noudogbessi, D. Sohounhloue