Article, Ajoutée
le 10/02/2018 13:47
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study aims to assess the nutritional and sensory quality of two types of Ablo from local cereals of which sorghum and millet widely cultivated in Benin. The met [...]
BANON JULTESSE [1],
TCHEKESSI C. K. CÉLESTIN [2],
ADOUKONOU AWO SAGBADJA HUBERT [3],
BLEOUSSI ROSELINE [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
ASSOGBA KARL [7],
AZOKPOTA PAULIN [8],
MENSAH GUY APOLLINAIRE [9],
BOKOSSA YAOU INNOCENT PADONOU [10],
Article, Ajoutée
le 10/02/2018 13:48
Abstract:
Background:
Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made
from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue produ [...]
ANGELOV ANGEL I. [1],
PETROVA GALYA [2],
ANGELOV ANGEL D. [3],
STEFANOVA PETYA [4],
BOKOSSA Y. INNOCENT [5],
TCHEKESSI C. K. CÉLESTIN [6],
MARCO MARIA L. [7],
GOTCHEVA VELITCHKA [8],
Article, Ajoutée
le 10/02/2018 13:48
Artocarpus altilis is a species whose fruit possesses important nutritional characteristics; this fruit has a major
advantage in the agri-food sector and can provide a varied range of food products. The objective of the study is to
provide informat [...]
ASSOGBA KARL [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
TCHEKESSI C. K. CÉLESTIN [3],
BLEOUSSI TCHÈLISSA MYRIAM ROSELINE [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
BANON JULTESSE [7],
AZOKPOTA PAULIN [8],
Article, Ajoutée
le 10/02/2018 13:49
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of
the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The
methodology adopted was to perform productio [...]
BANON JULTESSE [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
ADOUKONOU AWO SAGBADJA HUBERT [3],
TCHEKESSI C. K. CÉLESTIN [4],
BLEOUSSI ROSELINE MYRIAM [5],
SACHI PIVOT [6],
DJOGBE ANAYCE [7],
ASSOGBA KARL [8],
Article, Ajoutée
le 10/02/2018 13:51
Ablo is a wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The
study is intended to develop the production’s technology of two new types of Ablo. The
methodology adopted consists of carrying out production tests accordi [...]
BANON JULTESSE [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
TCHEKESSI C. K. CÉLESTIN [3],
BLEOUSSI TCHÈLISSA MYRIAM ROSELINE [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
ASSOGBA KARL [7],
BADE FARID [8],
DAHOUENON EPOUSE AHOUSSI EDWIGE [9],
AZOKPOT PAULIN [10],
MENSAH GUY APOLLINAIRE [11],
Article, Ajoutée
le 10/02/2018 13:52
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to
follow microbiological and physicochemical changes during the fermentation of the millet’s dough and sorghum’s
dough for the produc [...]
BANON JULTESE [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
TCHEKESSI C. K. CÉLESTIN [3],
BLEOUSSI ROSELINE MYRIAM [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
ASSOGBA KARL [7],
AZOKPOTA PAULIN [8],
FIOGBE EMILE DIDIER [9],
MENSAH GUY APOLLINAIRE [10],
Article, Ajoutée
le 11/02/2021 15:48
The breadfruit tree (Artocarpus altilis), despite its food, therapeutic and agroforestry
potential, remained underutilized in Benin due to the lack of information on the species.
The objective of this study is to carry out the morphological charact [...]
ASSOGBA KARL TAMÈGNON [1],
TCHEKESSI C. K. CÉLESTIN [2],
BLEOUSSI ROSELINE [3],
SACHI PIVOT S.A. [4],
DJOGBE ANAYCE A. [5],
BANON JULTESSE S.B. [6],
BOKOSSA YAOU INNOCENT [7],
AZOKPOTA PAULIN [8],
Article, Ajoutée
le 12/05/2021 19:55
Le présent travail porte sur le recensement des diverses utilisations et technologies endogènes de
transformation du fruit à pain dans le Sud-Bénin, un fruit sous utilisé possédant un grand atout pour
l’assurance de la sécurité alimentaire. Pour ce [...]
ASSOGBA KARL TAMÈGNO [1],
TCHEKESSI C. K. CÉLESTIN [2],
BOKOSSA YAOU INNOCENT PADONOU [5],
SACHI PIVOT S. A. [3],
BANON JULTESE [4],
AZOKPOTA PAULIN [6],
Article, Ajoutée
le 12/05/2021 19:56
Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely
to be found in these foods can be at the base of several food poisoning. The objective of
the study was to evaluate the microbiological quality of some foods p [...]
DJOGBE A. A. M. [1],
TCHEKESSI C. K. CÉLESTIN [2],
SACHI P. [3],
DEGBEY C. [4],
BLEOUSSI R. [5],
BANON J. [6],
ASSOGBA K. [7],
OUENDO E. M. [8],
BOKOSSA YAOU INNOCENT PADONOU [9],
Article, Ajoutée
le 12/05/2021 19:57
éIntroduction. – Cette étude vise à analyser quelques paramètres épidémiologiques de l’allergie au Bénin.Méthode. – Elle a été réalisée à Cotonou au Centre Hospitalier Universitaire de la Mère et de l’Enfant(CHU-MEL) et au Centre Hospitalier Universi [...]
DJOGBE A.A.M. [1],
SACHI PIVOT S. A. [2],
TCHEKESSI C. K. CÉLESTIN [3],
GBENOUDON J. [4],
BLEOUSSI R. [5],
BANON J. [6],
ASSOGBA K. [7],
OUENDO E.-M. [8],
BOKOSSA YAOU INNOCENT PADONOU [9],