Article, Ajoutée
le 19/01/2021 21:19
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava
product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produce [...]
BOUNIO ALEXANDRE [1],
ADINSI LAURENT [2],
PADONOU SÈGLA WILFRID [3],
HOTEGNI FRANCIS [4],
GNANVOSSOU DÉSIRÉ [5],
TRAN THIERRY [6],
DUFOUR DOMINIQUE [0],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
AKISSOE H. NOËL [0],
Article, Ajoutée
le 20/01/2021 06:34
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To [...]
ADINSI LAURENT [1],
AKISSOE H. NOËL [2],
ESCOBAR ANDRÈS [3],
PRIN LAURE [4],
KOUGBLENOU NADÈGE [5],
DUFOUR DOMINIQUE [6],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
FLIEDEL GENEVIÈVE [0],
Article, Ajoutée
le 20/01/2021 07:02
Plant nutrient management can influence the type and level of polyphenolic compounds within leafy vegetables. Therefore, we investigated the effects of fertilizer micro-dosing and harvest time on antioxidant activities of aqueous polyphenolic extract [...]
DJIBRIL MOUSSAA MODOUKPÈ IMAYATH [1],
ALASHI ADEOLA MONISOLA [2],
SOSSA-VIHOTOGBÉ CAROLE NADIA ADJOUAVI [3],
AKPONIKPÈ PIERRE B. IRÉNIKATCHÉ [4],
BACO MOHAMED NASSER [5],
DJÈNONTIN ANDRÉ JONAS [6],
ALUKO ROTIMI E [0],
AKISSOE H. NOËL [0],
Article, Ajoutée
le 21/01/2021 08:34
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, a [...]
ZOHOUN ELVIRE V. [1],
NDINDENG2 SALI A. [2],
SOUMANOU MOHAMED M. [3],
TANG ERASMUS N [4],
BIGOGA JUDE [5],
MANFUL JOHN [6],
SANYANG SIDI [0],
AKISSOE H. NOËL [0],
FUTAKUCHI KOICHI [0],
Article, Ajoutée
le 21/01/2021 09:04
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 [...]
ZOHOUN ELVIRE V. [1],
TANG ERASMUS N [2],
SOUMANOU M. MOHAMED [3],
MANFUL JOHN [4],
AKISSOE H. NOËL [5],
BIGOGA JUDE [6],
FUTAKUCHI KOICHI [0],
NDINDENG2 SALI A. [0],
Article, Ajoutée
le 21/01/2021 09:55
Increase in human population coupled with continuous rise in oxidatiye stress, related diseases requires arrailabitity oi rrearirricr f";.i;iik. ;.g;rbË; *ttiln polyphenol-rith §§urce§. Polypheuols are able to inhibit angioiensin-I convefting "r*
sü [...]
DJIBRIL MOUSSA MODOUKPÈ IMAYATH [1],
ALASHI ADEOLA MONISOLA [2],
SOSSA-VIHOTOGBÉ CAROLE NADIA ADJOUAVI [3],
AKPONIKPÈ PIERRE B. IRÉNIKATCHÉ [4],
DJENONTIN JONAS ANDRÉ [5],
BACO MOHAMED NASSER [6],
AKISSOE H. NOËL [0],
ALUKO ROTIMI E [0],
Article, Ajoutée
le 21/01/2021 10:32
Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also produced by controlled fermentation using strains of Lactobacillus fermentum and Weissella confusa si [...]
VIEIRA-DALODE GÉNÉROSE [1],
AKISSOE H. NOËL [2],
ANNAN NANA [3],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
JAKOBSEN MOGENS [5],
Article, Ajoutée
le 21/01/2021 10:54
Maize (Zea mays) is a cereal cultivated through all the region of the world. Its constitutes one of the cereals the most used for human consumption. The current review focused on the diversity, the nutritional quality and the forms of use of maize in [...]
SEMASSA JOSIANE ADJOBIGNON [1],
PADONOU SÈGLA WILFRID [2],
ANIHOUVI D.G.H. [3],
AKISSOE H. NOËL [4],
ADJANOHOUN ADOLPHE [5],
BABA-MOUSSA LAMINE SAÏD [6],
Article, Ajoutée
le 21/01/2021 11:17
Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
ANIHOUVI VICTOR BIENVENU [2],
AKPO-DJENONTIN OPPORTUNE O. D. [3],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [4],
HOUNSOU MATHIAS [5],
AKISSOE H. NOËL [6],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
Article, Ajoutée
le 21/01/2021 11:38
BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas
in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer
[...]
AKISSOE H. NOËL [1],
SACCA, CAROLE [2],
DECLEMY ANNE-LAURE [3],
BECHOFF AURELIE [4],
ANIHOUVI VICTOR B. [5],
VIEIRA-DALODE GÉNÉROSE [6],
PALLET DOMINIQUE [0],
FLIEDEL GENEVIÈVE [0],
MESTRES CHRISTIAN [0],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
TOMLINS KEITH I [0],