Article, Ajoutée
le 25/01/2021 11:15
Ikpiru and Yanyanku are two additives used for the traditional alkaline fermentation of African locust bean (Parkia biglobosa. Benth) to produce food condiments in Benin. In this study, African locust beans (Parkia biglobosa. Benth) were fermented wi [...]
AGBOBATINKPO BIDOSSESSI PÉLAGIE [1],
DABADE DELEY SYLVAIN [2],
LALEYÈ FABRICE [3],
AKISSOE H. NOËL [4],
AZOKPOTA PAULIN [5],
HOUNHOUIGAN JOSEPH [6],
Article, Ajoutée
le 27/01/2021 11:34
Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers, [...]
AGBOBATINKPO BIDOSSESSI PÉLAGIE [1],
AZOKPOTA PAULIN [2],
AKISSOE H. NOËL [3],
KAYODÉ POLYCARPE A.P. [4],
DA GBADJI RACHELLE [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 25/01/2021 11:41
Indigenous knowledge related to Lanhouin processing, commercialization, and consumption was investigated through a survey in the Mono District in the south of Benin using a questionnaire. The questionnaire focused on the socio-cultural profile of act [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
ANIHOUVI VICTOR B. [2],
VIEIRA-DALODE GÉNÉROSE [3],
AKISSOE H. NOËL [4],
JACOBS A. [5],
DLAMINI N. [6],
PALLET DOMINIQUE [0],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
Article, Ajoutée
le 25/01/2021 11:56
The sensory profile and consumer acceptance of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin, which is a salted fermented fish product made from two types of fish (king fish and cassava fish) through three d [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
AKPO-DJENONTIN OPPORTUNE O. D. [2],
ANIHOUVI VICTOR B. [3],
AKISSOE H. NOËL [4],
DECLEMY ANNE-LAURE [5],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [6],
TOMLINS KEITH I [0],
PALLET DOMINIQUE [0],
HOUNHOUIGAN JOSEPH [0],
Article, Ajoutée
le 25/01/2021 12:46
Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, ci [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
ANIHOUVI VICTOR B. [2],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [3],
AKISSOE H. NOËL [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
Article, Ajoutée
le 25/01/2021 13:08
Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques and c [...]
SACCA CAROLE [1],
ANIHOUVI VICTOR B. [3],
ADINSI LAURENT [2],
AKISSOE H. NOËL [4],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [5],
MESTRES CHRISTIAN [6],
JACOBS ANNALI [0],
DLAMINI NOMUSA [0],
PALLET DOMINIQUE [0],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
Article, Ajoutée
le 25/01/2021 13:31
L’afitin est un condiment traditionnel be´ninois a` forte teneur en eau (45,2-55,6 %, base se`che), obtenu par fermentation naturelle des graines de ne´re´ (Parkia biglobosa). Une enqueˆte diagnostique a e´te´ re´alise´e aupre`s des productrices-vend [...]
AZOKPOTA PAULIN [0],
HOUNGBO HERMANCE YENOUKOUNMEY [2],
AKISSOE H. NOËL [3],
Article, Ajoutée
le 25/01/2021 13:51
The texture of pounded yam is the main attribute of this traditional dish, one of the preferred ways of consuming yam in West Africa. We integrated functional properties and cell microstructure to describe or predict the textural quality of pounded y [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HANDSCHIN STEPHAN [3],
GIBERT OLIVIER [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
NAGO COFFI MATHURNIN [6],
Article, Ajoutée
le 25/01/2021 14:03
Aims: To select appropriate micro-organisms to be used as starter culture for
reliable and reproducible fermentation of Lafun.
Methods and Results: A total of 22 cultures consisting of yeast, lactic acid
bacteria (LAB) and Bacillus cereus strains [...]
PADONOU SÈGLA WILFRID [1],
NIELSEN DENNIS [2],
AKISSOE H. NOËL [3],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
NAGO COFFI MATHURNIN [5],
JAKOBSEN MOGENS [6],
Article, Ajoutée
le 26/01/2021 08:30
The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphenoloxidase (PPO), peroxydase (POD) and linama [...]
HONGBETE FRANCK [1],
MESTRES CHRISTIAN [2],
AKISSOE H. NOËL [3],
NAGO COFFI MATHURNIN [4],