Article, Ajoutée
le 26/01/2021 08:41
Age of plant and environmental conditions during growing may affect texture (friability) and taste of
boiled cassava roots. We investigated the quality of boiled roots of seven cultivars harvested at 10, 12
and 14 months in three different seasons. [...]
HONGBETE FRANCK [1],
MESTRES CHRISTIAN [2],
AKISSOE H. NOËL [3],
PONS BRIGITTE [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
CORNET DENIS [6],
NAGO COFFI MATHURNIN [0],
Article, Ajoutée
le 26/01/2021 09:02
Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are domesticated without the use of fertilizer, as well as the assessment of the effect of fertilizer [...]
SOSSA-VIHOTOGBÉ CAROLE NADIA ADJOUAVI [1],
AKISSOE H. NOËL [2],
ANIHOUVI VICTOR B. [3],
AHANCHEDE ADAM [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
Article, Ajoutée
le 26/01/2021 09:21
Leafy vegetables are sources of diet diversification and could
contribute to food and nutritional security in African rural areas. However, in some places, little is known about if, how, and why leafy vegetables are consumed. Processing and preserva [...]
SOSSA-VIHOTOGBÉ CAROLE NADIA ADJOUAVI [1],
ANIHOUVI VICTOR B. [3],
AKISSOE H. NOËL [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
AHOHUEND BONAVENTURE COHOVI [5],
AHANCHEDE ADAM [6],
SANNI AMBALIOU [0],
Article, Ajoutée
le 26/01/2021 16:57
Tubers from nine yam cultivars (Dioscorea rotundata, Dioscorea alata) collected in two different growing areas of Bénin were stored for up to 5 months. Pounded yam was prepared from tuber samples each month and evaluated for their sensory and physico [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
NAGO COFFI MATHURNIN [4],
Article, Ajoutée
le 26/01/2021 17:05
Amala is a traditional thick paste consumed in West Africa (Nigeria, Bénin, Togo). It is prepared from blanched dried yam flour and has a particular texture. The texture attributes of amala pastes obtained from market and prepared in laboratory were [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
NAGO COFFI MATHURNIN [4],
Article, Ajoutée
le 26/01/2021 17:35
Color and taste are permanent features of amala, a traditional
thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala we [...]
MESTRES CHRISTIAN [1],
DORTHE SANDRINE [2],
AKISSOE H. NOËL [3],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
Article, Ajoutée
le 27/01/2021 11:32
In West Africa, yams are often processed into dry flour that is consumed as a thick paste (amala), the main quality attributes of which are colour, texture and taste. The traditional process consists of peeling, blanching and drying the fresh tubers. [...]
AKISSOE H. NOËL [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
MESTRES CHRISTIAN [3],
NAGO COFFI MATHURNIN [0],
Article, Ajoutée
le 27/01/2021 11:32
Colour and texture are important features of amala, a traditional thick paste obtained from dry yam flour. Tubers from eight yam cultivars were blanched at 65 °C for 20 min and dried at 40 °C for 5 days to test biochemical, thermal and pasting change [...]
AKISSOE H. NOËL [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
MESTRES CHRISTIAN [3],
NAGO GUY FORTUNÉ [0],
Article, Ajoutée
le 26/01/2021 20:32
Samples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the flour was lower. The ratio of load of rupture of dried yam tu [...]
AKISSOE H. NOËL [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
BRICAS NICOLAS [3],
VERNIER PHILIPPE [4],
NAGO COFFI MATHURNIN [5],
OLORUNDA O.A., [6],
Article, Ajoutée
le 26/01/2021 20:46
The modi®cations occurring during the fermentation (at 20 or 35°C) and drying (under the sun or in an oven at 40°C) of maize ¯our (ogi) and cassava starch along with their expansion ability
during baking were characterised and compared. A high tempe [...]
MESTRES CHRISTIAN [1],
BOUNGOU ORESTE [2],
AKISSOE H. NOËL [3],
ZAKHIA NADINE [4],