Article, Ajoutée
le25/02/2017 23:48
The study aims to assess the bacteriological quality of water of the Ahémé lake, the second most productive lake of Benin, after Nokoué lake. For this, 21 points were sampled on the lake during two campaign periods during the year 2016: the low water [...]
SACHI PIVOT S. A. [1], BOKOSSA YAOUINNOCENT PADONOU [2], TCHEKESSIC. K. CÉLESTIN [3], BLEOUSSIROSELINE MYRIAM [4], BANONJULTESSE [5], DJOGBEANAYCE [6], ASSOGBAKARL [7], MENSAHGUY APOLLINAIRE [8],
Article, Ajoutée
le10/02/2018 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 [...]
BANONJULTESSE [1], TCHEKESSIC. K. CÉLESTIN [2], ADOUKONOUAWO SAGBADJA HUBERT [3], BLEOUSSIROSELINE [4], SACHIPIVOT S. A. [5], DJOGBEANAYCE [6], ASSOGBAKARL [7], AZOKPOTA PAULIN [8], MENSAHGUY APOLLINAIRE [9], BOKOSSA YAOU INNOCENT PADONOU [10],
Article, Ajoutée
le10/02/2018 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 [...]
ASSOGBAKARL [1], BOKOSSA YAOUINNOCENT PADONOU [2], TCHEKESSIC. K. CÉLESTIN [3], BLEOUSSITCHÈLISSA MYRIAM ROSELINE [4], SACHIPIVOT S. A. [5], DJOGBEANAYCE [6], BANONJULTESSE [7], AZOKPOTA PAULIN [8],
Article, Ajoutée
le10/02/2018 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 [...]
BANONJULTESSE [1], BOKOSSA YAOU INNOCENT PADONOU [2], ADOUKONOUAWO SAGBADJA HUBERT [3], TCHEKESSIC. K. CÉLESTIN [4], BLEOUSSIROSELINE MYRIAM [5], SACHI PIVOT [6], DJOGBEANAYCE [7], ASSOGBAKARL [8],
Article, Ajoutée
le10/02/2018 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 [...]
BANONJULTESSE [1], BOKOSSA YAOU INNOCENT PADONOU [2], TCHEKESSIC. K. CÉLESTIN [3], BLEOUSSITCHÈLISSA MYRIAM ROSELINE [4], SACHI PIVOT S. A. [5], DJOGBEANAYCE [6], ASSOGBAKARL [7], BADE FARID [8], DAHOUENON EPOUSE AHOUSSIEDWIGE [9], AZOKPOTPAULIN [10], MENSAHGUY APOLLINAIRE [11],
Article, Ajoutée
le10/02/2018 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 [...]
BANONJULTESE [1], BOKOSSA YAOU INNOCENT PADONOU [2], TCHEKESSIC. K. CÉLESTIN [3], BLEOUSSIROSELINE MYRIAM [4], SACHIPIVOT S. A. [5], DJOGBEANAYCE [6], ASSOGBAKARL [7], AZOKPOTA PAULIN [8], FIOGBE EMILE DIDIER [9], MENSAHGUY APOLLINAIRE [10],