Kindossi Janvier Mêlégnonfan [1], Anihouvi Victor B. [2], VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [3], AKISSOE H. NOËL [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5],
Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus s [...]
Article, Ajoutée le 25/01/2021 12:46
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],
Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. T [...]
Article, Ajoutée le 25/01/2021 13:08
AKISSOE H. NOËL [1], Mestres Christian [2], Handschin Stephan [3], Gibert Olivier [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5], Nago Coffi Mathurnin [6],
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 fu [...]
Article, Ajoutée le 25/01/2021 13:51
Padonou Sègla Wilfrid [1], Nielsen Dennis [2], AKISSOE H. NOËL [3], HOUNHOUIGAN DJIDJOHO JOSEPH [4], Nago Coffi Mathurnin [5], JAKOBSEN Mogens [6],
Aims: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. Methods and Results: [...]
Article, Ajoutée le 25/01/2021 14:03
hongbete franck [1], Mestres Christian [2], AKISSOE H. NOËL [3], Pons Brigitte [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5], CORNET Denis [6], Nago Coffi Mathurnin [0],
Age of plant and environmental conditions during growing may affect texture (friability) and taste of boiled cassava roots. We investigated the quali [...]
Article, Ajoutée le 26/01/2021 08:41
Sossa-Vihotogbé Carole Nadia Adjouavi [1], AKISSOE H. NOËL [2], Anihouvi Victor B. [3], AHANCHEDE ADAM [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5],
Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables ar [...]
Article, Ajoutée le 26/01/2021 09:02
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],
Leafy vegetables are sources of diet diversification and could contribute to food and nutritional security in African rural areas. However, in some p [...]
Article, Ajoutée le 26/01/2021 09:21
AKISSOE H. NOËL [1], Mestres Christian [2], HOUNHOUIGAN DJIDJOHO JOSEPH [3], Nago Coffi Mathurnin [4],
Tubers from nine yam cultivars (Dioscorea rotundata, Dioscorea alata) collected in two different growing areas of Bénin were stored for up to 5 months [...]
Article, Ajoutée le 26/01/2021 16:57
AKISSOE H. NOËL [1], Mestres Christian [2], HOUNHOUIGAN DJIDJOHO JOSEPH [3], Nago Coffi Mathurnin [4],
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 t [...]
Article, Ajoutée le 26/01/2021 17:05
Mestres Christian [1], Dorthe Sandrine [2], AKISSOE H. NOËL [3], HOUNHOUIGAN DJIDJOHO JOSEPH [4],
Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips pr [...]
Article, Ajoutée le 26/01/2021 17:35