Article, Ajoutée
le 16/01/2017 12:58
Objective: The present study aims to document the indigenous Knowledge associated with the production of starters culture to be used for opaque sorghum beers manufacturing in Benin Methodology and results: A quantitative survey was carried out in the [...]
N'TCHA C [1],
ADEYEMI A.D. [2],
KAYODE ADÉCHOLA P. P. [3],
VIEIRA-DALODE GÉNÉROSE [4],
AGBOBATINKPO B.P. [5],
CODJA J.T.C. [6],
BABA-MOUSSA LAMINE [7],
Article, Ajoutée
le 16/01/2017 13:16
The present work aims to optimize the heat drying conditions of a bioactive feed ingredient derived from the African opaque sorghum beer. The bioactive ingredient was dried at various temperatures 35 to 50°C and times 5 to 24 h. The effects of the dr [...]
CHABI IFAGBÉMI BIENVENUE [1],
KAYODE ADÉCHOLA P. P. [2],
AGBOBATINKPO B. P. [3],
ADENILE A. [4],
MAMADOU O.A. [5],
VIEIRA-DALODE GÉNÉROSE [6],
BABA-MOUSSA LAMINE [7],
CODJA J. T. C. [8],
Article, Ajoutée
le 16/01/2017 13:58
This study aimed to assess the microbiological contamination and quality of tchachanga, a roasted meat braised product processed at traditional scale in Benin, West Africa. A survey was performed to collect samples of tchachanga and data related to h [...]
ANIHOUVI D.G.H. [1],
KAYODE ADÉCHOLA P. P. [2],
ANIHOUVI V.B. [3],
AZOKPOTA PAULIN [4],
KOTCHONI S.O. [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 16/01/2017 14:55
Abstract African sorghum opaque beers play a vital role in the diet of millions of consumers. In the current study we investigated the growth profiles of yeast strains isolated from kpete-kpete, a traditional starter used to produce tchoukoutou, an op [...]
DJEGUI KADJOGBÉ YVES [1],
GACHOMO EMMA [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
KAYODE ADÉCHOLA P. P. [4],
KOTCHONI SIMEON O. [5],
Article, Ajoutée
le 16/01/2017 15:06
[...]
DJEGUI YVES KADJOGBÉ [1],
KAYODE ADÉCHOLA P. P. [2],
ATCHADE RAYMOND A. [3],
GACHOMO EMMA [4],
KOTCHONI SIMEON O. [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 16/01/2017 15:36
The study aims to carry out the physico-chemical parameters and to isolate different species of microorganisms contained in the starter " kpètè-kpètè " to promote these residues beers that are real sources of probiotic microorganisms. A field survey [...]
N'TACHA CHRISTIAN [1],
VIEIRA-DALODE GÉNÉROSE [2],
AGBOBATINKPO B. P. [3],
KAYODE ADÉCHOLA P. P. [4],
ADEYEMI A.D. [5],
CODJIA J.T.C. [6],
BABA-MOUSSA LAMINE [7],