Liste des Publications[ Anihouvi Victor B.]

Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in benin

Article, Ajoutée le 20/01/2017 08:45

This study investigated the processing, the commercialization and the consumption practices of spices and aromatic herbs in different districts of Benin. The investigation was done through a survey using a questionnaire. The questionnaire mainly focu [...]

AKPO-DJÈNONTIN D. O. O [1], ANIHOUVI VICTOR B. [2], VISSOH V. P. [3], GBAGUIDI A. FERNAND [4], SOUMANOU M. [5],

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

Article, Ajoutée le 21/01/2021 11:38

BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer [...]

AKISSOE H. NOËL [1], SACCA, CAROLE [2], DECLEMY ANNE-LAURE [3], BECHOFF AURELIE [4], ANIHOUVI VICTOR B. [5], VIEIRA-DALODE GÉNÉROSE [6], PALLET DOMINIQUE [0], FLIEDEL GENEVIÈVE [0], MESTRES CHRISTIAN [0], HOUNHOUIGAN DJIDJOHO JOSEPH [0], TOMLINS KEITH I [0],

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from benin

Article, Ajoutée le 22/01/2021 10:42

Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptiv [...]

ADINSI LAURENT [1], AKISSOE H. NOËL [2], VIEIRA-DALODE GÉNÉROSE [3], ANIHOUVI VICTOR B. [4], FLIEDEL GENEVIÈVE [5], MESTRES CHRISTIAN [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0],

Production, consumption, and quality attributes of lanhouin, a fish-based condiment from west africa

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],

Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer

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],

Optimization of the marinating conditions of cassava fish (pseudotolithus sp.) fillet for lanhouin production through application of doehlert experimental design

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],

Production, consumption, and quality attributes of akpan – a yoghurt-like cereal product from west africa

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],

Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in benin

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],

Endogenous knowledge on four leafy vegetables used by rural populations in benin

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],

Processing and quality attributes of gowe: a malted and fermented cerealbased beverage from benin

Article, Ajoutée le 27/01/2021 12:45

Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities [...]

ADINSI LAURENT [1], VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [2], AKISSOE H. NOËL [3], ANIHOUVI VICTOR B. [4], MESTRES CHRISTIAN [5], JACOBS ANNALI [6], DLAMINI NOMUSA [0], PALLET DOMINIQUE [0], HOUNHOUIGAN JOSEPH [0],

Publications par entité

  • Centre de Formation et de Recherche en matière de Population (CEFORP) (0)
  • Centre Interfacultaire de Formation et de Recherche en Environnement pour le Développement Durable (CIFRED) (0)
  • Chaire Internationale en Physique Mathématique et Applications (CIPMA-Chaire UNESCO) (0)
  • Ecole Doctorale Pluridisciplinaire <<Espaces, Culture et Développement>> (0)
  • Ecole Nationale d'Administration et de Magistrature (ENAM) (0)
  • Ecole Nationle d'Economie Appliquée et de Management (0)
  • Ecole Normale Supérieure (0)
  • Ecole Polytechnique d'Abomey-Calavi (EPAC) (0)
  • Faculté de droit et de Science Politique (FADESP) (0)
  • Faculté des Lettres et Sciences Humaines (FLASH) (0)
  • Faculté des Lettres, Langues, Arts et Communications (FLLAC) (0)
  • Faculté des Sciences Agronomiques (0)
  • Faculté des Sciences de la Santé (FSS) (0)
  • Faculté des Sciences Economiques et de Gestion (FASEG) (0)
  • Faculté des Sciences et Techniques (FAST) (0)
  • Faculté des Sciences Humaines et Sociales (FASHS) (0)
  • Institut de Formation et de Recherche en Informatique (IFRI) (0)
  • Institut de Géographie de l'Aménagement du territoire et de l'Environnement (IGATE) (0)
  • Institut de Mathématiques et de Sciences Physiques (IMSP) (0)
  • Institut National de l'Eau (INE) (0)
  • INSTITUT NATIONAL DE LA JEUNESSE DE L’EDUCATION PHYSIQUE ET SPORT(INJEPS) (0)
  • Institut National des Métiers d'Art d'Archéologie et de la Culture (INMAAC) (0)
  • Institut National Médico Sanitaire ( INMeS) (0)
  • Institut Régional de Santé Publique (IRSP) (0)

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