Liste des Publications[ Adinsi Laurent]

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from west africa. a diagnostic for a future re-engineering

Article, Ajoutée le 19/02/2018 16:04

Gowe is a very popular traditional fermented and non-alcoholic cereal beverage in Benin. The purpose of the present study was to characterize the physical-chemical properties, nutritional and anti-nutrient composition, microbiological safety and m [...]

ADINSI LAURENT [1], MESTRES CHRISTIAN [2], AKISSOÉ NOËL [3], VIEIRA-DALODE GÉNÉROSE [4], ANIHOUVI VICTOR B.J.G.S. [5], DURAND NOËL [6], HOUNHOUIGAN DJIDJOHO JOSEPH [7],

Boiled yam end-user preferences and implications for trait evaluation

Article, Ajoutée le 19/01/2021 21:00

This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge eview, focus group discussion and individual interviews, participato [...]

HONFOZO LAURENDA [1], ADINSI LAURENT [2], BOUNIOL ALEXANDRE [3], ADETONAH SOUNKOURA [4], FORSYTHE LORA [5], KLEIH ULRICH [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0], AKISSOE H. NOËL [0],

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.

Article, Ajoutée le 19/01/2021 21:19

We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produce [...]

BOUNIO ALEXANDRE [1], ADINSI LAURENT [2], PADONOU SÈGLA WILFRID [3], HOTEGNI FRANCIS [4], GNANVOSSOU DÉSIRÉ [5], TRAN THIERRY [6], DUFOUR DOMINIQUE [0], HOUNHOUIGAN DJIDJOHO JOSEPH [0], AKISSOE H. NOËL [0],

Sensory and physicochemical profiling of traditional and enriched gari in benin

Article, Ajoutée le 20/01/2021 06:34

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To [...]

ADINSI LAURENT [1], AKISSOE H. NOËL [2], ESCOBAR ANDRÈS [3], PRIN LAURE [4], KOUGBLENOU NADÈGE [5], DUFOUR DOMINIQUE [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0], FLIEDEL GENEVIÈVE [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 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],

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],

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from west africa. a diagnostic for a future re-engineering ,

Article, Ajoutée le 19/02/2021 10:19

Gowe is a very popular traditional fermented and non-alcoholic cereal beverage in Benin. The purpose of the present study was to characterize the physical-chemical properties, nutritional and anti-nutrient composition, microbiological safety and m [...]

ADINSI LAURENT [4], MESTRES CHRISTIAN [1], VIEIRA-DALODE GÉNÉROSE [4], AKISSOÉ NOËL [3],

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