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],
Article, Ajoutée
le 26/02/2018 18:56
Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo using response surface methodology. The effect of precooking (proportions of flour and water, [...]
HOUNGBEDJI MARCEL [1],
MADODÉ YANN EMÉRIC [2],
MESTRES CHRISTIAN [3],
AKISSOÉ NOËL H. [4],
MANFUL JOHN [5],
MATIGNON BRIGITTE [6],
GRABULOS JOEL [0],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
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],
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],
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],
Article, Ajoutée
le 25/01/2021 13:51
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 functional properties and cell microstructure to describe or predict the textural quality of pounded y [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HANDSCHIN STEPHAN [3],
GIBERT OLIVIER [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
NAGO COFFI MATHURNIN [6],
Article, Ajoutée
le 26/01/2021 08:30
The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphenoloxidase (PPO), peroxydase (POD) and linama [...]
HONGBETE FRANCK [1],
MESTRES CHRISTIAN [2],
AKISSOE H. NOËL [3],
NAGO COFFI MATHURNIN [4],
Article, Ajoutée
le 26/01/2021 08:41
Age of plant and environmental conditions during growing may affect texture (friability) and taste of
boiled cassava roots. We investigated the quality of boiled roots of seven cultivars harvested at 10, 12
and 14 months in three different seasons. [...]
HONGBETE FRANCK [1],
MESTRES CHRISTIAN [2],
AKISSOE H. NOËL [3],
PONS BRIGITTE [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
CORNET DENIS [6],
NAGO COFFI MATHURNIN [0],
Article, Ajoutée
le 26/01/2021 16:57
Tubers from nine yam cultivars (Dioscorea rotundata, Dioscorea alata) collected in two different growing areas of Bénin were stored for up to 5 months. Pounded yam was prepared from tuber samples each month and evaluated for their sensory and physico [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
NAGO COFFI MATHURNIN [4],
Article, Ajoutée
le 26/01/2021 17:05
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 texture. The texture attributes of amala pastes obtained from market and prepared in laboratory were [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
NAGO COFFI MATHURNIN [4],