Article, Ajoutée
le 22/02/2018 21:49
Lanhouin is a traditional fermented salted fih made from the spontaneous and
uncontrolled fermentation of whole salted cassava fih (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined
effects of NaCl, ci [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
ANIHOUVI VICTOR BIENVENU [2],
VIEIRA-DALODÉ GÉNÉROSE [3],
AKISSOÉ NOËL HOUÉDOUGBÉ [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],
Article, Ajoutée
le 26/02/2018 18:45
This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients [...]
CHADARE FLORA JOSIANE [1],
MADODÉ YANN EMÉRIC [2],
FANOU-FOGNY KLOUBOU NADIA [3],
KINDOSSI JANVIER MÊLÉGNONFAN [4],
AYOSSO JUVENCIO O.G. [5],
HONFO S. HERMANN [6],
KAYODÉ POLYCARPE A.P. [7],
LINNEMANN ANITA [8],
HOUNHOUIGAN JOSEPH [9],
Article, Ajoutée
le 21/01/2021 11:17
Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to [...]
KINDOSSI JANVIER MÊLÉGNONFAN [1],
ANIHOUVI VICTOR BIENVENU [2],
AKPO-DJENONTIN OPPORTUNE O. D. [3],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [4],
HOUNSOU MATHIAS [5],
AKISSOE H. NOËL [6],
HOUNHOUIGAN DJIDJOHO JOSEPH [0],
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],
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],