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 08:34
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, a [...]
ZOHOUN ELVIRE V. [1],
NDINDENG2 SALI A. [2],
SOUMANOU MOHAMED M. [3],
TANG ERASMUS N [4],
BIGOGA JUDE [5],
MANFUL JOHN [6],
SANYANG SIDI [0],
AKISSOE H. NOËL [0],
FUTAKUCHI KOICHI [0],
Article, Ajoutée
le 21/01/2021 09:04
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 [...]
ZOHOUN ELVIRE V. [1],
TANG ERASMUS N [2],
SOUMANOU M. MOHAMED [3],
MANFUL JOHN [4],
AKISSOE H. NOËL [5],
BIGOGA JUDE [6],
FUTAKUCHI KOICHI [0],
NDINDENG2 SALI A. [0],
Article, Ajoutée
le 22/01/2021 11:51
Objectif : Evaluer trois équipements pour la fermentation de la pâte destinée à préparer l’ablo (pâte cuite à
la vapeur) puis, l’influence de la température, de la durée de fermentation et du taux de levure ajoutée à la
pâte.
Méthodologie et résul [...]
AGRO ABOUDOU [1],
AKISSOE H. NOËL [2],
MANFUL JOHN [3],
MESSAH CHRISTIAN [4],
HOUNHOUIGAN DJIDJOHO JOSEPH [5],