Article, Ajoutée
le 11/01/2017 13:46
Tchoukoutou is a traditional sorghum opaque beer produced and consumed in Benin. It is obtained from an uncontrolled fermentation of sorghum wort using a traditional starter called “kpete-kpete”. The present study assessed the effects of storage dura [...]
DJEGUI YVES [1],
KAYODE A. PIERRE POLYCARPE [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
Article, Ajoutée
le 12/01/2017 09:06
This study evaluates the simultaneous effect of dried starter concentration and fermentation duration on the quality characteristics of the African opaque sorghum beer using response surface methodology. The aim was to improve the beer quality and to [...]
DJEGUI YVES KADJOGBÉ [1],
KAYODE A. PIERRE POLYCARPE [2],
DOSSOU JOSEPH [3],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
Article, Ajoutée
le 12/01/2017 09:12
This study evaluates the antimicrobial activities of a multi-species probiotic ingredient derived from the African opaque sorghum beer during its propagation in a starchy career model. The aim was to establish the optimum growth conditions that warra [...]
CHABI IFAGBÉMI BIENVENUE [1],
KAYODE A. PIERRE POLYCARPE [2],
AGBOBATINKPO B. [3],
VIEIRA-DALODE GÉNÉROSE [4],
ADENILE A. [5],
BABA-MOUSSA LAMINE [6],
CODJIA J.T.C. [7],
Article, Ajoutée
le 12/01/2017 09:14
BACKGROUND: Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of the Pentadesma butter produced by cottage enterprises in Benin, using a qu [...]
AYEGNON BERNOLDE PAUL [1],
KAYODE A. PIERRE POLYCARPE [2],
TCHOBO FIDÈLE [3],
AZOKPOTA PAULIN [4],
SOUMANOU MOHAMED [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 12/01/2017 09:19
The preparation of a traditional sauce based on amaranth leaves cooked palm nuts or red palm oil (RPO) in Benin was described. The recipes included an optional step of leaf blanching at 100 °C, heating the RPO or boiling the palm nuts and finally cook [...]
AMOUSSA-HOUNKPATIN WALIOU [1],
MOUQUET-RIVIER CLAIRE [2],
KAYODE A. PIERRE POLYCARPE [3],
HOUNHOUIGAN DJIDJOHO JOSEPH [4],
AVALLONE SYLVIE [5],
Article, Ajoutée
le 12/01/2017 09:24
This present study assessed the impact of drying process parameters, that is temperature and drying duration, on the dry matter content, pH, titratable acidity, yeasts and lactic acid bacteria content of granule starter of African opaque sorghum beer [...]
KAYODE A. PIERRE POLYCARPE [1],
DEH DELORIS C. [2],
BABA-MOUSSA LAMINE [3],
KOTCHONI SIMEON O. [4],
HOUNHOUIGNAN DJIDJOHO JOSEPH [5],
Article, Ajoutée
le 12/01/2017 10:35
Opaque sorghum beers are the most consumed African alcoholic beverages. Tchoukoutou is one of the Benin opaque sorghum beers. Its fermentation process is carried out using a traditional starter called kpete-kpete. The present study characterized and [...]
DJEGUI KADJOGBÉ YVES [1],
KAYODE A. PIERRE POLYCARPE [2],
TOKPOHOZIN EMILE DÈDJRO [3],
GACHOMO EMMA W. [4],
KOTCHONI SIMEON O. [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 12/01/2017 10:36
The aim of this study was to identify the storage conditions that warrant the optimum quality of the butter of P. butyracea. An experimental design was set up to study the effects of kernel boiling, the packaging material and the storage duration on [...]
AYEGNON BERNOLDE PAUL [1],
KAYODE A. PIERRE POLYCARPE [2],
NASSIA ISLAMIATH [3],
AZOKPOTA PAULIN [4],
SOUMANOU MOHAMED [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 12/01/2017 10:37
In this study, the effect of various storage conditions of the kernel of P. butyracea on the fatty acid profile of the derived butter was evaluated. Methodology and results: An experimental design was set up to assess the effects of kernel boiling, [...]
AYEGNON BERNOLDE P. [1],
KAYODE A. PIERRE POLYCARPE [2],
NASSIA ISLAMIATH [3],
BAREA BRUNO [4],
TCHOBO FIDÈLE P. [5],
HOUNHOUIGAN DJIDJOHO JOSEPH [6],
Article, Ajoutée
le 12/01/2017 10:37
La production d’insectes comestibles mobilise beaucoup d’attention dans les pays en développement pour faire face à la demande sans cesse croissante en protéines nobles destinées à l’alimentation humaine et animale, et réduire les pressions sur les r [...]
GBANGBOCHE A.B. [1],
TOGNIBO B.A.C. [2],
KAYODE A. PIERRE POLYCARPE [3],
ZANNOU E.T [1],
CODJIA J.T.C. [1],