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],
Gowe is a very popular traditional fermented and non-alcoholic cereal beverage in Benin. The purpose of the present study was to characterize the ph [...]
Article, Ajoutée le 19/02/2018 16:04
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],
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 ric [...]
Article, Ajoutée le 26/02/2018 18:56
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],
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 [...]
Article, Ajoutée le 21/01/2021 11:38
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],
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four repre [...]
Article, Ajoutée le 22/01/2021 10:42
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],
Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. T [...]
Article, Ajoutée le 25/01/2021 13:08
AKISSOE H. NOËL [1], Mestres Christian [2], Handschin Stephan [3], Gibert Olivier [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5], Nago Coffi Mathurnin [6],
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 fu [...]
Article, Ajoutée le 25/01/2021 13:51
hongbete franck [1], Mestres Christian [2], AKISSOE H. NOËL [3], Nago Coffi Mathurnin [4],
The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava culti [...]
Article, Ajoutée le 26/01/2021 08:30
hongbete franck [1], Mestres Christian [2], AKISSOE H. NOËL [3], Pons Brigitte [4], HOUNHOUIGAN DJIDJOHO JOSEPH [5], CORNET Denis [6], Nago Coffi Mathurnin [0],
Age of plant and environmental conditions during growing may affect texture (friability) and taste of boiled cassava roots. We investigated the quali [...]
Article, Ajoutée le 26/01/2021 08:41
AKISSOE H. NOËL [1], Mestres Christian [2], HOUNHOUIGAN DJIDJOHO JOSEPH [3], Nago Coffi Mathurnin [4],
Tubers from nine yam cultivars (Dioscorea rotundata, Dioscorea alata) collected in two different growing areas of Bénin were stored for up to 5 months [...]
Article, Ajoutée le 26/01/2021 16:57
AKISSOE H. NOËL [1], Mestres Christian [2], HOUNHOUIGAN DJIDJOHO JOSEPH [3], Nago Coffi Mathurnin [4],
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 t [...]
Article, Ajoutée le 26/01/2021 17:05