Article, Ajoutée
le 31/08/2019 16:18
The purpose of this study was to identify the methods of processing and preserving of local milk within the area of Liptako-Gourma in Niger. A survey was conducted and data were collected from 600 people involved in dairy sector, comprising of 59% p [...]
GAGARA MARIAMA [1],
SESSOU PHILIPPE [2],
AHOUNOU GBÊNAGNON SERGE [3],
AZOKPOTA PAULIN [4],
YOUSSAO ABDOU KARIM ISSAKA [5],
GOURO ABDOULAYE SOUMANA [6],
FAROUGOU SOUAÏBOU [7],
Article, Ajoutée
le 01/03/2018 14:14
The study aims to carry out the physico-chemical parameters and to isolate different species of microorganisms contained in the starter " kpètè-kpètè " to promote these residues beers that are real sources of probiotic microorganisms. A field survey [...]
VIEIRA-DALODÉ GÉNÉROSE [2],
Article, Ajoutée
le 28/02/2018 17:55
Gowe is a traditional Beninese fermented red sorghum beverage made from a blend of malted and precooked
nonmalted flour. The main objective of this work was to evaluate the degradation of starch during
the production of gowe and to characterise t [...]
VIEIRA-DALODE, GENEROSE [1],
Article, Ajoutée
le 28/02/2018 17:46
Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also produced by controlled fermentation using strains of Lactobacillus fermentum and Weissella confusa si [...]
VIEIRA-DALODÉ GÉNÉROSE [1],
Article, Ajoutée
le 25/02/2018 15:46
[...]
SOUMANOU MANSOUROU MOHAMED [6],
Article, Ajoutée
le 25/02/2018 15:18
[...]
SOUMANOU MOHAMED MANSOUROU [6],
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 22/02/2018 21:24
Background and Objectives: A wide range of maize varieties is used in Benin but information on the nutritional characteristics of these
varieties are not well known. This study aims to assess the nutritional composition of maize varieties in use in [...]
SEMASSA JOSIANE ADJOBIGNON [1],
ANIHOUVI VICTOR BIENVENU [2],
PADONOU SÈGLA WILFRIED [3],
ADJANOHOUN ADOLPHE [4],
GBÉNOU JOACHIN [5],
BABA-MOUSSA LAMINE [6],
Article, Ajoutée
le 10/02/2018 13:52
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to
follow microbiological and physicochemical changes during the fermentation of the millet’s dough and sorghum’s
dough for the produc [...]
BANON JULTESE [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
TCHEKESSI C. K. CÉLESTIN [3],
BLEOUSSI ROSELINE MYRIAM [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
ASSOGBA KARL [7],
AZOKPOTA PAULIN [8],
FIOGBE EMILE DIDIER [9],
MENSAH GUY APOLLINAIRE [10],
Article, Ajoutée
le 10/02/2018 13:51
Ablo is a wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The
study is intended to develop the production’s technology of two new types of Ablo. The
methodology adopted consists of carrying out production tests accordi [...]
BANON JULTESSE [1],
BOKOSSA YAOU INNOCENT PADONOU [2],
TCHEKESSI C. K. CÉLESTIN [3],
BLEOUSSI TCHÈLISSA MYRIAM ROSELINE [4],
SACHI PIVOT S. A. [5],
DJOGBE ANAYCE [6],
ASSOGBA KARL [7],
BADE FARID [8],
DAHOUENON EPOUSE AHOUSSI EDWIGE [9],
AZOKPOT PAULIN [10],
MENSAH GUY APOLLINAIRE [11],