La présente étude a permis d’évaluer les qualités nutritionnelles des aliments de complément mis au point à partir du soja et de deux écotypes de fonio. A cet effet, les écotypes de fonio Pédai et Namba ont été choisis et associés au soja (variété J [...]
Chakpalo is a traditional Benin beer made from sorghum cereals and / or maize. The objective of this study is to identify the production system, to characterize the chakpalo from the physico-chemical, microbiological and sensory and to stabilize the [...]
EGOULETY MARIAM [1], VIEIRA-DALODE GÉNÉROSE [2], DOSSOU JOSEPH [3], HOUSSOU AYIHADJI PAUL [4],
Gowe is a very popular traditional fermented and non-alcoholic cereal beverage in Benin. The purpose of the present study was to characterize the physical-chemical properties, nutritional and anti-nutrient composition, microbiological safety and m [...]
ADINSI LAURENT [4], MESTRES CHRISTIAN [1], VIEIRA-DALODE GÉNÉROSE [4], AKISSOÉ NOËL [3],
The agronomic interest of African rice and the morphological similarities with other species, arouse the necessity to characterize African rice for recovery and conservation. The present study aims primarily to characterize phenotypically and gen [...]
GNACADJA CLAUDE [1], BERTHOULY-SALAZA CÉCILE [2], VIEIRA-DALODE GÉNÉROSE [8],
Chicken meat grilling is an economic activity growing in major cities of Benin. This study aimed to characterize stakeholders and grilling processes of chicken meat sold in southern Benin. Therefore, a survey was conducted at the cities of Cotonou an [...]
DOSSOU JOSEPH [5], EDIKOU KOBA ULRICH SPÉRO [1], DIANTOM AGOURA JOSEPH [2], OKE EMMANUEL OYEGUNLE [3], OSSEYI ELOLO [4],
Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses s [...]
GBAGUIDI MAURICETTE D. DÉVI [1], DEGNON RENÉ GNIMABOU [2], KONFO TÉTÉDÉ RODRIGUE CHRISTIAN [3], KPATINVOH BRICE [4], BABA-MOUSSA FARID [5],
Background: The economic situation in developing countries has made the supply of milk powder very difficult and unprofitable.Consequently, populations are increasingly resorting to substitute products including soy milk. The objective of this study [...]
DEGNON GNIMABOU RENÉ [1], KONFO CHRISTIAN TÉTÉDÉ RODRIGUE [2], ABOUDOU K. [3], BABA-MOUSSA FARID A. KADER SAÏD [4],
A key factor limiting fish utilization is its extreme perishability due, especially, to microbial and autolytic spoilage during processing and storage. Thus, various traditional techniques are used to limit post-capture losses, in particular in West [...]
ALLAGBE CHRISTIAN Y. [1], DEGNON GNIMABOU RENÉ [2], KONFO CHRISTIAN TÉTÉDÉ RODRIGUE [3], KPATINVOH BRICE [4], BABA-MOUSSA FARID A. KADER SAÏD [5],
The use of plant extracts from aromatic plants in the fight against the alterative factors in foodstuffs is very much in vogue today. This study aims to prove the effectiveness of four (04) plants in the control of moulds isolated from smoked fish. T [...]
ATREVY BRICE [1], DEGNON RENÉ GNIMABOU [2], KPATINVOH BRICE [3], ADJOU EULOGE SÈNAN [4], GANGBE MODESTY C. [5], ALLAGBE AYMARD [6],
Yogurt is a food with recognized nutritional qualities. It is both rich in many nutrients (proteins, calcium, vitamins). It is produced by fermentation of cow's milk by specific bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus). Un [...]
DEGNON RENÉ GNIMABOU [1], KONFO CHRISTIAN TÉTÉDÉ RODRIGUE [2], KPATINVOH BRICE [3], BOSSA HERMINE C. [4], DAGNON Y. NELLY [5],