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 [...]
In shea production zones in Sub-Saharan Africa, shea butter is mostly produced by women using traditional methods. Improvement of their practices would allow them to obtain better monetary returns for their activities. Roasting of crushed shea kernel [...]
HONFO GBENATO FERNANDE [1], LINNEMANN ANITA [2], AKISSOÉ NOËL [4], SOUMANOU MANSOUROU MOHAMED [5],
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],
test poster [...]