Article, Ajoutée
le 18/02/2021 14:18
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 [...]
VIEIRA-DALODE GÉNÉROSE [6],
Article, Ajoutée
le 27/01/2021 12:45
Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water,
sugar, milk, and ice. A survey was carried out at different localities [...]
ADINSI LAURENT [1],
VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [2],
AKISSOE H. NOËL [3],
ANIHOUVI VICTOR B. [4],
MESTRES CHRISTIAN [5],
JACOBS ANNALI [6],
DLAMINI NOMUSA [0],
PALLET DOMINIQUE [0],
HOUNHOUIGAN JOSEPH [0],
Article, Ajoutée
le 27/01/2021 11:54
This study was undertaken to follow the kinetics of polyphenoloxidase (PPO), peroxidase (POD), and phenolic compounds during yam blanching at different temperatures and after drying and to identify by high-performance liquid chromatography (HPLC) the [...]
AKISSOE H. NOËL [1],
MESTRES CHRISTIAN [2],
HOUNHOUIGAN DJIDJOHO JOSEPH [3],
NAGO COFFI MATHURNIN [4],
Article, Ajoutée
le 27/01/2021 11:27
The physicochemical characteristics of eight samples of lifin, a traditional maize market flour of Benin, were determined. They had very similar proximate composition and a median particle size (PSm) under 200 μm; four, having a PSm under 180 μm, can [...]
NAGO COFFI MATHURNIN [1],
AKISSOE H. NOËL [2],
MATENCIO FRANÇOISE [3],
MESTRES CHRISTIAN [4],
Article, Ajoutée
le 27/01/2021 11:26
The pasting behavior of whole maize flours from 21 African maize cultivars (five local ecotypes and 16 new cultivars) was determined and compared to that of market flours from Cotonou (Benin). More viscous pastes were obtained from local ecotypes tha [...]
MESTRES CHRISTIAN [1],
NAGO COFFI MATHURNIN [2],
AKISSOE H. NOËL [3],
MATENCIO FRANÇOISE [4],
Article, Ajoutée
le 27/01/2021 10:34
Gambari-lifin, farine fine issue du grain de maïs décortiqué-dégermé mais moins connue que la farine ordinaire (lifin) du grain entier, ouvre de nouvelles perspectives de valorisation. Toutefois, le procédé et la qualité du produit fini méritent d’êt [...]
MONTEIRO NELLY, M. F. [1],
HOUSSOU AYIHADJI PAUL [2],
AKISSOE H. NOËL [3],
DJINADOU IGUE K. A. [4],
MENSAH GUY APOLLINAIRE [5],
Article, Ajoutée
le 26/01/2021 21:03
Characterization of the Beninese traditional ogi, a fermented maize slurry: physico-chemical and microbiological aspects [...]
NAGO COFFI MATHURNIN [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
AKISSOE H. NOËL [3],
ZANOU ELISABETH [4],
MESTRES CHRISTIAN [5],
Article, Ajoutée
le 26/01/2021 20:46
The modi®cations occurring during the fermentation (at 20 or 35°C) and drying (under the sun or in an oven at 40°C) of maize ¯our (ogi) and cassava starch along with their expansion ability
during baking were characterised and compared. A high tempe [...]
MESTRES CHRISTIAN [1],
BOUNGOU ORESTE [2],
AKISSOE H. NOËL [3],
ZAKHIA NADINE [4],
Article, Ajoutée
le 26/01/2021 20:32
Samples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the flour was lower. The ratio of load of rupture of dried yam tu [...]
AKISSOE H. NOËL [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
BRICAS NICOLAS [3],
VERNIER PHILIPPE [4],
NAGO COFFI MATHURNIN [5],
OLORUNDA O.A., [6],
Article, Ajoutée
le 26/01/2021 19:19
Afin de tester l'effet du format sur la qualité (couleur et texture) des produits dérivés, des cossettes d'igname (Dioscorea rotundata-cayenensis, cultivars deba et gnidou) de différentes tailles (bâtonnets de 5 mm de diamètre, rondelles de 10 mm d'é [...]
KAYODE A. PIERRE POLYCARPE [1],
HOUNHOUIGAN DJIDJOHO JOSEPH [2],
AKISSSOE H. NOËL [3],
MEOT JEAN-MICHEL [4],
MESTRES CHRISTIAN [5],