Article, Ajoutée
le 16/02/2021 15:25
Rice is one of the most widely consumed cereals in Benin; its quality and
contamination are therefore important factors to take into account for consumer safety.
The presence of molds and mycotoxins in rice is one of the main health risks to consid [...]
TOVIDE NOEL [1],
GNANCADJA ANDRÉ LÉOPOLD SIMPLICE [2],
OHIN BRICE [3],
TOVIDE NOEL [1],
BABA-MOU FARID A. KADER SAÏD [10],
Article, Ajoutée
le 11/02/2021 15:58
Le présent travail porte sur le recensement des diverses utilisations et technologies endogènes de
transformation du fruit à pain dans le Sud-Bénin, un fruit sous utilisé possédant un grand atout pour
l’assurance de la sécurité alimentaire. Pour ce [...]
ASSOGBA KARL TAMÈGNO [1],
TCHEKESSI C. K. CÉLESTIN [2],
BOKOSSA YAOU INNOCENT [5],
SACHI PIVOT S. A. [3],
BANON JULTESE [4],
AZOKPOTA PAULIN [6],
Article, Ajoutée
le 11/02/2021 15:53
Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of
beverages sold on the market in Benin.
Study Design: The biological material used consisted mainly of beverage samples (126) collected
at random from t [...]
TCHEKESSI C. K. CÉLESTIN [1],
BANON JULTESSE S. B. [2],
FAGBOHOUN1 ARTHUR [3],
AGUENOU TCHOUAIB [4],
BOURAIMA AKIM [5],
SACHI PIVOT S. A. [6],
BLEOUSSI ROSELINE T. M. [7],
DJOGBE ANAYCE A. M. [8],
ASSOGBA KARL T. [9],
AZOKPOTA PAULIN [10],
BOKOSSA YAOU INNOCENT P. [11],
Article, Ajoutée
le 11/02/2021 15:51
Whey is generated during cheese making and can be up to nine times the weight of cheese. The objective of this work is to highlight the nutritional quality and the importance of whey in order to explore other ways of valuing it in human food with a v [...]
BLEOUSSI ROSELINE T. M. [1],
KONFO CHRISTIAN T. R. [2],
TCHEKESSI C. K. CÉLESTIN [3],
SACHI PIVOT A. [4],
BANON JULTESSE S. B. [5],
DJOGBE ANAYCE A. [6],
ASSOGBA KARL T. [7],
DAHOUENON-AHOUSSI EDWIGE [8],
BOKOSSA YAOU INNOCENT [9],
Article, Ajoutée
le 11/02/2021 15:51
Palm wine is a sweet and more or less fermented drink obtained from the sap of the palm
oil. This wine is a favorable environment for the multiplication of microorganisms which
can sometimes be the basis of food poisoning. The aim of this study is [...]
TCHEKESSI C. K. CÉLESTIN [1],
HILLA A. K. E. [2],
DJOGBE A. M. A. [3],
SACHI PIVOT S. A. [4],
KOUGLENOU S. [5],
LOKO A. H. [6],
BANON S. B. J. [7],
BLEOUSSI T. M. R. [8],
ASSOGBA K. [9],
BOKOSSA YAOU P. I. [10],
Article, Ajoutée
le 11/02/2021 15:50
éIntroduction. – Cette étude vise à analyser quelques paramètres épidémiologiques de l’allergie au Bénin.Méthode. – Elle a été réalisée à Cotonou au Centre Hospitalier Universitaire de la Mère et de l’Enfant(CHU-MEL) et au Centre Hospitalier Universi [...]
DJOGBE A.A.M. [1],
SACHIA P. [2],
TCHEKESSI C. K. CÉLESTIN [3],
GBENOUDON J. [4],
BLEOUSSI R. [5],
BANON J. [6],
ASSOGBA K. [7],
OUENDO E.-M. [8],
BOKOSSA YAOUA I. [9],
Article, Ajoutée
le 11/02/2021 15:48
Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely
to be found in these foods can be at the base of several food poisoning. The objective of
the study was to evaluate the microbiological quality of some foods p [...]
DJOGBE A. A. M. [1],
TCHEKESSI C. K. CÉLESTIN [2],
SACHI P. [3],
DEGBEY C. [4],
BLEOUSSI R. [5],
BANON J. [6],
ASSOGBA K. [7],
OUENDO E. M. [8],
BOKOSSA YAOU I. [9],
Article, Ajoutée
le 11/02/2021 15:48
The breadfruit tree (Artocarpus altilis), despite its food, therapeutic and agroforestry
potential, remained underutilized in Benin due to the lack of information on the species.
The objective of this study is to carry out the morphological charact [...]
ASSOGBA KARL TAMÈGNON [1],
TCHEKESSI C. K. CÉLESTIN [2],
BLEOUSSI ROSELINE [3],
SACHI PIVOT S.A. [4],
DJOGBE ANAYCE A. [5],
BANON JULTESSE S.B. [6],
BOKOSSA YAOU INNOCENT [7],
AZOKPOTA PAULIN [8],
Article, Ajoutée
le 04/02/2021 17:20
[...]
FAINOU MARCELLIN [1],
ADEOTI KIFOUL [3],
EWEDJE EBENEZER [2],
DJEDATIN GUSTAVE [4],
AFFOKPON ANTOINE [5],
Article, Ajoutée
le 21/02/2018 01:01
The high prices of animal foods and limited income earned in developing countries have resulted in their dependency on cereal-based
preparations as staple food. Cereals such as maize, sorghum or pearl millet are often used in the production of vari [...]
ADÉOTI KIFOULI [1],
KOUHOUNDÉ SONAGNON H.S. [2],
NOUMAVO AGOSSOU DANIEL PACÔME [3],
BABA-MOUSSA FARID [4],
TOUKOUROU FATIOU [5],