A5056562570- Agriculture and Rural Development Research
- African Botany and Ecology Studies
- Food composition and properties
- Cassava research and cyanide
- Seed and Plant Biochemistry
- Banana Cultivation and Research
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Sensory Analysis and Statistical Methods
- Potato Plant Research
- Organic Food and Agriculture
- Hibiscus Plant Research Studies
- GABA and Rice Research
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Nuts composition and effects
- Ginkgo biloba and Cashew Applications
- Botanical Research and Applications
- Protein Hydrolysis and Bioactive Peptides
- Culinary Culture and Tourism
- Meat and Animal Product Quality
- Moringa oleifera research and applications
- Food and Agricultural Sciences
Université d'Abomey-Calavi
2015-2024
Wageningen University & Research
2017-2023
Institut National des Recherches Agricoles du Bénin
2016
Nutrition Sciences (Belgium)
2014
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
1997-2005
Département Environnement et Agronomie
1998
Abstract To elucidate the effect of different parboiling steaming time on physicochemical and nutritional quality rice, four varieties, NERICA 1, 7, IR 841, WITA 4, were soaked at same initial temperature (85°C) steamed for 5, 15, 25, 35, 45 min. 7 25 min recorded highest head rice yield (71.9%). Nonparboiled 841 shortest cooking (17.0 min), while 1 35 longest (26.1 min). was hardest (63.2 N), nonparboiled softest (28.7 N). higher peak final viscosities across all times compared to other...
Gari is a roasted fermented granular product made from cassava in many African countries. It consumed raw, or added with water, cooked into paste. Up to now, gari enriched palm oil and/or soybean not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted Benin. The studies Benin and other countries only included general descriptors (appearance, taste, odor). aim of study was establish detailed physicochemical profile nine...
Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, addition to how these vary by gender, social difference context. This context is changing as participatory approaches using intersectional gender place-based methods are beginning inform programmes make decisions. article presents an innovative methodology inclusively democratically prioritise food quality traits of root, tuber banana crops based on...
Summary Sixteen commercial samples of ogi, obtained by using traditional ‘Goun’ methodology, from Cotonou and the surrounding area were characterized compared with maize raw material. Goun methodology uses floury/friable grains gives a high yield (84% db) very white ( L * value close to 83) fine (median particle size about 40 µm) slurry. The Beninese its final water content (58%) acidity after 3 days fermentation slightly higher than for ogi produced Nigerian or Ghanaian technology. About...
Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product West Africa, is often done through sensory evaluation. Such assessment time-consuming and results may be biased. Therefore, there need to develop objective, high-throughput methods predict consumer-preferred yam. This study focused on how proposed breeders were determined, measured by biophysical biochemical methods, order shorten breeding selection cycle adoption these breeders.
Sensory profile of gowe beverage was established with 10 samples by 22 semitrained panelists. Besides, consumer study performed on four representative 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe significantly differed (P < 0.05) respect to all the sensory attributes, except for cereal odor and taste > 0.05). The principal component analysis plot revealed effects raw material process: Sorghum differently scored from maize types saccharification step...
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along food chain using a methodology that includes state knowledge review, focus group discussion individual interviews, participatory processing diagnosis with processors consumer testing. Predictive for producing high- low-quality were related morphological or physicochemical characteristics: peeled discoloration mucilage content being negatively appreciated while ease peeling, viscous...
To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun.A total 22 cultures consisting yeast, lactic acid bacteria (LAB) Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested potential cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, plantarum 1L48P35 B. 2B24P31 found the most promising subsequently different combinations...
Summary The traditional production of shea butter requires a heat treatment the nuts. This study compared end products derived by two commonly used treatments, namely smoking and boiling followed sun‐drying. Neither influenced moisture content kernels (8–10%), but resulted in more free fatty acids ( FFA ) (6%) higher fat (41%) kernels. A sensory panel preferred from boiled because its soft texture intense smell. also had highest values for (2%), unsaponifiable matter (7%), tocopherol...
Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, terms texture, colour taste. To improve adoption rates improved varieties intended for consumption after boiling, these need be determined, quantified integrated as post-harvest quality traits the target product profile cassava, so that breeding programs may screen candidate based on both agronomic consumer traits.
Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas Benin. With the aim of adapting product to new local export markets, this work maps African European consumer preferences for different types Akpan.A sensory profile was created tests were conducted with 103 consumers origin 74 origin. Consumer acceptance significantly correlated odour (r = -0.94) milky taste 0.92-0.97) attributes. Cluster analysis revealed behaviour by respect...
Abstract Consumers with diabetes mellitus have shown interest in products low postprandial glucose. To produce rice for this group of consumers, the effect parboiling steaming time (0, 5, 15, 25, 35, and 45 min) variety ( NERICA 1, 7, WITA 4, IR 841) on resistant, damaged starch fractions glycemic response rats was investigated. Resistant were influenced by but not case index. Nonparboiled 7 steamed 25 min recorded highest (10.07%) lowest (2.49%) resistant fraction, respectively. correlated...
Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as beverage after homogenizing with water, sugar, milk, ice. A survey was carried out at different localities the traditional gowe producing areas to investigate diversity processing techniques, consumers’ characteristics, quality attributes. Producers sellers were women exclusively while consumers cut across all classes age, socio-cultural groups, educational...
This study was undertaken to follow the kinetics of polyphenoloxidase (PPO), peroxidase (POD), and phenolic compounds during yam blanching at different temperatures after drying identify by high-performance liquid chromatography (HPLC) main present in products. PPO activity 50% higher nonprocessed freeze-dried Florido (Dioscorea alata) than Deba rotundata). It decreased progressively blanching. Forty-five percent remained 50 min 60 or 65 °C, whereas POD dropped sharply less 20% initial 10...
The evolution of cyanide content and colour were monitored during the processing lafu, traditional flour improved from five cassava cultivars Benin. In addition, total phenol, polyphenoloxidase (PPO), peroxydase (POD) linamarase activities assessed. in lafu proved superior for producing safe white non-fermented fermented flours with mean values 16.6 11.4 mg HCN/kg, db ΔE 9.2 12.1, respectively. Detoxification appeared to be only linked processing, particular size reduction level roots,...
The texture of pounded yam is the main attribute this traditional dish, one preferred ways consuming in West Africa. We integrated functional properties and cell microstructure to describe or predict textural quality yam. firmness adhesiveness prepared from six cultivars were measured. In parallel, thermo-mechanical (DMA, DSC) starch behaviour also determined while structure raw, cooked was observed using Scanning Electron Microscopy, Light Microscopy Confocal Laser Microscopy. No...
A survey among 246 people belonging to 14 ethnic groups and living in 5 different parklands Benin revealed practices process shea kernels (namely boiling followed sun drying smoking) extract butter. relation between parklands, gathering period, sun-drying conditions was established. Moisture content appearance of were the selection criteria for users kernels; color main characteristic buy Constraints be solved are long processing times, lack milling equipment high water requirements. Best...
Indigenous knowledge related to Lanhouin processing, commercialization, and consumption was investigated through a survey in the Mono District south of Benin using questionnaire. The questionnaire focused on socio-cultural profile actors, raw materials used for technologies used, quality attributes, forms consumption, storage product. data collected were analysed by means descriptive statistics correspondence analysis. results showed that is generally processed informal small-scale plants. A...