Výsledky vyhledávání - "Djibril Moussa, Imayath"

Akademický článek

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.

Autor: Iragaba, Paula, Adinsi, Laurent, Delgado, Luis Fernando, Nanyonjo, Ann Ritah, Nuwamanya, Ephraim, Wembabazi, Enoch, Kanaabi, Michael, Honfozo, Laurenda, Hotegni, Francis, Djibril‐Moussa, Imayath, Londoño, Luis Fernando, Bugaud, Christophe, Dufour, Dominique, Kawuki, Robert Sezi, Akissoé, Noël, Tran, Thierry

Publikováno v: Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4561-4572, 12p

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Akademický článek

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Standard Operating Protocol for sample preparation, determination of instrumental texture of steam-cooked cassava. Biophysical characterization of quality traits, WP2

Autor: Adinsi, Laurent, Honfozo, Fifamè Laurenda, Hotegni, Francis, Djibril Moussa, Imayath, Akissoé, Noël

Steam-cooked cassava preparation show variations related to the cassava piece size and the cooking mode; this presumably affect the sensory descriptors and texture of final product. In this context, a robust methodology for steam-cooked cassava prepa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::16e01c65a9d76216cf6d6bed59cddd3e
http://agritrop.cirad.fr/603450/

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Evaluation of the suitability of new yam genotypes to RTB users' needs and preferences, at UAC-FSA in Benin. Gender equitable positioning, promotion and performance, WP5

Autor: Adinsi, Laurent, Djibril Moussa, Imayath, Honfozo, Fifamè Laurenda, Bouniol, Alexandre, Hounhouigan, Joseph Djidjoho, Akissoé, Noël

Boiled yam key quality attributes stand for crumbly, easy to break, and sweet taste. This study assessed the acceptance thresholds of these quality attributes. Overall liking was associated to sweet taste, crumbliness and easy to break (r values 0.50

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::033cb6b94e53556e4c39da2becfe72d1

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Gendered boiled cassava product profile in Benin - Evidence base annex

Autor: Adinsi, Laurent, Honfozo, Fifamè Laurenda, Adétonah, Sounkoura, Bakpe, Jules, Bouniol, Alexandre, Djibril Moussa, Imayath, Forsythe, Lora, Akissoé, Noël

This report details major steps taken by the UAC-FSA team in Benin to complete the boiled cassava product profile, following the methodology proposed within the work package 1 of the RTBfoods project. This document is to be considered as an annex to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::47c1726a59c940e38622f8ccb3f63db7
http://agritrop.cirad.fr/603847/

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Consumer testing of boiled cassava in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Autor: Adinsi, Laurent, Honfozo, Fifamè Laurenda, Djibril Moussa, Imayath, Bouniol, Alexandre, Hounhouigan, Joseph Djidjoho, Akissoé, Noël

Boiled cassava is one of the most common consumption forms of cassava roots in both rural and urban areas of Benin, West Africa. The sensory quality of boiled cassava is very important for the acceptance of a new variety by consumers. As popular as b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a401bdac6e43caeda05cce640e6b2a17

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Gendered food mapping on boiled cassava in Benin. Understanding the Drivers of Trait Preferences and the Development of Multi-user RTB Product Profiles, WP1, Step 2

Autor: Adinsi, Laurent, Honfozo, Fifamè Laurenda, Djibril Moussa, Imayath, Bouniol, Alexandre, Akissoé, Noël, Hounhouigan, Joseph Djidjoho

The current report deals with “gendered food mapping of boiled cassava quality characteristics”. A survey was carried out to identify the key user-preferred quality characteristics of boiled cassava in rural communities of South-east Benin (Bonou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f670e4f4de7966bdff3607b8786dc62

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Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Autor: Adinsi, Laurent, Honfozo, Fifamè Laurenda, Djibril Moussa, Imayath, Bouniol, Alexandre, Hounhouigan, Joseph Djidjoho, Akissoé, Noël

Boiled yam is the second form of consumption of yam beside pounded yam. Boiled yam is consumed with sauces made from tomato, pepper and oil. The quality of this product as well as the market demand are not well documented. This study aimed at underst

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::ac7ac2c10eb950371c612403002a2296
http://agritrop.cirad.fr/602089/

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