Výsledky vyhledávání

Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

Autor: Paulin Azokpota, Fidèle Paul Tchobo, E Badoussi, App Kayode, Mohamed M. Soumanou, Djidjoho Joseph Hounhouigan, Yann Emeric Madode, BF Amoussou

Publikováno v: African Journal of Biotechnology; Vol 14, No 39 (2015); 2777-2785

The cooking and the drying of the Pentadesma butyracea kernels are the main steps in the traditional method of extracting P. butyracea butter. In this work, the Response Surface Method with Central composite design was used to optimize the cooking an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abd2842a586240447c8be044fdbd3a06
https://doi.org/10.5897/ajb2015.14850

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Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin

Autor: Paulin Azokpota, Yann Emeric Madode, Fidèle Paul Tchobo, E Badoussi, A. P. P. Kayode, Mohamed M. Soumanou, Djidjoho Joseph Hounhouigan, A Dossou, BF Amoussou

Publikováno v: Journal of Applied Biosciences; Vol 86 (2015); 7976– 7989

Objectif : Le present travail vise a determiner les principales operations unitaires qui affectent significativement le rendement de production et la qualite du beurre de Pentadesma butyracea (arbre a beurre) obtenu par deux methodes traditionnelles.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a062b822ddabe859fb52e93faee5312b
https://doi.org/10.4314/jab.v86i1.8

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Proximate, mineral and vitamin C composition of vegetable Gbolo [Crassocephalum rubens (Juss. ex Jacq.) S. Moore and C. crepidioides (Benth.) S. Moore] in Benin

Autor: Paulin Azokpota, Ambaliou Sanni, Arlette Adjatin, A. F. Sanoussi, Alexandre Dansi, Koffi Akpagana, Hyacinthe Ahissou, A. Akouegninou, M Dansi, E Badoussi

Publikováno v: International Journal of Biological and Chemical Sciences. 7:319

Gbolo ( Crassocephalum crepidioides and Crassocephalum rubens ) is a traditional leafy vegetable highly consumed in southern and central Benin, as well as in some part of northern Benin. The nutritional potential of the two species of Gbolo were eval

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b41dd1403e37c944a85b27a2f8d4037
https://doi.org/10.4314/ijbcs.v7i1.27

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