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Towards the development of sweet potato-based couscous for human consumption in Benin

Autor: JL Ahounou, SW Padonou, P Houssou, CF Kpomasse

Publikováno v: African Journal of Biotechnology; Vol 13, No 43 (2014)

Sweet potato processing and consumption patterns are very limited in Benin. The present study aimed to suggest a new utilization of the crop as food. Roots from a white flesh variety were processed into flour and later into couscous. This couscous wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f911cebb1a05b83112583d9f7b0514a1
https://doi.org/10.5897/ajb2014.14118

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Yam bean (Pachyrhizus erosus) tuber processing in Benin: production and evaluation of the quality of yam bean-gari and yam bean-fortified gari

Autor: JL Ahounou, A Adjanohoun, Pascal Fandohan, AP Houssou, Sègla Wilfrid Padonou, AK Hounyèvou, K Aïhou, Guy Apollinaire Mensah, DO Koudande, Kerstin Hell, P.Y. Adegbola

Publikováno v: International Journal of Biological and Chemical Sciences. 7:247

Yam bean ( Pachyrhyzus erosus ) tubers were processed singly and mixed with cassava into different types of gari (100% yam bean gari , 75% yam bean gari , 50% yam bean gari and 25% yam bean gari ) following the traditional gari processing method. Con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ac0a9e855f4c2f29193f989244925aa
https://doi.org/10.4314/ijbcs.v7i1.21

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