Výsledky vyhledávání - "Noël H. Akissoé"

Akademický článek

Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time

Autor: Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé

Publikováno v: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 179-188 (2020)

In order to ensure the nutritional quality of leafy vegetables produced under intensive cultivation systems, the proximate composition, mineral profile, and trypsin-inhibitory activity of three priority West African vegetable species ( Amaranthus cru

Externí odkaz: https://doaj.org/article/2b1a1086e6b64ef08867cf19e406c916

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Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

Autor: Santiago Arufe, Oluwatoyin Ayetigbo, Romain Domingo, Laurent Adinsi, M. Imayath Djibril Moussa, Laurenda Honfozo, Noël H. Akissoé, Alexandre Bouniol, Christian Mestres

Publikováno v: Journal of the Science of Food and Agriculture

Background: Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screeni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43299717384a7cadf44c67327a4c1dd5
https://doi.org/10.1002/jsfa.12598

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Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact

Autor: Laurent Adinsi, Imayath Djibri‐Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O. Alamu, Michael Adesokan, Santiago Arufe, Miriam Ofoeze, Benjamin Okoye, Tessy Madu, Francis Hotègni, Ugo Chijioke, Bolanle Otegbayo, Dominique Dufour, Joseph D. Hounhouigan, Hernán Ceballos, Christian Mestres, Noël H. Akissoé

Publikováno v: Journal of the Science of Food and Agriculture

BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1b0a8f0de53c0c01d625e7637284fd
http://agritrop.cirad.fr/604434/

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Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’

Autor: Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci

Publikováno v: International Journal of Food Science and Technology

Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157

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Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time

Autor: Carole Sossa-Vihotogbé, Pierre Akponikpe, Adeola M. Alashi, Noël H. Akissoé, M.N. Baco, Rotimi E. Aluko, Modoukpe Imayath Djibril Moussa, André Jonas Djenontin

Publikováno v: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 179-188 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c098d08097ff263c528dfa6a79273bfb
http://www.journalssystem.com/pjfns/Proximate-composition-mineral-profile-and-trypsin-inhibitory-activity-of-West-African,119674,0,2.html

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Autor: Nadège Kougblenou, Djidjoho Joseph Hounhouigan, Dominique Dufour, Geneviève Fliedel, Andrés Escobar, Laure Prin, Laurent Adinsi, Noël H. Akissoé

Publikováno v: Food Science & Nutrition, Vol 7, Iss 10, Pp 3338-3348 (2019)
Food Science and Nutrition
Food Science & Nutrition

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c838fbf9251799d9a4718bf20c706a38
https://doaj.org/article/e2c3db213f884e49a439b39ed9014612

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Inhibition of renin-angiotensin system enzymes by leafy vegetables polyphenol extracts related to fertilizer micro-dosing and harvest time

Autor: Rotimi E. Aluko, M. I. Djibril Moussa, M.N. Baco, Pierre Akponikpe, Adeola M. Alashi, Carole Sossa-Vihotogbé, Noël H. Akissoé, André Jonas Djenontin

Publikováno v: Acta Horticulturae. :73-80

Increase in human population coupled with continuous rise in oxidative stress-related diseases requires availability of healthier foods like vegetables, which are polyphenol-rich sources. Polyphenols are able to inhibit angiotensin-I converting enzym

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::575e396910e6f096d6fb705dddfa149f
https://doi.org/10.17660/actahortic.2019.1238.9

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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Autor: Dennis Sandris Nielsen, Marcel Houngbédji, Lene Jespersen, Noël H. Akissoé, Nils Arneborg, D. Joseph Hounhouigan, Sègla Wilfrid Padonou, Pernille Palm Johansen

Publikováno v: Food Microbiology. 76:267-278

Mawe is a West African spontaneous fermented cereal-based dough. Different types of mawe exist varying in type of cereal and/or production condition, with fermentations lasting 24–48 h. With the aim of obtaining a comprehensive understanding of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::175d0ab0d3113f51f628bdaa6120d1a8
https://doi.org/10.1016/j.fm.2018.06.005

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