Zobrazeno 1 - 10 of 45 pro vyhledávání: '"Noël H. Akissoé"'
1
Akademický článek
Cross-approaches for advising cassava trait-preferences for boiling
Autor: Laurenda F. Honfozo, Imayath M. Djibril Moussa, Laurent Adinsi, Alexandre Bouniol, Sounkoura Adetonah, Flora J. Chadare, Wilfried S. Padonou, Joseph D. Hounhouigan, Lora Forsythe, Noël H. Akissoe
Publikováno v: Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractCassava is one of the most common food crops grown and consumed in many parts of Africa, and boiled cassava is especially popular in West Africa. However, its quality characteristics and attributes are not well documented. This study aimed at
Externí odkaz: https://doaj.org/article/10dbf1f8f4904bc6b16104954849bfff
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2
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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3
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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4
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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6
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)
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://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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8
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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9
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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10
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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