Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Polycarpe A. P. Kayodé"'
Autor:
Flora T. F. Lalèyè, Nadia Fanou-Fogny, Flora J. Chadare, Yann E. Madodé, Polycarpe A. P. Kayodé, Djidjoho J. Hounhouigan
Publikováno v:
Foods, Vol 12, Iss 2, p 263 (2023)
Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to accelerate the weight growth of moderately malnourished children hosted in learning and nutrition
Externí odkaz:
https://doaj.org/article/75859bdb9bc941c4a4511d248255f7fa
Autor:
Saliou Odjegnide, Joachim Gbenou, Saturnin Houndji, Marius Eric Badoussi, Polycarpe A. P. Kayodé, Balbine Fagla Amoussou
Publikováno v:
European Scientific Journal ESJ. 15
Mondia whitei est une plante medicinale et aromatique populaire endemique en Afrique tropicale utilisee dans le traitement de diverses affections humaines et pour l’aromatisation de plusieurs aliments . Le present travail vise a determiner les meil
Autor:
Polycarpe A. P. Kayodé, Paulin Azokpota, D. Joseph Hounhouigan, Mohamed Soumanou, Alphonse Dossou, Eric Badoussi, Yann Emeric Madode
Publikováno v:
Food Chain. 4:261-274
Pentadesma butyracea is used in the North of Benin to produce a type of butter similar to shea butter. The present work was carried out to investigate the traditional processing of butter from P. butyracea through a survey among 192 traditional butte
Publikováno v:
European Scientific Journal, ESJ. 14:432
The consumption of meals prepared from unshelled sorghum derivatives is a factor favoring iron deficiency anemia among consumers. Mechanical dehulling and iron fortification of sorghum appears as a palliative solution. This study has a dual purpose.
Publikováno v:
European Scientific Journal, ESJ. 14:155
The purpose of this study is twofold. Firstly, it is a question of assessing the determinants of the willingness to pay (WTP) of farming households in Thian, a village located in northern Benin, exposed to the risk of anemia, to benefit from an agro-
Autor:
Polycarpe A. P. Kayodé, Mohamed M. Soumanou, Laurent Adinsi, Joseph D. Hounhouigan, Noël H. Akissoé, Paul Houssou, Nelly M.F Monteiro
Publikováno v:
Journal of Food Research. 6:102
Maize varieties have specific food processing abilities, with reference to the production of gambari-lifin , lifin , mawe and ogi , four major intermediate products in Benin. Except for the gambari-lifin , these products are widely known in the most
Autor:
Paulin Azokpota, Polycarpe A. P. Kayodé, Noël H. Akissoé, Pélagie B. Agbobatinkpo, Rachelle Da Gbadji, D. Joseph Hounhouigan
Publikováno v:
Ecology of food and nutrition. 50(2)
Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers,