Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yann E. Madode"'
Autor:
Davide De Angelis, Yann E. Madodé, Aurélien Briffaz, Djidjoho Joseph Hounhouigan, Antonella Pasqualone, Carmine Summo
Publikováno v:
Legume Science, Vol 2, Iss 2, Pp n/a-n/a (2020)
Abstract Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely co
Externí odkaz:
https://doaj.org/article/8eba6535ee604b55bcc0068ccf9a433c
Publikováno v:
Scientific African, Vol 16, Iss , Pp e01264- (2022)
Malnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented sorghum porridge food-fortified with moringa leaf powder and baobab fruit pulp and assessing mi
Externí odkaz:
https://doaj.org/article/36d7d821196f44fda5cf1f6e670cef4b
Autor:
Marius Eric Badoussi, Yann E. Madode, Célestin K. C. Tchekessi, Laurenda Honfozo, Ifagbémi Bienvenue Chabi, Kamirou Chabi Sika, Arlette Adjatin, Joseph D. Hounhouigan, Paulin Azokpota
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality. The present work aims to evaluate the effect of the production method and the type of packagi
Externí odkaz:
https://doaj.org/article/e22926ffa4514a0dab5f78a145c7a9f7
Publikováno v:
Food Research International 170 (2023)
Food Research International, 170
Food Research International, 170
Fermented maize starch, called ogi in Benin, is used for preparing akpan, a traditional yoghurt-like food that contributes to the food and nutrition security of its consumers. Current ogi processing technologies used by two socio-cultural groups of B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3b78fcb2b1e28a3c4f94aad1c6050c1
https://research.wur.nl/en/publications/technological-variations-microbial-diversity-and-quality-characte
https://research.wur.nl/en/publications/technological-variations-microbial-diversity-and-quality-characte
Autor:
Lorène Akissoé, Christèle Icard‐Vernière, Yann E. Madodé, Youna M. Hemery, Claudia E. Kpossilande, Claire Mouquet‐Rivier, D. Joseph Hounhouigan
Publikováno v:
Legume Science, Vol 4, Iss 4, Pp n/a-n/a (2022)
Abstract In Benin, cowpea products are commonly consumed traditional dishes. Urbanization and income changes contribute to eating habit modifications in low‐ and middle‐income countries. Therefore, the aims of this study were (i) to identify fact
Externí odkaz:
https://doaj.org/article/8743c0b95e7e4dea87071c556656152b
Autor:
Lorène Akissoé, Youna M. Hemery, Yann E. Madodé, Christèle Icard-Vernière, Isabelle Rochette, Christian Picq, Djidjoho J. Hounhouigan, Claire Mouquet-Rivier
Publikováno v:
Nutrients, Vol 15, Iss 6, p 1314 (2023)
Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African countries, is rich in nutrients and health-promoting bioactive compounds. A one-week retrosp
Externí odkaz:
https://doaj.org/article/bb7ac4000151424382725462f7655660
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