Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yann Eméric Madode"'
Autor:
Aboubacar Timitey, Laurent Adinsi, Yann Eméric Madodé, Fatimata Cissé, Noël Akissoé, Djidjoho Joseph Hounhouigan
Publikováno v:
Legume Science, Vol 4, Iss 1, Pp n/a-n/a (2022)
Abstract Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market deman
Externí odkaz:
https://doaj.org/article/42587499fccc4d46949419282f615b09
Autor:
Alphonse Wanignon Dossou, Baké Marie Thérèse Seko Orou, Gwladys Komagbe, Philippe Sessou, Abdou Karim Issaka Youssao, Souaïbou Farougou, Joseph Djidjoho Hounhouigan, Jacques Mahillon, Roch Mongbo, Marc Poncelet, Samiha Boutaleb, Sylvie Gobert, Yann Eméric Madode, Paulin Azokpota, Antoine Clinquart, Marie-Louise Scippo, Caroline Douny
Publikováno v:
Dairy, Vol 5, Iss 2, Pp 271-286 (2024)
In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this purpose, 15 WG were analysed for fatty acids, essential minerals, and chemical hazards (dioxins,
Externí odkaz:
https://doaj.org/article/d95aa60b8e454a02a45c4e3fadd23c42
Autor:
Marius Affonfere, Flora Josiane Chadare, Yann Emeric Madode, Finagnon Toyi Kévin Fassinou, Gudrun B. Keding, Paulin Azokpota
Publikováno v:
Engineering Reports, Vol 5, Iss 8, Pp n/a-n/a (2023)
Abstract Cochlospermum spp. root powder is widely used by local populations in Sudanian zone of Benin as food ingredient. This study aims at documenting the mineral profile of Cochlospermum spp. root powder and the consumption frequencies of foods en
Externí odkaz:
https://doaj.org/article/079c3e88c46445499e241cee38e7a5e1
Autor:
Marcel Houngbédji, Clarisse Sidbewende Compaoré, Yann Eméric Madodé, Sègla Wilfrid Padonou, Djidjoho Joseph Hounhouigan
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Food fermentations in West Africa are still conducted spontaneously because of the lack of knowledge, unavailability of adequate technologies and the lack of production facilities. This study aimed at using maize flour as carrier material to develop
Externí odkaz:
https://doaj.org/article/e5c93fd886f7471391aa205f9d42602a