Search Results - "Anihouvi, V. B"

Microbiological changes in naturally fermented cassava fish ( Pseudotolithus sp.) for lanhouin production by Anihouvi, V.B., Sakyi-Dawson, E., Ayernor, G.S., Hounhouigan, J.D.

“…Cassava fish ( Pseudotolithus sp.) was naturally fermented on three different occasions at room temperature (28–30 °C) for 3 to 8 days and the microbial…”
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Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin by Iko Afé, O.H., Anihouvi, D.G., Assogba, M.F., Anihouvi, E.L., Kpoclou, Y.E., Douny, C., Mahillon, J., Anihouvi, V.B., Scippo, M-L., Hounhouigan, D.J.

“…[Display omitted] •Grilled pork is a good source of protein and lipid.•Grilled pork consumption in Benin ranged between 0.7 g/day and 342.9 g/day.•Linoleic…”
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QUALITY CHARACTERISTICS OF LANHOUIN : A TRADITIONALLY PROCESSED FERMENTED FISH PRODUCT IN THE REPUBLIC OF BENIN by Anihouvi VB , Ayernor GS. , Hounhouigan.JD and E Sakyi-Dawson

“…Lanhouin, a fermented fish product is processed by spontaneous and largely uncontrolled fermentation. Disadvantages of this type of fermentation are that very…”
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Microbial contamination associated with the processing of tchachanga, a roasted meat product by Anihouvi, DGH, Kayode, APP, Anihouvi, V B, Azokpota, P, Kotchoni, SO, Hounhouigan, D J

“…This study aimed to assess the microbiological contamination and quality of tchachanga, a roasted meat braised product processed at traditional scale in Benin,…”
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EFFECT OF FERTILIZATION AND HARVESTING TIME ON ANTIOXIDANT ACTIVITY OF THREE LEAFY VEGETABLES COMMONLY USED IN BENIN by Sossa-Vihotogbé, Carole N. A, Akissoe, N. H, Anihouvi, V. B, Ahohuendo, B. C, Ahanchede, A, Hounhouigan, D. J

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products by Assogba, Mahunan François, Afé, Ogouyôm Herbert Iko, Ahouansou, Roger Houèchénè, Anihouvi, Dona Gildas Hippolyte, Kpoclou, Yénoukounmè Euloge, Djago, Dieudonné, Douny, Caroline, Igout, Ahmed, Mahillon, Jacques, Hounhouigan, Djidjoho Joseph, Scippo, Marie‐Louise, Anihouvi, Victor Bienvenu

“…BACKGROUND In the traditional food sector, the smoking process and smoking‐drying process are widely used to increase the shelf‐life of seafood products. The…”
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Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish into Lanhouin and Their Influence on Product Acceptability by Anihouvi, V. B., Sakyi-Dawson, E., Ayernor, G. S., Hounhouigan, J. D.

“…Lanhouin, a fermented product from cassava fish (Pseudotolithus sp.), was produced by spontaneous fermentation with inherent risks of quality defects. In this…”
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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin by Sossa-Vihotogbe, C.N.A, Akissoe, N.H, Anihouvi, V.B, Ahohuendo, B.C, Ahanchede, A, Hounhouigan, D.J

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin by Sossa-Vihotogbé, CNA, Akissoe, NH, Anihouvi, VB, Ahohuendo, BC, Ahanchede, A, Hounhouigan, DJ

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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