Search Results - "Madode, Yann"

New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content by Avezum, Luiza, Madode, Yann E, Mestres, Christian, Achir, Nawel, Delpech, Charlotte, Chapron, Morgane, Gibert, Olivier, Rajjou, Loïc, Rondet, Eric

“…During germination sensu-stricto in pulses, an increase in the content of thiamine (B1) and folate (B9) vitamins is expected, along with a reduction in…”
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The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi by Sanya, A.K. Carole, Linnemann, Anita R., Madode, Yann E., Schoustra, Sijmen E., Smid, Eddy J.

“…Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi…”
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Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin by Carole Sanya, A.K., Madode, Yann E., Schoustra, Sijmen E., Smid, Eddy J., Linnemann, Anita R.

“…[Display omitted] •Maize ogi made from Goun and Fon technologies may have similar metabolic profiles.•Heating maize grains in water prior steeping in Goun…”
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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’ by Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madodé, Yann, Hounhouigan, Joseph, Akissoé, Noël, Mestres, Christian

“…Summary Ablo is a rice‐based bread consumed in Southern Benin. We investigated the impact of pre‐cooking conditions and starch characteristics on dough and…”
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Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin by Badoussi, Marius Eric, Madode, Yann E., Tchekessi, Célestin K. C., Honfozo, Laurenda, Chabi, Ifagbémi Bienvenue, Chabi Sika, Kamirou, Adjatin, Arlette, Hounhouigan, Joseph D., Azokpota, Paulin

“…P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality…”
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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough by Houngbédji, Marcel, Madodé, Yann E., Mestres, Christian, Akissoé, Noël, Manful, John, Matignon, Brigitte, Grabulos, Joël, Joseph Hounhouigan, D.

“…Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo…”
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Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets by Dossou, Alphonse Wanignon, Seko Orou, Baké Marie Thérèse, Komagbe, Gwladys, Sessou, Philippe, Youssao, Abdou Karim Issaka, Farougou, Souaïbou, Hounhouigan, Joseph Djidjoho, Mahillon, Jacques, Mongbo, Roch, Poncelet, Marc, Boutaleb, Samiha, Gobert, Sylvie, Madode, Yann Eméric, Azokpota, Paulin, Clinquart, Antoine, Scippo, Marie-Louise, Douny, Caroline

“…In this study, the nutritional composition and the chemical safety of Wagashi Gassirè (WG) cheese sold in southern Benin markets were assessed. For this…”
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Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review by Chadare, Flora J, Madode, Yann E, Fanou‐Fogny, Nadia, Kindossi, Janvier M, Ayosso, Juvencio OG, Honfo, S Hermann, Kayodé, AP Polycarpe, Linnemann, Anita R, Hounhouigan, D Joseph

“…This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations…”
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Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin by Alphonse, Dossou Wanignon, Baké Marie Thérèse, Seko Orou, Gwladys, Komagbe, Philippe, Sessou, Karim Issiaka, Youssao Abdou, Souaïbou, Farougou, Joseph, Hounhouigan Djidjoho, Jacques, Mahillon, Rock, Mongbo, Marc, Poncelet, Eméric, Madode Yann, Caroline, Douny, Marie-Louise, Scippo, Antoine, Clinquart, Paulin, Azokpota

“…Wagashi Gassirè (WG) is a traditional cheese produced from cow milk following local processing methods in Benin. The aim of this study was to describe the milk…”
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Local agro-ecological condition-based food resources to promote infant food security: a case study from Benin by Chadare, Flora Josiane, Fanou Fogny, Nadia, Madode, Yann Eméric, Ayosso, Juvencio Odilon G., Honfo, Sèwanou Hermann, Kayodé, Folachodé Pierre Polycarpe, Linnemann, Anita Rachel, Hounhouigan, Djidjoho Joseph

“…Children are still undernourished in many developing countries. A way to address this issue is to make better use of local food resources. The present study…”
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Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa by Madodé, Yann E., Linnemann, Anita R., Nout, Martinus J.R., Vosman, Ben, Hounhouigan, Djidjoho J., van Boekel, Martinus A.J.S.

“…Summary The genetic relationships among twenty phenotypically different cowpea landraces were unravelled regarding their suitability for preparing West African…”
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A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge by Affonfere, Marius, Madode, Yann E., Chadare, Flora J., Azokpota, Paulin, Hounhouigan, D. Joseph

“…Malnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented…”
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Screening of the kernels of Pentadesma butyracea from various growing sites of Benin and evaluation of their antioxidant pigments content by Bernolde, P Ayegnon, Adechola, P P Kayode, Glawdys, Gnanvi, Yann, Madode, Fagla Amoussou, Balbine, Paulin, Azokpota, Mohamed, M Soumanou, Joseph, D Hounhouigan

“…Pentadesma butyracea Sabine (Clusiaceae) is a ligneous forest species of multipurpose uses. It is widely distributed in Africa from Guinea-Bissau to the West…”
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Consumption and mineral profile of Cochlospermum spp. root powder: A traditional food ingredient in Sudanian zone of Benin (West Africa) by Affonfere, Marius, Chadare, Flora Josiane, Madode, Yann Emeric, Fassinou, Finagnon Toyi Kévin, Keding, Gudrun B., Azokpota, Paulin

“…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…”
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Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium by Akissoé, Lorène, Hemery, Youna M, Madodé, Yann E, Icard-Vernière, Christèle, Rochette, Isabelle, Picq, Christian, Hounhouigan, Djidjoho J, Mouquet-Rivier, Claire

“…Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African…”
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Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation by Madodé, Yann E., Nout, Martinus J.R., Bakker, Evert-Jan, Linnemann, Anita R., Hounhouigan, Djidjoho J., van Boekel, Martinus A.J.S.

“…Flatulence is an important drawback for the consumption of legumes. Therefore, the ability of traditional processing (dehulling, boiling, soaking) and…”
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Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin by Lalèyè, Flora T F, Fanou-Fogny, Nadia, Chadare, Flora J, Madodé, Yann E, Kayodé, Polycarpe A P, Hounhouigan, Djidjoho J

“…Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to…”
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Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production by Eric, Badoussi, Paulin, Azokpota, Yann, E Madode, Fidele, P Tchobo, Balbine, Fagla Amoussou, Adechola, P P Kayode, Mohamed, M Soumanou, D, Joseph Hounhouigan

“…The cooking and the drying of the Pentadesma butyracea kernels are the main steps in the traditional method of extracting P. butyracea butter. In this work,…”
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Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes by Akissoé, Lorène, Icard‐Vernière, Christèle, Madodé, Yann E., Hemery, Youna M., Kpossilande, Claudia E., Mouquet‐Rivier, Claire, Hounhouigan, D. Joseph

“…In Benin, cowpea products are commonly consumed traditional dishes. Urbanization and income changes contribute to eating habit modifications in low‐ and…”
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Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa by Timitey, Aboubacar, Adinsi, Laurent, Madodé, Yann Eméric, Cissé, Fatimata, Akissoé, Noël, Hounhouigan, Djidjoho Joseph

“…Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting…”
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