Search Results - "Madode, Yann E"

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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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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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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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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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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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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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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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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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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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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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza by De Angelis, Davide, Madodé, Yann E., Briffaz, Aurélien, Hounhouigan, Djidjoho Joseph, Pasqualone, Antonella, Summo, Carmine

“…Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people…”
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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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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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Keeping Local Foods on the Menu: A Study on the Small-Scale Processing of Cowpea by Madode, Yann Eméric E

“…Agriculture plays a significant role in the economy of most African countries. Yet malnutrition and micronutrient deficiencies occur regularly. Concomitantly,…”
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Keeping Local Foods on the Menu: A Study on the Small-Scale Processing of Cowpea by Madodé, Yann Eméric E

“…Agriculture plays a significant role in the economy of most African countries. Yet malnutrition and micronutrient deficiencies occur regularly. Concomitantly,…”
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