Résultats pour Auteur : "Hounhouigan, Joseph Djidjoho"

Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact. Adinsi Laurent, Djibril Moussa Imayath, Honfozo Laurenda, Bouniol Alexandre, Meghar Karima, Alamu Emmanuel Oladeji, Adesokan Michael, Arufe Vilas Santiago, Ofoeze Miriam, Okoye Benjamin, Madu Tessy, Hotegni Francis, Chijioke Ugo, Otegbayo Bolanle Omolara, Dufour Dominique, Hounhouigan Joseph Djidjoho, Ceballos Hernan, Mestres Christian, Akissoé Noël H.. 2023. Journal of the Science of Food and Agriculture, 29 p.

Cross-approaches for advising cassava trait-preferences for boiling. Honfozo Laurenda, Djibril Moussa Imayath, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Chadare Flora J., Padonou Segla Wilfrid, Hounhouigan Joseph Djidjoho, Forsythe Lora, Akissoé Noël H.. 2023. Cogent Food and Agriculture, 9 (1):2253716, 15 p.

Boiled yam end-user preferences and implications for trait evaluation. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1278-1288.

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". Dahdouh Layal, Hounsou Mathias, Matignon Brigitte, Ricci Julien, Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Akissoé Noël, Mestres Christian. 2021. International Journal of Food Science and Technology, 56 (9), n.spéc. NANOTECHNOLOGY : 4615-4626.

Sensory and physicochemical profiling of traditional and enriched gari in Benin. Adinsi Laurent, Akissoé Noël, Escobar Andrés, Prin Laure, Kougblenou Nadège, Dufour Dominique, Hounhouigan Joseph Djidjoho, Fliedel Geneviève. 2019. Food Science and Nutrition, 7 (10) : 3338-3348.

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Houngbédji Marcel, Madode Yann Emeric, Mestres Christian, Akissoé Noël, Manful John, Matignon Brigitte, Grabulos Joël, Hounhouigan Joseph Djidjoho. 2018. Journal of Cereal Science, 80 : 1-8.

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering. Adinsi Laurent, Mestres Christian, Akissoé Noël, Vieira-Dalodé Générose, Anihouvi Victor, Durand Noel, Hounhouigan Joseph Djidjoho. 2017. Food Control, 82 : 18-25.

Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiota. Gullón Beatriz, Pereira Miguel, Mestres Christian, Hounhouigan Joseph Djidjoho, Pallet Dominique, Alonso José Luis, Pintado Manuela. 2015. Journal of Functional Foods, 19 (Part A) : 545-553.

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Akissoé Noël, Sacca Carole, Declemy Anne-Laure, Bechoff Aurélie, Anihouvi Victor, Dalodé-Vieira Générose, Pallet Dominique, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho, Tomlins Keith I.. 2015. Journal of the Science of Food and Agriculture, 95 (9) : 1876-1884.

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin. Dalodé-Vieira Générose, Akissoé Noël, Hounhouigan Joseph Djidjoho, Jakobsen Mogens, Mestres Christian. 2015. International Journal of Food Science and Technology, 50 (2) : 549-557.

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Adinsi Laurent, Akissoé Noël, Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho. 2015. Food Science and Nutrition, 3 (1), 9 p.

The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage. Mestres Christian, Nguyen Tien Cuong, Adinsi Laurent, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Loiseau Gérard. 2015. Journal of Cereal Science, 63 : 8-13.

Sensory and physicochemical quality of pounded yam : Varietal and storage effects. Akissoé Noël H., Mestres Christian, Hounhouigan Joseph Djidjoho, Nago Mathurin Coffi. 2009. Journal of Food Processing and Preservation, 33 (1) : 75-90.

Small scale production and storage quality of dry-milled degermed maize products for tropical countries. Mestres Christian, Davo Agbéwonu Kosi, Hounhouigan Joseph Djidjoho. 2009. African Journal of Biotechnology, 8 (2) : 294-302.

Physical, chemical and microbiological changes during natural fermentation of "gowé", a sprouted or non sprouted sorghum beverage form West-Africa. Michodjehoun-Mestres Laetitia, Hounhouigan Joseph Djidjoho, Dossou Joseph, Mestres Christian. 2005. African Journal of Biotechnology, 4 (6) : 487-496.

La transformation des grains. Cruz Jean-François, Hounhouigan Joseph Djidjoho, Havard Michel, Ferré Thierry. 2019. Versailles : Ed. Quae-PAG, 201 p. (Agricultures tropicales en poche) ISBN 978-2-7592-2783-9

La conservation des grains après récolte. Cruz Jean-François, Hounhouigan Joseph Djidjoho, Fleurat-Lessard Francis, Troude Francis (collab.). 2016. Versailles : Ed. Quae-CTA, 232 p. (Agricultures tropicales en poche) ISBN 978-2-7592-2436-4

Normes de qualité pour les produits agroalimentaires en Afrique de l'Ouest. Alpha Arlène, Broutin Cécile, Hounhouigan Joseph Djidjoho (collab.), Anihouvi Victor (collab.). 2009. Paris : AFD, 229 p. (Notes et documents : AFD, 49)

Consumers acceptability of fortified gari, a cassava product in Benin. [S24-17]. Adinsi Laurent, Prin Laure, Kougblenou Nadège, Sacca Carole, Hounhouigan Joseph Djidjoho, Akissoé Noël, Fliedel Geneviève. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. WCRTC. Nanning : WCRTC, Résumé, 1 p. World Congress on Root and Tuber Crops. 1, Nanning, Chine, 18 Janvier 2016/22 Janvier 2016.

Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage. Munanga Bettencourt de Jesus, Mestres Christian, Loiseau Gérard, Adinsi Laurent, Fliedel Geneviève, Sacca Carole, Akissoé Noël, Kouame Christelle, Grabulos Joël, Hounhouigan Joseph Djidjoho. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 2 p. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.

ICOWPEA - L'innovation participative pour le développement de produits à base de niébé au Bénin. Briffaz Aurélien, Hounhouigan Joseph Djidjoho, Aboudou Faridath Atchabi, Hemery Youna Morgane, Mouquet-Rivier Claire, Vernière Christèle, Chapuis Arnaud, Ferré Thierry, Madode Yann Emeric, Mestres Christian, Rivier Michel. 2019. . Projet ICOWPEA. Cotonou : Projet ICOWPEA, 1 p. Journée du niébé AIZAN, Cotonou, Bénin, 4 Décembre 2019/4 Décembre 2019.

L'artisanat de transformation du niébé à Cotonou. Ferré Thierry, Aboudou Faridath Atchabi, Kpossilande Claudia, Honfoga Gbènoukpo Barthélémy, Madode Yann Emeric, Hounhouigan Joseph Djidjoho. 2019. . Projet ICOWPEA. Cotonou : Projet ICOWPEA, 1 p. Journée du niébé AIZAN, Cotonou, Bénin, 4 Décembre 2019/4 Décembre 2019.

Beta-Carotene bio-fortified cassava for Agbeli: processing and consumers perception in Benin. Adinsi Laurent, Akissoé Noël, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Dufour Dominique, Tran Thierry. 2018. . Cotonou : s.n., 1 p. Scientific Conference of the Global Cassava Partnership for the 21st. 4, Cotonou, Bénin, 11 Juin 2018/15 Mai 2018.

Caractérisation sensorielle en milieu urbain du Ablo, un pain traditionnel cuit à la vapeur en Afrique de l'Ouest. Madode Yann Emeric, Akissoé Noël, Hounhouigan Joseph Djidjoho, Manful John, Mestres Christian. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 37. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.

Le gowé: du savoir-faire traditionnel à une technologie innovante pour les marchés africains et européens. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël, Anihouvi Victor, Hounhouigan Joseph Djidjoho, Mestres Christian. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 29. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.

Optimization of cereal malt processing for Gowe production. Adinsi Laurent, Akissoé Noël, Vieira-Dalodé Générose, Mestres Christian, Hounhouigan Joseph Djidjoho. 2013. . SAAFoST. Pretoria : SAAFoST, 1 p. SAAFoST Biennial lnternational Congress and Exhibition. 20, Pretoria, Afrique du Sud, 7 Octobre 2013/9 Octobre 2013.

Upgrading of traditional food processing: Improvement of akpan, a traditional yoghourt-like maize-based beverage from Benin. Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Mestres Christian. 2005. In : Innovations in Traditional Foods Conference (IntraFood 2005), Valencia, 25 to 28 October 2005. Montpellier : CIRAD, 2 p. Innovations in Traditional Foods Conference (IntraFood 2005), Valence, Espagne, 25 Octobre 2005/28 Octobre 2005.

Upgrading of traditional food processing : Improvement of akpan, a traditional yoghourt-like maize-based beverage from Benin. Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Mestres Christian. 2005. In : Innovations in Traditional Foods Conference (IntraFood 2005), Valencia, 25 to 28 October 2005, vol. 2. By Pedro Fito and Fidel Toldra. Londres : Elsevier, 1281-1284. Innovations in Traditional Foods Conference (IntraFood 2005), Valence, Espagne, 25 Octobre 2005/28 Octobre 2005.

Evaluation of the suitability of new yam genotypes to RTB users' needs and preferences, at UAC-FSA in Benin. Gender equitable positioning, promotion and performance, WP5. Adinsi Laurent, Djibril Moussa Imayath, Honfozo Fifamè Laurenda, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2023. Abomey-Calavi : RTBfoods Project-CIRAD, 15 p.

Consumer testing of boiled cassava in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël, Fliedel Geneviève (collab.), Bechoff Aurélie (collab.). 2022. Cotonou : RTBfoods Project-CIRAD, 23 p.

Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël, Bechoff Aurélie (), Fliedel Geneviève (). 2021. Cotonou : RTBfoods Project-CIRAD, 20 p.

Gendered food mapping on boiled cassava in Benin. Understanding the Drivers of Trait Preferences and the Development of Multi-user RTB Product Profiles, WP1, Step 2. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Akissoé Noël, Hounhouigan Joseph Djidjoho, Forsythe Lora (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 48 p.

Participatory processing diagnosis of boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Bouniol Alexandre, Adinsi Laurent, Honfozo Fifamè Laurenda, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. Cotonou : RTBfoods Project-CIRAD, 27 p.

Aménagement des sites de production-vente de Ata dans Cotonou. Co-conception d'une unité mobile de production-vente de Ata. ICOWPEA Project 1507-031. Deliverable number: D3.1.2.3. Study report. Ferré Thierry, Rivier Michel, Aboudou Faridath Atchabi, De Souza L., Hounhouigan Joseph Djidjoho, Madode Yann Emeric. 2020. s.l. : s.n., 31 p.

Gendered food mapping on boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Bakpe Jules, Adétonah Sounkoura, Akissoé Noël, Hounhouigan Joseph Djidjoho, Forsythe Lora (collab.). 2020. Cotonou : RTBfoods Project-CIRAD, 62 p.

State of knowledge on boiled yam in Benin. Food Science & Gender. Adinsi Laurent, Adétonah Sounkoura, Akissoé Noël, Bakpe Jules, Hounhouigan Joseph Djidjoho, Assogba Jacob, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Cotonou : RTBfoods Project-CIRAD, 74 p.

Production de malts de sorgho ou de mil de qualité pour la production alimentaire artisanale ou semi-industrielle en Afrique de l'Ouest. Hounhouigan Joseph Djidjoho, Fliedel Geneviève. 2010. In : Le projet DURAS : des partenariats innovants pour le développement durable = The DURAS Project : Innovative Partnerships for Sustainable Development. Oliveros Oliver (ed.). Agropolis. Montpellier : Agropolis International, 41-43. (Les dossiers d'Agropolis International, 11)