BACKGROUNDBoiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high‐ or medium‐throughput tools to assess the required... more
BACKGROUNDBoiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high‐ or medium‐throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences.RESULTSOverall liking was associated with sweet taste, crumbliness and easiness to break (r‐values 0.502, 0.291 and −0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste...
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This work, which has been carried out in the Sugar Company of Chad, has focused on the physic-chemical characterization of the residues of the agroindustrial complex of Banda/Sarh in southern Chad and on the quality of the water of the... more
This work, which has been carried out in the Sugar Company of Chad, has focused on the physic-chemical characterization of the residues of the agroindustrial complex of Banda/Sarh in southern Chad and on the quality of the water of the pumping stations of this company. The pH, conductivity, temperature, phosphate and silica were determined on five samples of water for cane washing. The chemical compositions of the molasses, bagasse and defecation scum were also determined. The results of physic-chemical analyzes of the water have given values ranging from 7,1 to 7,4 ; from 86,88 to 87,58 μs/cm; from 0,10 to 0,14 mg/L and from 22,7 to 24,2 mg/L respectively for the pH, the conductivity, phosphates and silica. The average moisture of scum, of molasses and bagasse are respectively 77, 15 %, 47, 44 % and 7, 8 %. The rates of pollution are respectively 2, 81% for the scum, 3,18% for the bagasse and 32,77% for the molasses. The bagasse contains 4,0 % of nitrogen and 37,0 % of cellulose. T...
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Les populations cotieres Ouest – Africaines valorisent le mais sous la forme d'un pain cuit a la vapeur appele Aboloo au Ghana ou Ablo au Benin. Avec l'urbanisation, l'enracinement du riz dans les habitudes culinaires de ces... more
Les populations cotieres Ouest – Africaines valorisent le mais sous la forme d'un pain cuit a la vapeur appele Aboloo au Ghana ou Ablo au Benin. Avec l'urbanisation, l'enracinement du riz dans les habitudes culinaires de ces populations a induit une generalisation de la production de ce pain a partir du riz. Dans une perspective d'industrialisation et de valorisation des productions locales, la presente etude a determine le profil sensoriel du ablo de riz obtenu a partir de cinq procedes de fabrication differents. Les descripteurs sensoriels du Ablo ont ete generes au cours de 16 discussions de groupe menees avec des panels de 3-5 consommateurs habituels de Ablo et quantifies par un panel semi-entraines de 22 degustateurs en trois repetitions. Les discussions de groupe font ressortir que le Ablo peut etre decrit principalement par ses attributs de texture (leve, consistant, collant, ferme, elastique, friable, tendre, surface lisse) et de gout (sucre, sale, acide), ma...
Research Interests: Humanities and Art
Gari, a cassava traditional product, is a key staple food in several western African countries. It is a type of dried particle semolina made through successive operations such as peeling, grating/rasping, fermentation/pressing, sieving,... more
Gari, a cassava traditional product, is a key staple food in several western African countries. It is a type of dried particle semolina made through successive operations such as peeling, grating/rasping, fermentation/pressing, sieving, and roasting (cooking/drying). In Benin, there is a large variability of gari products, defined by a large range of particle sizes, homogeneity, colour, sour taste, and texture (crispiness and swelling), depending on the process. Rasping, fermentation, pressing and roasting operations were identified as key steps on technological and sensory properties of gari. Five main types of gari (Sohia, Ahayoe, Sohui, Misse, Djeffa) made with variable processes were identified. In th is study, the process, and its variants according to the gari type, was precisely described. Data were collected for each unit operation, in view of assessing process efficiency and consequently, the potential to improve sustainability of gari processing. Production capacity was li...
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Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory... more
Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste). Consumers (n=160) evaluated drink acceptability on a 9-point verbal hedonic scale. Three classes of behaviour were identified: a) those who preferred syrup (43% of consumers); b) those who preferred infusion (36%); and c) those who preferred all of the samples (21%). Acceptability of ‘syrup likers‘ was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidic taste and titrable acidity. Acceptability of ‘infusion likers’ was positively correlated to the taste of Hibiscus drink and anthocyanin content. The study shows that the distinctions between the acceptability groups are very clear with respect to the chemical composition and rating of...
The Gowe is a Beninese traditional cooked paste pre pared from sorghum. It is sold as is and then diluted and consumed in as a sweet, slightly acidic drink. The traditional manufacture of Gowe includes the unit operations of malting,... more
The Gowe is a Beninese traditional cooked paste pre pared from sorghum. It is sold as is and then diluted and consumed in as a sweet, slightly acidic drink. The traditional manufacture of Gowe includes the unit operations of malting, fermentation and cooking. A Gowe of high quality relies on a sufficient acidification during fermentation and th e hydrolysis of starch by the malt amylases which produces fermentable substrates and imparts a sweet taste. The kinetic of lactic fermentation thus depends on the malt amylasic activities that are in return inhibited by the acidification due to the production of lactic acid. In addition, the Gowe sh all present a good sanitary quality that will be promoted by a fast and sufficient acidification. Th e objective of this study is to propose a global model combining predictive microbiology and predictive biochemistry, for predicting and optimizing the preparation of a Gowe with high organoleptic an d sanitary qualities. Two strains of Lactobacil...
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Research Interests: Business and Food Science
SummaryAblo is a rice‐based bread consumed in Southern Benin. We investigated the impact of pre‐cooking conditions and starch characteristics on dough and Ablo physical properties. The solid‐like behaviour of doughs measured by... more
SummaryAblo is a rice‐based bread consumed in Southern Benin. We investigated the impact of pre‐cooking conditions and starch characteristics on dough and Ablo physical properties. The solid‐like behaviour of doughs measured by rheological sweep tests appears significantly negatively correlated to Ablo quality; above a starch gelatinisation level (7%–8%), the solid‐like behaviour of the doughs increased sharply and the fluidity decreased, leading to Ablo of poor quality. A comparison between three rice cultivars tends to show that rice with low amylose content and/or gelatinisation temperature gives dough with higher fluidity and Ablo with lower density. In addition, a specific rheological test for measuring simultaneously dough expansion and rheological properties during heating has been developed. It shows that whatever the rice variety, thermal expansion of proofed dough begins and is followed by a dough/crumb transition. This innovative rheological test could be used for studyin...
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SummaryThe gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify... more
SummaryThe gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end‐product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93–1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust ope...
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SummaryThis study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual... more
SummaryThis study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high‐ and low‐quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High‐quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.
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Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1,... more
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and IR841) on resistant, damaged starch fractions and glycemic response in rats was investigated. Resistant and damaged starch fractions were influenced by variety and steaming time but this was not the case for glycemic index. Nonparboiled NERICA7 and NERICA7 steamed for 25 min recorded the highest (10.07%) and lowest (2.49%) resistant starch fraction, respectively. Resistant starch correlated negatively with protein and sodium and positively with lipids. Damaged starch was high for WITA4 steamed for 45 min (26.80%) and low for nonparboiled NERICA1 (6.59%). Damaged starch correlated positively with lipid content and negatively with ash and total starch content. NERICA7 steamed for 35 min recorded the lowest postprandial glucose level 30 ...
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Maize varieties have specific food processing abilities, with reference to the production of gambari-lifin, lifin, mawe and ogi, four major intermediate products in Benin. Except for the gambari-lifin, these products are widely known in... more
Maize varieties have specific food processing abilities, with reference to the production of gambari-lifin, lifin, mawe and ogi, four major intermediate products in Benin. Except for the gambari-lifin, these products are widely known in the most of African countries. The recent development of gambari-lifin in relation with the maize grains quality suggests the screening of appropriate maize cultivars for minimizing failure during processing. Panelists comprising 77 maize food processors sorted fifteen maize varieties of which fourteen improved and one local ecotype, and then described each group with their own words. Additionally, 70 maize food processors performed the CATA (Check All That Apply) questions test with a list of sensory terms on the maize varieties. Furthermore, selected physicochemical and rheological parameters were determined on seven representative maize varieties. Multidimensional scaling (MDS) and hierarchical cluster analysis and multiple factorial analyses (MFA...
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Les pertes après-récolte des tubercules d'igname enregistrées dans les pays producteurs de l'Afrique de l'Ouest sont très importantes (40-50 % après 6 mois de stockage). Ces pertes sont dues à l'absence de moyens et... more
Les pertes après-récolte des tubercules d'igname enregistrées dans les pays producteurs de l'Afrique de l'Ouest sont très importantes (40-50 % après 6 mois de stockage). Ces pertes sont dues à l'absence de moyens et méthodes de conservation appropriés. La transformation des tubercules en produits stables (cossettes, farine) est une solution à la conservation de l'igname frais. Cette technique permet, en outre, de réduire de plus de la moitié le poids de la matière à transporter. La méthode de fabrication des cossettes d'igname, connue depuis longtemps au Bénin et dans les pays voisins (Nigeria, Togo), permet de conserver le surplus des tubercules pour les utiliser pendant les périodes de soudure. Depuis plus d'une décennie, la farine de cossettes d'igname (Elubo) est passée dans les habitudes alimentaires des populations urbaines. L'importance de la demande actuelle nécessite que cette technique soit évaluée, améliorée et valorisée.
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Yam is a demanding crop in terms of organic matter and soil fertility, especially the most appreciated and market-valued cultivars (early maturing Dioscorea rotundata) used to prepare the popular dish futu (pounded yam). Traditionally... more
Yam is a demanding crop in terms of organic matter and soil fertility, especially the most appreciated and market-valued cultivars (early maturing Dioscorea rotundata) used to prepare the popular dish futu (pounded yam). Traditionally cultivated in slash and burn cropping systems after a long fallow period in West Africa, yam cultivation is now confronted with a scarcity of fertile soil available for clearing. Thus there is an urgent need to develop alternative techniques for maintaining yam production, such as mineral fertilization. Nevertheless in West Africa it is commonly believed that chemical fertilizer has a negative effect on the sensory qualities of yam. This experiment has been carried out in the Republic of Benin over 2 years in order to assess the effect of nitrogen fertilization on sensory quality and physico-chemical properties of pounded yam. Experiment in 2003 showed a signifi cant effect of nitrogen fertilization on pounded yam sensory quality in most situations wha...
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The purpose of this study was to evaluate the flavour profile and consumer acceptability of four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars that differed in β‐carotene content. Descriptive sensory profiles of the sweetpotato... more
The purpose of this study was to evaluate the flavour profile and consumer acceptability of four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars that differed in β‐carotene content. Descriptive sensory profiles of the sweetpotato cultivars were determined using a sensory panel. Consumers in the Lake Zone of Tanzania comprised school children (n = 94) and mothers with preschool children (n = 59). Additionally, mothers gave acceptability scores for how they perceived their children's acceptance. Traditional pale‐fleshed (PFSP) and high‐β‐carotene orange‐fleshed (OFSP) sweetpotato cultivars showed distinct differences in sensory profile. Mean consumer responses indicated that OFSP were more acceptable than PFSP; mothers differed from school children by giving higher acceptance scores. Mothers did not score the perceived acceptability for their preschool children different from themselves. Segmentation appeared to suggest three distinct patterns of consumer acceptability among sch...
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To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in... more
To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory quality testing showed that Lafun obtained from S. cerevisiae-fermented cassava gave the most preferred stiff porridge. Saccharomyces cerevisiae 2Y48P22 showed pectinase production in a model system. The results suggest that S. cerevisiae 2Y48P22 is the most efficient organism for cassava softening during the fermentation. Therefore, it could be combined with LAB and used as starter for Lafun processing. Starter cultures are made available for controlled fermentation of Lafun.
Research Interests: Food Science, Biology, Applied microbiology, Medicine, Multidisciplinary, and 15 moreFood Microbiology, Saccharomyces cerevisiae, Applied, Yeast, Fermentation, Pectinase, Wild edible plants, Lactobacillus Plantarum, Bacillus Cereus, Food Products, Starter Culture, Polygalacturonase, Starter, food handling, and Lactobacillus fermentum
SummaryThe traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither... more
SummaryThe traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g−1), peroxide value (8 meq O2 kg−1), iodine value (53 mg I2 100 g−1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes.
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BACKGROUNDAkpan is a traditional ready‐to‐drink fermented yoghurt‐like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European... more
BACKGROUNDAkpan is a traditional ready‐to‐drink fermented yoghurt‐like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.RESULTSA sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = −0.94) and milky taste (r = 0.92–0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste.CONCLUSIONThis study provides information on how Akpan, and other fermented yoghurt‐type cereal products, could be adapted to African and European consumer preferences. © 2014 Society of Chemical Industry
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French consumer acceptability of Akpan, a traditional Beninse yoghurt-like product, was carried out in Montpellier, France. A sort of “All in one” method was used comprising an hedonic scoring (appearance, odour, taste, texture and... more
French consumer acceptability of Akpan, a traditional Beninse yoghurt-like product, was carried out in Montpellier, France. A sort of “All in one” method was used comprising an hedonic scoring (appearance, odour, taste, texture and overall liking using a 9-point scale, but also sweetness and acidity using a JAR scale), a Check-All-That-Apply (CATA) question with 25 sensory and 6 perceptions descriptors, and a questionnaire on the views about the product with some socio-demographic information. Four Akpan products were tested by 104 consumers: Natural Akpan AN, and Natural Akpan added with three ingredients (sugar AS; condensed milk AM; condensed milk and sugar AMS). The overall acceptability of Akpan products significantly differed. Only Akpans added with sugar were on average acceptance (mean score around 5-6) but found too sweet by most of consumers. The two others, with no sugar added, were the least liked, with a mean score lower than 5. Acidity was perceived differently by the consumers depending of the products and their sensibility. Three groups of consumers were identified: the Akpan dislikers (25%), the sweet Akpan likers (32%) and Natural Akpan dislikers (44%). Through a MFA analysis of CATA results, AN was described as tasteless, watery, mealy, sour, with fermented taste, pasty consistency, neutral odour and was associated to bitter, astringent and rough perceptions. AMS was related to cereal and yoghurt taste, creamy consistency, milk odour, smooth appearance and to nutritious perception. AS was related to Bulgarian yoghurt appearance, citrus or floral taste and odour, homogenous consistency and, to artificial perception. AM was related to compact appearance, cereal and fermented odour, milk taste, and to natural perception. Sensory terms were found close to perception terms in MFA plan and both were highly correlated to overall acceptance. Most of the consumers disliked by the Akpan products and would not buy them (86%). For the least liked product, 44% of consumers would like to change everything except colour. For the most liked product, 37% would like to change odour, taste and texture. 42% thought that Akpan could not replace any product they know well and 36% thought that it could replace soy yoghurt. 30% of the respondents could buy this product for intolerance to dairies and pleasure and 60% for all the reasons except pleasure and diet. (Resume d'auteur)
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L'igname est un aliment tres apprecie en Afrique de l'Ouest mais sa consommation sous forme de tubercules frais presente, pour les consommateurs urbains, de fortes contraintes. Celles-ci sont liees aux caracteres saisonnier et... more
L'igname est un aliment tres apprecie en Afrique de l'Ouest mais sa consommation sous forme de tubercules frais presente, pour les consommateurs urbains, de fortes contraintes. Celles-ci sont liees aux caracteres saisonnier et perissable du produit qui rendent irreguliere sa disponibilite sur les marches urbains. Avec l'urbanisation, on observe dans certains pays, le developpement d'une filiere originale de cossettes d'igname. Il s'agit d'un produit stabilise obtenu a partir de petits tubercules epluches, precuits et seches au soleil. Pour mieux estimer l'importance et comprendre le fonctionnement de cette filiere encore mal connue, une enquete de consommation sur les produits a base d'igname a ete menee en milieu urbain dans trois pays : Benin, Nigeria, Togo. Les consommateurs expliquent leur consommation de produits derives des cossettes par leur qualite gustative, leur constante disponibilite, leur facilite de preparation et leur prix accessible
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Le present article vise a verifier Ex-post la pertinence de choix des acteurs au regard du contexte et des resultats d'evaluation perceptive obtenus. L'evaluation perceptive en cause ici porte autant sur les phases vegetatives, de... more
Le present article vise a verifier Ex-post la pertinence de choix des acteurs au regard du contexte et des resultats d'evaluation perceptive obtenus. L'evaluation perceptive en cause ici porte autant sur les phases vegetatives, de recolte et de transformation de quatre varietes hybrides de mais chinoises. L'effort de recherche a essentiellement consiste a voir l'action collective des acteurs comme un systeme d’action concret (SAC), celui dans lequel les jeux sont plus ou moins integres et articules les uns aux autres. Apres avoir pris en compte la caracterisation socioeconomique des acteurs et l’adoption ou non d’une variete de mais introduite, la modelisation a l’aide d’une regression logistique binaire revele la pertinence des aptitudes associatives d'un cote, et l'experience de l'autre. La performance liee au genre est revelee a travers un ratio hommes-femmes relativement en faveur des femmes. Un biais spatial attendu est mis en exergue et est logiquement exprime a travers les acteurs, alors que le biais lie au genre a disparu face aux appartenances socioprofessionnelles. La representativite dans le choix des acteurs est requise afin d'assurer une evaluation objective de l'adoption varietale. Mots-cles: Adoption, Mais chinois, Choix des acteurs, Representativite, Evaluation perceptive, Benin English Title: Actors' representativeness in the participatory research : case study of the introduction of Chinese hybrid maize varieties in Benin English Abstract This paper aims at Ex-post analyzing the relevance of the choice of actors with respect to the context and the findings from the resulting perceptive evaluation. Perceptive evaluation refers to vegetative, harvest and processing phases of Chinese hybrid maize varieties. That is why actors should be representative of most socio-professional categories of farm workers. It is of a great importance that gender bias does not hinder the process of collective action. Such an endeavor is based on considering "Collective Action" as "Concrete Action System", system that relies on integrated and articulated games. After taking into account the socioeconomic characterization of actors and the adoption of a new variety of maize, modeling on the basis of binary logistic regression provides insights on the relevance of associative skills as well as actors' knowledge. There is representativeness with respect to the ratio male-female, which is relatively in favor of female. Spatial bias is stressed and is logically expressed through actors' perception on various sites, while gender bias does not exist in the face of socio-professional classes. Representativeness should be taken into account in the choice of actors in order to ensure objective evaluation of varietal adoption. Keywords: Adoption, Chinese maize, Choice of actors, Representativeness, Perceptive evaluation, Benin
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Agricultural researches usually advocate high yielding competitive crop varieties in order to supply foodstuff to the increasing population. However, this is not to care for the social dimension of adoption in the technology transfer... more
Agricultural researches usually advocate high yielding competitive crop varieties in order to supply foodstuff to the increasing population. However, this is not to care for the social dimension of adoption in the technology transfer process. That is why the present paper acknowledges actors like producers, food processors, marketers and others, whose perception with respect to growing, harvesting and processing stages of maize, to be included in the perceptive evaluation of Chinese hybrid varieties at the research centers. Four new varieties of maize are promoted: T2 (Guidan 162), T3 (Jinguyuan 688), T4 (Jinyu No.8) and T5 (Xianyu 335). Actors compare new Chinese varieties of maize to their traditional ones. On the basis of a comparative appraisal index (CAI), ie. a new variety is likely to be adopted if the differences of score between its descriptors and those of the traditional variety are greater than zero. In terms of results, T2 and T4 are the most likely to be adopted in the...
Research Interests: Geography and Population
The probability of adoption of four Chinese Hybrid Varieties of maize is considered as a favorable perception for these varieties by actors. In order to understand the way of adoption, a panel of actors comprising producers, processors,... more
The probability of adoption of four Chinese Hybrid Varieties of maize is considered as a favorable perception for these varieties by actors. In order to understand the way of adoption, a panel of actors comprising producers, processors, traders, extension officers, local elected representatives and, above all, end-users, was used as enumerator to evaluate the behavior of those varieties in comparison to the reference maize varieties known as “local” in experiment plots during the vegetative, harvesting and processing phases. For each actor surveyed and for each introduced variety, the comparative index of appreciation (IA) was determined by the difference in perception scores with respect to each of the descriptors evaluated. The adoption of maize varieties within the sites surveyed was affected by the respondent’ social profile (title), the number of varieties already adopted by the respondent, respondent’s experience, age, educational background, membership to an association/organ...
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Maize (Zea mays) is a cereal cultivated through all the region of the world. Its constitutes one of the cereals the most used for human consumption. The current review focused on the diversity, the nutritional quality and the forms of use... more
Maize (Zea mays) is a cereal cultivated through all the region of the world. Its constitutes one of the cereals the most used for human consumption. The current review focused on the diversity, the nutritional quality and the forms of use of maize in West Africa region. The review allowed to notice that more than twenty varieties of maize were cultivated in Bénin and in the sub-region. With regard to nutritional aspect, those different varieties of maize contained variable amounts of starch (64-78%), fat (4- 6%), protein (7-12%), crude fibers (2-2.5%), ash (1-1.5%) and sugar (1-3%). Potassium (324.8-344 mg /100g), magnesium (107.9-115 mg/100g) and phosphorus (99,6-276 mg/100g) were the main mineral in maize. Likewise, leucine, isoleucine, tryptophane and valine all contained in the germ were the main amino acids in maize. These chemical components can be alone or in a possible synergy of action responsible for numerous technological advantages of maize. Through its chemical and tech...
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... 2001. Tropical science, 41 (3) : 151-155. Samples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the... more
... 2001. Tropical science, 41 (3) : 151-155. Samples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the flour was lower. ... The yam flour was very fine. ...
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Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and... more
Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their ...
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In shea production zones in Sub-Saharan Africa, shea butter is mostly produced by women using traditional methods. Improvement of their practices would allow them to obtain better monetary returns for their activities. Roasting of crushed... more
In shea production zones in Sub-Saharan Africa, shea butter is mostly produced by women using traditional methods. Improvement of their practices would allow them to obtain better monetary returns for their activities. Roasting of crushed shea kernels is a processing step that has a major influence on the quantity and quality of extracted shea butter. Using a central composite face-centered design (CCFD), the effect of roasting, specifically roasting time and temperature was investigated. Both factors influenced fat content (44-53% dw) of the crushed kernels; colour characteristics and free fatty acid (FFA) content (0.5-3%) of the butter. In shea butter from differently roasted kernels, 58 volatile compounds were identified, of which 11 were quantitatively dominant, against 27 compounds in butter from unroasted kernels. The ideal practice according to the CCFD model is roasting at 171 ºC for 15 min, which resulted in a fat content of 49% dw of the kernels, a butter yield of 32%, a F...
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Les changements climatiques accentuent le probleme de la malnutrition en Afrique, en limitant l’acces aux aliments. Dans le meme temps, les produits d’origine animale, sources de micronutriments, sont souvent chers et inaccessibles. Ceci... more
Les changements climatiques accentuent le probleme de la malnutrition en Afrique, en limitant l’acces aux aliments. Dans le meme temps, les produits d’origine animale, sources de micronutriments, sont souvent chers et inaccessibles. Ceci entraine un regime alimentaire de mauvaise qualite avec une consommation insuffisante de micronutriments. La consommation des legumes-feuilles traditionnels constitue donc une alternative pour pallier a ce probleme. A. cruentus, O. gratissimum et S. macrocarpon sont des legumes-feuilles traditionnels, largement connus et utilises a des fins nutritionnelles et medicinales en Afrique. Ce document vise a examiner la documentation relative aux proprietes nutritionnelles et medicinales de ces especes vegetales et leur impact potentiel sur l'etat nutritionnel des Africains au sud du Sahara. Les processus de transformation et de conservation ont ete pris en consideration. De plus, leur role dans la prevention des maladies chroniques et celles liees aux...
Research Interests: Humanities and Biology
Les changements climatiques menacent d’accroitre les frequents problemes de sante associes a la faim et a la malnutrition dans les pays en developpement. Les legumes-feuilles traditionnels contribuent a la securite alimentaire et... more
Les changements climatiques menacent d’accroitre les frequents problemes de sante associes a la faim et a la malnutrition dans les pays en developpement. Les legumes-feuilles traditionnels contribuent a la securite alimentaire et nutritionnelle car ce sont des sources naturelles et peu couteuses de micronutriments necessaires a une alimentation saine et equilibree. Au Benin, la consommation de ces legumes, est une pratique ancree dans les habitudes alimentaires mais les informations sur leurs habitudes de consommation sont peu connues. Les determinants de la consommation de trois legumes-feuilles traditionnels ( Amaranthus cruentus (Amaranthaceae), Ocimum gratissimum (Lamiaceae) et Solanum macrocarpon (Solanaceae)), ainsi que les frequences de consommation, les modes de transformation et les produits derives ont ete etudies au Centre et au Nord du Benin. Trois cents menages selectionnes au hasard ont ete enquetes et les donnees collectees ont ete analysees grâce a la statistique de...