Publications – LSA

Production of bambara groundnut (Voandzeia subterranean) flour for use in the preparation of koki (a steamed cooked paste): effect of pH and salt concentration on the physicochemical properties of flour

Article in peer-reviewed journal with IF
2007

Kaptso Giscard K., Njintang Nicolas Y., Hounhouigan D. Joseph, Scher Joel & Mbofung Carl M.F

Lactic acid bacteria and yeasts associated with gowe production from sorghum in Benin.

Article in peer-reviewed journal with IF
2007

Vieira-Dalodé G., L. Jespersen, J. Hounhouigan, P. Lange Moller, C. M. Nago and M.Jakobsen

Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer.

Article in peer-reviewed journal with IF
2007

Kayodé A.P.P., Hounhouigan J.D., Nout M.J.R.

Prediction of the sensory texture of a thick yam paste (Amala) using instrumental and physicochemical parameters.

Article in peer-reviewed journal with IF
2006

Akissoe H.N., Mestres C., Hounhouigan D.J., and Nago C.M.

Diversity and food quality properties of varieties of sorghum from Benin

Article in peer-reviewed journal with IF
2006

Kayodé A.P.P., Linnemann A.R., Nout M.J.R. Hounhouigan D.J., Stomph T.J. and Smulders R. J.M.

Genetic and environmental impact on iron, zinc and phytate in food sorghum grown in Benin.

Article in peer-reviewed journal with IF
2006

Kayodé A.P.P., Linnemann A.R., Hounhouigan D.J., Nout M.J.R., Van Boekel M.A.J.S

Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.

Article in peer-reviewed journal with IF
2005

Azokpota P., Hounhouigan D.J. and Nago M.C.

Quality of farmers’ varieties of sorghum and derived foods as perceived by consumers in Benin.

Article in peer-reviewed journal with IF
2005

Kayodé, A.P.P.; Adégbidi, A; Linnemann, A.R; Nout, M.J.R.; Hounhouigan, D. J.

Production et commercialisation du « lanhouin », un condiment à base de poisson fermenté du Golfe du Bénin.

Article in peer-reviewed journal with IF
2005

Anihouvi V., Hounhouigan D.J., Ayernor G. S.

Biochemical origin of browning during the processing of fresh yam (Dioscorea sp.) into dried product.

Article in peer-reviewed journal with IF
2005

Akissoe, N., Hounhouigan J., Mestres C., Nago M.

Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin.

Article in peer-reviewed journal with IF
2005

P. Fandohan, D. Zoumenou, D.J. Hounhouigan, W.F.O. Marasas, M.J. Wingfield, K. Hell.

Prediction of sensorial properties (colour and taste) of amala, a paste from yam flour of West Africa, through flour biochemical properties.

Article in peer-reviewed journal with IF
2004

Mestres C., Dorthe S., Akissoe, N., Hounhouigan J.

Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour

Article in peer-reviewed journal with IF
2004

Akissoe, N., Hounhouigan J., Mestres C., Nago M.

Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin.

Article in peer-reviewed journal with IF
2004

Mestres C., Bassa S., Fagbohoun E., Nago M., Hell K., Vernier P., Champiat D., Hounhouigan J., Cardwell K.F.

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour.

Article in peer-reviewed journal with IF
2003

Akissoe, N., Hounhouigan J., Mestres C., Nago M.

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Depuis 2005, le LSA se focalise sur la valorisation des produits et procédés traditionnels de transformation agroalimentaire au Bénin.

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